This yeast coffee cake, named after the Yiddish or Polish baba, or grandmother, is often found in Jewish bakeries or delis.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2010
MethodIn saucepan, heat milk over medium-low heat just until warm to the touch (100°F/38°C); pour into large bowl. Sprinkle with yeast; let stand until foamy, about 10 minutes. Transfer to stand mixer.
To mixer, add sugar, butter, salt and 2 of the eggs; whisk to combine. Add 3 cups (750 mL) of the flour; mix until dough is smooth, elastic and comes away from bowl, adding spoonfuls of remaining flour if necessary, about 10 minutes. Transfer to lightly floured surface; knead into ball.
Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.
Punch down dough; divide in half. Roll out each half into 18- x 7-inch (45 x 18 cm) rectangle.
Filling: Spread butter over each rectangle, leaving 1/2-inch (1 cm) border on 1 long side. Mix sugar with cocoa; sprinkle over butter. Starting at long buttered side, roll up tightly into log; pinch edge to seal, brushing with water if necessary.
Fold each log in half; twist twice and pinch open ends together to seal. Fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover with greased plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Whisk remaining egg with 2 tsp (10 mL) water. Brush over loaves.
Streusel: Stir flour with sugar. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Sprinkle over loaves.
Bake in 350°F (180°C) oven until browned and bottoms sound hollow when tapped, 35 to 40 minutes. Remove from pans; let cool on racks.
Nutritional facts Per slice: about
- Sodium 126 mg
- Protein 5 g
- Calories 257.0
- Total fat 11 g
- Potassium 138 mg
- Cholesterol 59 mg
- Saturated fat 6 g
- Total carbohydrate 37 g
- Iron 14.0
- Folate 33.0
- Calcium 3.0
- Vitamin A 10.0