Zutaten für Cocoa Babka
- 1 teaspoon active dry yeast
- Warm Water
- 2 tablespoons granulated sugar (plus 1/2 cup for filling)
- 3 cups all-purpose flour (plus 1/2 to 1 cup for kneading, plus 1/4 cup for topping)
- Vegetable Oil
- 1/2 cup milk
- 1 teaspoon salt
- Baking Cocoa
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
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Zubereitung von Cocoa Babka
- In a large bowl, combine 1 teaspoon active dry yeast, 1/2 cup warm water (105-115°F), and 2 tablespoons granulated sugar. Let stand for 10 minutes until foamy.
- Add 3 cups all-purpose flour, 1/4 cup vegetable oil, 1/2 cup milk, and 1 teaspoon salt to the yeast mixture. Beat with an electric mixer until smooth.
- Gradually knead in additional flour (about 1/2 to 1 cup) until a soft, slightly sticky but elastic dough forms.
- Divide the dough in half. Roll each half into an 8x12 inch rectangle.
- Brush each rectangle with 2 tablespoons vegetable oil.
- In a separate bowl, whisk together 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, and 2 teaspoons ground cinnamon.
- Sprinkle the cocoa mixture evenly over each dough rectangle, leaving a 1/2-inch border.
- Tightly roll up each rectangle from the long side, like a jelly roll.
- Place the rolls in two greased 9x5 inch loaf pans.
- For the topping: Combine 1/2 cup (1 stick) unsalted butter, softened, 1/4 cup all-purpose flour, and 1/4 cup granulated sugar in a food processor or using a pastry blender until crumbly.
- Sprinkle the crumb topping evenly over the loaves.
- Let rise in a warm place for 30 minutes.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly in the pans before transferring to a wire rack to cool completely. This babka freezes well!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
134g
Fat
19g
Carbs
28g
