Chocolate Swirled Babka Recipe

1      Reviews by:    Dionetta Talley   Chocolate Swirled Babka Recipe is streusel-topped containing yeast, sugar, milk, vanilla extract, butter, flour, eggs, chopped walnuts, unsweetened cocoa, cinnamon and confectioners' sugar resulting in this tasty babka. Food Category:    Bread Cuisine Origin:    European    Servings: 14 Calories: 368 per serving Print Preview Rate This Recipe Prep Time:   2 Hours 42 Minutes Cook Time:   35 Minutes Total Time:   3 Hours 17 Minutes

INGREDIENTS

• 2 packages active dry yeast
• 1/2 cup warm (105 to 115° F) water
• 1/3 cup sugar
• 2/3 cup warm (105 to 115" F) milk
• 1/2 teaspoon each salt and vanilla extract
• 3 tablespoons butter or margarine, softened
• 4 1/2 to 5 cups flour
• 3 eggs
• 3 tablespoons butter or margarine, melted
• 1 cup coarsely chopped walnuts
• For Cocoa Filling:
• 1/3 cup unsweetened cocoa
• 2/3 cup sugar
• For Streusel Topping:
• 2 tablespoons butter or margarine, softened
• 1/4 teaspoon ground cinnamon
• 1/3 cup confectioners' sugar
• 1/4 cup flour

DIRECTIONS

• Sprinkle yeast over the water in large bowl of electric mixer. Add 1 teaspoon of the sugar. Let stand until yeast is soft (about 5 minutes). Add the remaining sugar, milk, salt, vanilla, and the softened butter. Add 2 1/2 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Separate one of the eggs; reserve white for glaze. Beat in egg yolk and whole eggs, one at a time. Stir in about 1 1/2 cups more flour to make a soft dough.
• Turn dough out onto a board or pastry cloth coated with some of the remaining 1/2 to 1 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface (10 to 12 minutes), adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (45 minutes to 1 hour). Punch dough down. Cover with inverted bowl and let rest for 10 minutes.
• Divide dough in half. Roll each half out on a floured surface to a 10x20-inch rectangle. Brush half of the melted butter over each rectangle of dough, leaving about a 1/2-inch margin on all edges. Sprinkle half of the Cocoa Filling evenly over buttered surface of each rectangle, then sprinkle each rectangle with half of the nuts. Starting with a 20-inch side, roll each rectangle of dough tightly, jellyroll fashion. Pinch edge to seal.
• Zigzag each roll back and forth to fit into a well-greased 4 1/2 x 8 1/2-inch loaf pan. Let rise until almost doubled in bulk (35 to 45 minutes). Preheat oven to 350° F. Beat reserved egg white with 1 teaspoon water; brush egg white mixture over loaves. Sprinkle each loaf with half of the Streusel Topping. Bake until coffee cakes are well browned (30 to 35 minutes). Carefully remove loaves from pans and let coolon wire racks.
• FOR COCOA FILLING: In a small bowl mix cocoa and sugar until well combined and no lumps remain.
• FOR STREUSEL TOPPING: In a medium bowl beat butter with cinnamon until fluffy; gradually beat in sugar, then mix in flour until crumbly and uniformly combined.

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