Easy cocoa filling and a homemade dough — the stuff of babka dreams! Ghirardelli or other fine cocoas make the best filling. Next time I’ll use fast-rising yeast and will report.
Ingredients: [‘yeast’, ‘warm water’, ‘sugar’, ‘flour’, ‘vegetable oil’, ‘vegetable oil’, ‘milk’, ‘salt’, ‘baking cocoa’, ‘sugar’, ‘cinnamon’, ‘butter’, ‘flour’, ‘sugar’]
Quantity of Ingredients: [“”,”2 (1/4 ounce) envelopes yeast”,”1/3 cup warm water”,”1/2 cup sugar”,”5 1/2-6 cups flour”,”1/2 cup vegetable oil, plus “,”1/4 cup vegetable oil”,”1 cup milk”,”1/2 teaspoon salt”,””,”1/2 cup baking cocoa”,”1 cup sugar”,”1 pinch cinnamon”,””,”2 tablespoons butter or 2 margarine”,”1/2 cup flour”,”1/2 cup sugar”]
Number of Servings: 12
Steps: [‘Combine yeast, water and sugar in a bowl and let stand 10 minutes or so until yeast is bubbly. Beat in the flour, oil, milk and salt until smooth. Knead in a bit more flour to form a soft, slightly sticky elastic dough.’, ‘Divide dough into two portions and roll into an 8×12 rectangle rectangle. Brush each with 2 tablespoons vegetable oil.’, ‘For the filling, combine cocoa, sugar and cinnamon in a bowl. Sprinkle over the dough, leaving a small border. Roll up, jellyroll style, from the long side. Transfer to two greased 9-inch loaf pans.’, ‘For the topping, combine butter, flour and sugar in a food processor or with a pastry blender. Sprinkle over the loaves. Let rise 30 minutes. Bake at 350 degrees for 35 to 40 minutes. The babka freeze well.’]