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Enhance Your Purim with a Delicious Chocolate Babka

by: RonitTreatman

Wed Feb 29, 2012 at 14:56:56 PM EST


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— Michael Schapira

Cook Kosher has created a video guide to making an excellent Babka with minimum effort. It is a Purim favorite and great for Mishloach Manot!  Please cook along with this clip.

Chocolate Babka Recipe after the jump.

RonitTreatman :: Enhance Your Purim with a Delicious Chocolate Babka
Ingredients:

— Dough:

  • 2 oz fresh yeast (or 6 3/4 tsp dry yeast)
  • 1/2 cup warm water
  • 6 1/2 cup flour
  • 1/2 cup sugar
  • 12 oz margarine (3sticks)
  • 1/2 cup warm orange juice
  • 4 eggs
  • pinch salt

— Filing:

  • 2 cup sugar
  • 1/2 cup confectioners sugar
  • 1 cup sifted cocoa
  • 2 Tbsp coffee granules
  • 1 Tbsp vanilla sugar

— Topping:

  • 4 oz margarine (1 stick)
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1 Tbsp vanilla sugar

— To assemble:

  • oil for smearing
  • 1 egg, beaten for egg wash

Directions:

— Dough:

  1. Dissolve the yeast in the water with a drop of the sugar.
  2. After it has completely dissolved, combine with the remaining ingredients in the mixer bowl.
  3. Mix well with a dough hook to obtain a smooth dough.
  4. Cover and allow to rise for 1 hour.

— Filling:
  1. Mix all ingredients and mix well.

— Topping:
  1. Mix by hand to form crumbs.

— To assemble:
  1. Preheat oven to 350F.
  2. Grease 3 loaf pan. Divide dough into 3 parts. Work with one section at time.
  3. Roll the dough to double the length of the pan (about the size of a cookie sheet) and smear with oil.
  4. Smear 1/3 of the chocolate filling over the dough.
  5. Roll up jelly roll style and pinch the ends closed.
  6. Fold the roll in half and twist 3 times.
  7. Transfer to loaf pan.
  8. Brush with beaten egg.
  9. Sprinkle the streusel over the entire roll.
  10. Repeat with the remaining two parts of dough.
  11. Bake for 1 hour.
Please rate and review this babka recipe.

Visit CookKosher.com for more kosher recipes.

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Rating this recipe (0.00 / 0)
Hannah Lee: I made this babka recipe today, using butter in place of magarine.  I melted the butter, so I didn't have to use a machine.  The dough handled well.  I was dubious about a dry filling mixture, but it baked into a fudgy goodness.  The streusel mixture makes a lot, but if you use two pie pans as I did (in addition to one ceramic loaf pan), you can get it all on top of the three loaves.  It makes a tasty babka.

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