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Ethnic: Chocolate Babka




Source of Recipe


J. Sharpe - Winner of the Kaiser Bakeware Recipe Contest for January 2004


List of Ingredients




2-1/3 cup of all-purpose flour
1 tsp of salt
1/4 cup of sugar
1 pkg of yeast
1/3 cup of warm milk
1/6 cup of vegetable oil
1 of egg
1/2 cup of warm water
2 tsp. of butter
1 of egg mixed with 2 Tbsp water for egg wash


Recipe



Sprinkle yeast into a measuring cup with 1/3 cup warm milk.

Wait a few minutes, then stir.

Beat eggs in a small bowl.


In a large bowl mix oil, sugar and salt.

Add warm water to large bowl and stir until all is dissolved. Add yeast to large bowl. Add eggs to large bowl.

Add flour 1 cup at a time, mixing thoroughly after each addition.

Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.
Put back into greased bowl, cover with plastic wrap, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled - about 1 hour.

Turn out onto floured board and knead for 2-3 minutes.

Using the Kaiser Upright rolling pin, roll it out into a rectangle about 15" x 8". Spread filling (1/4 cup butter or margarine, 1/3 cup sifted cocoa, 1/2 cup sifted confectioner's sugar, 1/2 tsp cinnamon, dash of salt, 1/2 cup chocolate chips) evenly over the surface, and roll up one long side of the dough toward the other long end, making a long coil. Pinch the dough at the ends and along the seam to minimize any leaks.

Wrap the coil around the center wall of the Kaiser Frankfort Ringmold pan. Cover formed babka with plastic wrap and place in warm place to rise for about 45 minutes.

Turn oven to 350.

Brush top of babka gently with egg wash.

Bake for about 30 minutes. times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.

Remove from pan, and allow to cool on rack.