It’s always frustrating to be in the mood for a nice cake or dessert and then to have to wait for the dough to rise. So, please, think ahead (and we are not talking about hours upon hours here…just 2 1/2 hours!) because, once you’ve made this gorgeous and delicious babka, there will be no turning back. You’ll have to do it again…and again. The beauty of this recipe, straight from The Holiday Kosher Baker by Paula Shoyer, is that it produces TWO babkas…you see what I mean? You make one to take to a friends house AND you have one to keep at home and prevent a riot!!! Absolute perfection!
1/2 cup warm water
1/2 oz (2 envelopes – 14g) dry yeast
1/2 cup (100g) plus 1 tsp sugar, divided
3 cups (375g) all-purpose flour
2 cups (250g) white whole-wheat flour
1/2 cup (120ml) canola oil
1/2 cup (1 stick, 113g) margarine, at room temperature at least 30 minutes
3 large eggs plus one egg white (reserve yolk for glazing)
Filling and Glaze:
1 1/2 cups (300g) sugar
1/2 cup (40g) unsweetened cocoa
1 cup (2 sticks, 226g) margarine, at room temperature for at least 30 minutes
1 cup (180g) mini-chocolate chips
2 tsp water plus reserved egg yolk
To make the dough:
To make the filling:
Assembling the babka:
Preheat oven to 375F (190C). Grease two 12-inch loaf pans using spray oil.
Divide dough into a equal pieces. On a large piece of parchment paper sprinkled with flour, roll out each piece of dough into a 10 X 7-inch (25 X 18cm) rectangle. Spread each piece with 1/4 of the filling, sprinkle it with 1/4 of chocolate chips, and roll up the dough lengthwise. When you have two rolls, twist them around each other, keeping the seams on the bottom. Tuck the ends underneath and place into the prepared loaf pan. Repeat with the other pieces of dough. Brush the tops with the reserved egg yolk mixed with water.
Run a knife around the sides of the babkas and then remove from pans and let cool on a wire rack.
Store wrapped in foil at room temperature for up to 2 days or freeze for up to 3 months…..but we doubt these babkas will last that long!!!