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Prep Time: 2 Minutes Cook Time: 35 Minutes |
Ready In: 37 Minutes Servings: 6 |
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I found this in 'Cooking From A-Z', given to me as a gift. This is a sweet bread (obviously!) and tastes wonderful with coffee or tea. Prep time includes rising time. Ingredients:
2 packages active dry yeast |
1/2 cup warm water |
1/3 cup sugar |
2/3 cup warm milk |
1/2 teaspoon salt |
1/2 teaspoon vanilla |
3 tablespoons butter, softened,plus |
3 tablespoons butter, melted |
4 1/2-5 cups flour |
3 eggs |
oil, for greasing |
1 cup coarsely chopped walnuts |
1/3 cup unsweetened cocoa |
2/3 cup sugar |
2 tablespoons butter, softened |
1/4 teaspoon cinnamon |
1/3 cup confectioners' sugar |
1/4 cup flour |
Directions:
1. In the bowl of an electric mixer, sprinkle yeast over the water; add 1 teaspoon sugar, let stand until yeast is soft, about 5 minutes.
2. Mix in remaining sugar, milk, salt, vanilla and softened butter.
3. Add 2 1/2 cups flour, mix to blend then beat, at medium speed, until smooth and elastic, about 5 minutes.
4. Separate one of the eggs; reserve white for glaze; beat in egg yolk and remaining whole eggs, one at a time; stir in about 1 1/2 cups more flour to make a soft dough.
5. Turn dough onto a board 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 the surface, 10-12 minutes, adding just enough flour to prevent dough from being too sticky.
6. Turn dough into a greased bowl; cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk, about 45 minutes to 1 hour.
7. Place dough on a floured surface and punch down; cover with inverted bowl and let rest for 10 minutes.
8. Divide dough in half; roll each half on a floured surface to a 10 x 20-inch rectangle; brush 1 1/2 tablespoons of the melted butter over each rectangle, leaving about a 1/2-inch margin on all edges.
9. Sprinkle half of the Cocoa Filling* over buttered surface of each rectangle, then sprinkle each rectangle with 1/2 cup walnuts.
10. Starting with a 20-inch side, roll each rectangle of dough tightly, jelly-roll style; pinch edge to seal.
11. Zigzag each roll back and forth to fit into a well greased 5x9-inch loaf pan.
12. Let rise until almost doubled in bulk, 35-45 minutes.
13. Preheat oven to 350°.
14. Beat reserved egg white with 1 teaspoon water; brush egg white mixture over loaves; sprinkle each loaf with half of the Streusel Topping**.
15. Bake until babkas are well-browned, 30-35 minutes then carefully remove loaves from pans and let cool on wire racks.
16. *CocoaFilling: in a small bowl mix cocoa and sugar until well combined and no lumps remain.
17. **StreuselTopping: 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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