Total Time
3hrs 20mins
Prep 2 hrs 45 mins
Cook 35 mins

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 Nutrition

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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