Cocoa Babka

fluffernutter's Note:

Easy cocoa filling and a homemade dough -- the stuff of babka dreams! Ghirardelli or other fine cocoas make the best filling. Next time I'll use fast-rising yeast and will report.

• Total Time: 1 hrs 25 mins
• Prep Time: 40 mins
• Cook Time: 45 mins

Ingredients:

Serves: 12

Yield: 2.0 loaves

Dough

• 2 (¼ ounce) envelopes yeast
• 1⁄3; cup warm water
• ½ cup sugar
• 5 ½-6 cups flour
• ½ cup vegetable oil , plus
• ¼ cup vegetable oil
• 1 cup milk
• ½ teaspoon salt

Cocoa filling

• ½ cup baking cocoa
• 1 cup sugar
• 1 pinch cinnamon

Streusel topping

• 2 tablespoons butter or 2 margarine
• ½ cup flour
• ½ cup sugar

Directions:

1. Combine yeast, water and sugar in a bowl and let stand 10 minutes or so until yeast is bubbly. Beat in the flour, oil, milk and salt until smooth. Knead in a bit more flour to form a soft, slightly sticky elastic dough.
2. Divide dough into two portions and roll into an 8x12 rectangle rectangle. Brush each with 2 tablespoons vegetable oil.
3. For the filling, combine cocoa, sugar and cinnamon in a bowl. Sprinkle over the dough, leaving a small border. Roll up, jellyroll style, from the long side. Transfer to two greased 9-inch loaf pans.
4. For the topping, combine butter, flour and sugar in a food processor or with a pastry blender. Sprinkle over the loaves. Let rise 30 minutes. Bake at 350 degrees for 35 to 40 minutes. The babka freeze well.

Reviews

[Rainbow*Bubbles]

Great recipe, easily made dairy and gluten free! I halved it and it came out fine, all my family really enjoyed it. Thank you :).