Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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

Rainbow*Bubbles January 14, 2010