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Parve
Medium
2 Hours, 30 Minutes
Diets 
No one ever said babka was healthy, but it sure is delicious! This fabulous recipe will yield a large amount of babka or buns, perfect for a long Yom Tov or simcha for everyone to snack on. The dough is super easy to work with, and the filling is pure chocolaty goodness. Topping it with either a streusel topping or drizzle with chocolate (or both!) will really take these babkas or buns over the top!
9 cups Mishpacha Flour
1 cup sugar
2 and 1/2 cups warm water
2 ounces fresh yeast
6 egg yolks (reserve whites for the filling)
2 sticks margarine, room temperature
2 scoops Gefen Vanilla Sugar
1 teaspoon salt
1/4 cup oil
2 sticks margarine
6 egg whites
4 cups sugar
1 and 1/2 cups Gefen Cocoa
1 teaspoon Gefen Vanilla Sugar
1 egg
1 tablespoon water
Combine flour and sugar in mixing bowl and make a well.
Place crumbled yeast and water in well. Allow to bubble, approximately 10 minutes.
Turn on mixer and add rest of ingredients. Mix until smooth. Add flour as needed. (Dough will be sticky.)
Let dough rise until doubled. Prepare filling.
Beat all filling ingredients together in mixer.
Divide dough into six equal parts. Work with one part at a time. Roll out dough into large rectangle.
Spread one-sixth of filling mixture on dough, staying half an inch away from the edges. Follow directions below for shaping babkas or buns.
Roll up jelly roll style. Bring the two ends together and twist them; place into loaf pan.
Repeat with other five parts. Let rise again until doubled.
Brush with glaze. Bake at 350 degrees Fahrenheit for one hour.
Roll up jelly roll style and cut into one-inch slices.
Place, cut side up, on a lined cookie sheet. Let rise until almost double in size.
Brush with glaze. Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until lightly browned. Remove from oven.
Photography and Styling by Chavi Feldman
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how much buns does it make
You can make 3 bobkas and 45 buns, or 2 bobkas and 60 buns. It seems that each loaf makes around 15 buns, so if you only make buns it would yield around 90.
chocolate babka can dry yeast be used instead of fresh yeast? how much is needed in tbsp/tsp.?
can oil be used instead of margarine by the dough or filling (or both)?
I would stick with margarine here. (And the margarine will definitely stick to me…..) THey make earth balance margarine that is healthier. As for dry yeast, you can sub half to one. So one tablespoon fresh is half tablespoon dry.
Thank you!
just one more question-how much is 2 ounces yeast in tablespoons?
It’s about 6 and a half tablespoons.
Babke heaven:). Got rave reviews !
Amazing recipe! I made a double recipe, and everyone loved it. making it again!
Thanks Ahuva! Your review is so helpful to others!