Submitted by Esty Stern

I’m actually not a fan of cakes and cookies; I don’t have a big sweet tooth. Except for one thing- a good chocolate babka. That will always tempt me. Here is my secret how I succeed in always having some stocked up: I use challah dough! Every time I make a batch of challah, I set aside some dough for babka. It’s so easy once you have the dough already made. It took me many tries to get the recipe right- not too gooey and raw, but not too dry either. But here it is, and I make it all the time! By now I’ve done it countless times I don’t even measure anymore:)

Directions

Roll out the dough into a rectangular shape that’s about 1 loaf pan high x 2 loaf pans wide. Using an egg brush, brush oil over it. Then pour the chocolate filling on top and spread evenly.

Roll it up, fold in half and twist, then place in a loaf pan. (In the picture I doubled the recipe and instead used a 9″ round pan.) Egg the top, sprinkle the streusel topping, and let it rise for half hour.

Bake on 350F for around 40-50 minutes, until the top starts to brown.

Mix all filling ingredients together.

Variations:

You could swap the coffee and cocoa in the filling for 3 tbsp cinnamon.