No-Margarine Chocolate Babka

 

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• Cooking and Prep: 3.5 h
• Serves: 4
• Contains:

Start Cooking

Prepare the Babka

1. Combine all dough ingredients in a large mixer bowl, mix well. Cover bowl and let rise for one hour. 

2. In a separate bowl, combine cocoa, sugars, and pudding mix for filling; mix well. 

3. Divide dough into eight equal parts. Working with one piece at a time, roll out dough into a rectangle. Smear with a thin layer of oil and sprinkle with filling. Roll up dough jellyroll style. 

4. Twist two rolls together, pinching ends; place in large, greased loaf pan. Cover and let rise 45 minutes. 

5. Brush with beaten egg. Bake for 40–45 minutes in oven preheated to 350 degrees Fahrenheit.

Note:

Remember to take challah from your dough. (Read more about hafrashat challah.)

Variation:

Leave each roll separate and place in small loaf pans for kokosh cake.

Credits

Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz