No-Margarine Chocolate Babka

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Great babka or kokosh recipe – best of all, no unhealthy margarine or shortening!

3h 30m 4
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

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.

Credits

Notes:

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

Variations:

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

Description:
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

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1 Comment

Sterna •

Yeast Hi. Is it dry or fresh yeast? I'm using dry yeast, him many tbsp should I use?

Raquel Malul Kosher.com Team •
Reply to Sterna

HI- dry yeast