From the Kitchen of Esther Robbins

Chocolate Babka submitted by Susie Namerow

DOUGH:

 

2 dry yeast, dissolved in 1/2 cup lukewarm water

5 cups flour

2/3 cup sugar

1 tsp. salt

1/2 tsp. baking powder

4 beaten eggs

1 cup sour cream

1/4 lb (l stick) unsalted butter, melted

1 tsp. vanilla

 

Dissolve yeast and put aside.  Mix dry ingredients together – make a well in the center and add dissolved yeast.  Mix together eggs, sour cream and vanilla and add to mixture.  Add melted butter and mix dough thoroughly.  Cover and store in refrigerator overnight or use proof setting on oven and let rise for 1-2 hours or on counter for 4 hours.

 

 

Topping:

1-1/4 stick melted butter

2-1/2 cups brown sugar

1-1/3 cups finely chopped walnuts or pecans

Cinnamon to taste

(Raisins, optional – I do not use)

 

Take dough out (in morning if done in refrigerator –  and let it come to room temperature).  Divide into 4 sections making each piece a square; set on cloth and cover for 10 minutes.  Flour a mat or board and work each piece of dough w/hands to make a 9×12 size. Or you can use rollin pin.  After it is rolled, FOR EACH PIECE:  spread first with 1/4 c. melted butter, and then sprinkle with 1) cinnamon; 2) ½ cup + 1TB brown sugar; 3) raisins (optional) and 4) 1/3 cup nuts.  Roll up jelly roll fashion; repeat for remaining rolls. When all rolled set on board and cut in half; then half again (4 pieces per roll).

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *