Chocolate Swirl Babka
Serves/Makes: 10 | Difficulty Level: 4 | Ready In: 2-5 hrs
2 packages Active dry yeast
1/2 cup Warm water — (105-115 deg.)
1/3 cup Sugar
2/3 cup milk — Warm
1/2 teaspoon Salt
1/2 teaspoon Vanilla extract
3 tablespoons Butter — softened
4 1/2 cups flour — more if needed
3 tablespoons Butter — melted
1 cup Walnuts
1/3 cup cocoa
2/3 cup Sugar
2 tablespoons Butter — softened
1/4 teaspoon cinnamon
1/3 cup powdered sugar
1/4 cup Flour
Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes. Add sugar, milk, salt, vanilla, and butter. Add 2-1/2 cups flour and mix to blend. Beat on medium until smooth and elastic (about 5 min.).
Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one at a time into mixture. Add 1-1/2 cups more flour.
Turn dough out onto lightly floured board or cloth. Knead 10-15 min. until small bubbles appear in dough. Continue adding small amounts of flour as is necessary.
Turn dough into greased bowl and cover. Let rise until doubled, about 30-45 minutes.
Punch down dough and invert bowl over dough. Let rest 10 minutes. Divide dough in half and roll out into 2 10×20″rectangles. Brush 1/2 of melted butter over each rectangle, leaving 1/2″ margin around all edges.
Blend cocoa and sugar until there are no lumps. Sprinkle 1/2 of cocoa mixture over each rectangle, then sprinkle 1/2 of nuts over each.
Beginning with long sides, roll jellyroll fashion and pinch to seal. Place zig-zag to fit in 4-1/2 x 8-1/2″loaf pans. Let rise to doubled about 45 minutes.
Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with glaze. Mix topping ingredients to form coarse crumbs and sprinkle over.
Bake 30-35 minutes. Carefully remove from pans and let cool on rack.
Recipe Location: http://www.cdkitchen.com/recipes/recs/403/Chocolate_Swirl_Babka60266.shtml