A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Dessert
Chocolate Babka

This recipe was inspired by
Jean Sharpe, of Bogota, NJ.



Yield: one loaf

Ingredients:

For the Dough
1 each package of dried yeast
1/3 c. warm milk
1 tsp. salt
1/4 c. sugar
7 tsp. sugar
1/2 c. warm water
1 each large egg, beaten
2 1/3 c. all-purpose flour
2 tsp. salted butter, softened

For the Filling
1/4 c. salted butter, softened
1/3 c. cocoa, sifted
1/2 c. confectioner
1/2 tsp. cinnamon
to taste dash of salt
1/2 c. chocolate chips
1 each large egg, beaten for egg wash
 


For the Dough procedure:
Sprinkle the yeast into a measuring cup with the warm milk. Allow to sit for a few minutes until the yeast starts to foam.

In a large bowl, mix together the oil, sugar and salt. Add the warm water and stir until all the ingredients are dissolved.

Add the yeast and egg to the water mixture.

Add half of the flour and butter, mixing until the dough is smooth. Add the remaining flour and mix until smooth.

Turn the dough onto a floured board and knead the dough until it is smooth and elastic (the dough will spring back if poked with a finger). Place the dough into a lightly greased bowl. Cover it with plastic and place it in a warm area for about 1 hour, or until the dough doubles in size.

For the Filling procedure:
In a large bowl, mix all of the ingredients until they are combined thoroughly.

Punch the dough down and knead gently to remove all of the air bubbles. Using a rolling pin, roll the dough and shape it into a rectangle about 15” by 8”. Spread the filling evenly over the surface.

Roll the dough into a long coil. Pinch the ends to seal in the filling. Lay the dough into a greased ring or funnel pan. Cover the babka, and place in a warm area for about 30 minutes, or until the babka has doubled in size. Brush the top of the babka with the egg wash.

Bake in a 350° oven for about 30 minutes, or until the babka is golden brown and hollow sounding when tapped. Cool on a rack before slicing and serving.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

• Appetizers

• Salads

• Soups

• Side Dishes

• Casseroles

• Entrιes

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

• Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology