Yield: one loaf
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.