2 package active dry yeast
1/2 cup warm water (105-115 deg.)
1/3 cup sugar
2/3 cup warm milk
1/2 tsp salt
1/2 tsp vanilla extract
3 tbsp butter, softened
4 1/2 cup to 5 cups flour
3 eggs
3 tbsp butter, melted
1 cup walnuts
COCOA MIXTURE
1/3 cup unsweetened cocoa
2/3 cup sugar
GLAZE
2 tbsp butter, softened
1/4 tsp ground cinnamon
1/3 cup confectioners sugar
1/4 cup flour
A Recipe for
Chocolate Swirl Babka
He who lives by the sword eats with bloody hands. |
| Anonymous |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Chocolate Swirl Babka is one of thousands in the Recipes-to-go Dessert Cookbook.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This is a recipe for Chocolate Swirl Babka from the recipe cookbook of Recipes-to-go (Dessert)
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Combine first 2 ingredients until smooth. Add sugar & blend. Add
flour and mix until crumbly.
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 10x20" rectangles. Brush 1/2
of melted butter over each rectangle, leaving 1/2" margin around all
edges. Sprinkle 1/2 of cocoa mixture over each, then sprinkle nuts
1/2 over each.
Cocoa Mixture:
1/3 cup unsweetened cocoa 2/3 cup sugar
Blend until there are no lumps.
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 and sprinkle topping over dough.
Glaze:
2 Tbsp butter, softened 1/4 tsp ground cinnamon 1/3 cup confectioners
sugar 1/4 cup flour
Bake 30-35 minutes. Carefully remove from pans and let cool on rack.
Serves: 1
Chocolate Swirl Babka Recipe brought to you by Recipes To-Go