This article originally appeared in Mishpacha Magazine.
Photography by Hudi Greenberger
When it comes to babka I often think of Goldilocks (that's right, the one with the three bears). You see, somehow it's always hard to get the babka "just right". Sometimes, it's too doughy, while at other times too chocolatey, but the perfect balance seems so hard to find. A few years ago I got this recipe from my good friend Shaini, I'm sure you'll agree with me that the only complaint you'll hear will be " someone's been eating my piece...."
Yields: 4 large (11”) or 6 medium(9”)Babkas
2 ½ lb flour (7 ¾ cups)
3 stick margarine (or 1 stick margarine + 1 cup oil)
2 oz fresh yeast activated with ½ cup water + 1 tsp sugar, in a small bowl
1 ¾ cup water
½ scoop vanilla sugar
½ T salt.
¾ cup sugar
2 egg yolks (save whites for smearing)
1 cup cocoa
1box Osem instant chocolate pudding
2 cups sugar
½ cup water
2 sticks margarine (or 1 cup oil)
1 stick margarine
1 cup flour
¾ cup sugar
Place all ingredients for the dough in the bowl of your mixer.
Note: The dough will be sticky till after it rises.
Cover and Let it rise 1 hour then divide into 4-6 equal parts.
Allow to rise an additional ½ hour.
In a separate bowl, combine filling ingredients and mix well.
Roll out each part of dough into a rectangle.
Smear filling on the dough.
Roll like a jellyroll,then fold in ½ and twist 2-3 times.
Place in loaf pans.
Mix ingredients for the crumbs in a separate bowl.
Let rise an additional 15-20 minutes.
Smear babkas with egg whites and a drop of water
Sprinkle the crumbs on top.
Bake 40-45 minutes on 350
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