Ingredients: |
Ingredients: 2 pk active dry yeast
1/2 c warm water 105º - 115º
1/3 c sugar
2/3 c warm milk
1/2 tsp salt
1/2 tsp vanilla
3 tbsp butter, softened
4-1/2 to 5 c flour
3 eggs
3 tbsp butter, melted
1 c walnuts
Cocoa Mixture
1/3 c unsweetened cocoa
2/3 c sugar
Glaze
2 tbsp buter, softened
1/4 tsp ground cinnamon
1/3 c powdered sugar
1/4 c flour
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Directions: |
Directions:Combine first 2 ingredients until smooth. Add sugar and blend. Add flour and mix until crumbly.
Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 6 minutes. Add sugar, milk, salt, vanilla, and butter. Add 2-1/2 c flour and mix to blend. Beat on medium until smooth and elastic (about 5 minutes). Separate 1 egg and save the white for the glaze. Beat yolk and whole eggs one at a time into mixture. Add 1-1/2 c more flour. Turn dough out onto lightly floured board or cloth. Knead 10-15 minutes 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 x 20" 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 over each.
Cocoa Mixture: 1/3 c unsweetened cocoa, 2/3 c sugar. Blend until thee 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 pan. Let rise to doubled about 45 minutes.
Preheat oven to 350º Beat egg white with 1 tsp water. Brush dough with glaze and sprinkle topping over dough.
Glaze: 2 tbsp butter, softened 1/4 tsp cinnamon, 1/3 c powdered sugar, 1/4 c flour.
Bake 30-35 minutes. Carefully remove from pans and let cool on rack. Spread with glaze. |
This recipe for Chocolate Swirl Babka is from