Cinnamon-Cocoa Babka

By lorik

Makes 30 servings (3 loaves, 10 slices each) Total time: 2 hours + chilling and rising

Ingredients

• FOR THE DOUGH, WHISK:
• 5 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 4 1/2 tsp. instant yeast
• WHISK: 3/4 cup whole milk
• 1/2 cup sour cream
• 2 eggs
• 2 egg yolks (reserve whites)
• 2 tsp. pure vanilla extract
• 1 tsp. table salt
• ADD:
• 1 1/2 sticks unsalted butter, cubed and softened (12 Tbsp.)
• FOR THE FILLING, COMBINE:
• 1 1/2 sticks unsalted butter, melted (12 Tbsp.)
• 1 1/2 cups packed light brown sugar
• 3 Tbsp. ground cinnamon
• 2 Tbsp. unsweetened cocoa powder
• 1 tsp. table salt
• BRUSH:
• 1 egg + 1 Tbsp. water, beaten

Details

Adapted from cuisineathome.com

Preparation

Step 1

For the dough, whisk together flour, granulated sugar, and yeast in the bowl of a stand mixer.

Whisk together milk, sour cream, 2 eggs, egg yolks, vanilla, and 1 tsp. salt in a separate bowl.

Slowly pour milk mixture into flour mixture with the mixer on low speed using a dough hook; continue mixing until combined. Increase mixer speed to medium.

Add softened butter to dough in mixer 1 Tbsp. at a time, kneading well after each addition; knead 10 minutes more. Cover dough and let rise in a warm place until doubled in size, 1 1/2–2 hours. Punch dough down to release air.

Divide dough into three equal portions, weighing for accuracy, then place each in its own bowl coated with nonstick spray; cover with plastic wrap. Refrigerate dough overnight or up to 2 days.

For the filling, combine melted butter, brown sugar, cinnamon, cocoa, reserved 2 egg whites, and 1 tsp. salt.

Coat the insides of three 8 1/2×4 1/2inch loaf pans with nonstick spray. Line each pan with parchment paper so it hangs over the edges to create handles and coat again.

Roll one portion chilled dough on a well-floured surface into a 12×20-inch rectangle. Spread 2/3 cup filling, reserving 1–2 Tbsp., onto dough. (Loosen mixture in microwave, if necessary, for easier spreading; it should be pourable.) Roll up dough tightly starting on a long side. Spread reserved 1–2 Tbsp. filling along seam side of roll.

Fold the rolled dough into thirds, twist, and place into a prepared pan. Repeat rolling, spreading, and twisting with remaining dough and filling. Cover loaves; allow to rise in a warm place until nearly doubled in size, 1 1/2–2 hours.

Preheat oven to 350°. Brush loaves with egg wash, then transfer to oven.

Bake babkas until golden brown and a thermometer inserted into centers registers 190°, 40–45 minutes, covering tops with foil if loaves overbrown. Cool babkas completely in pans on a rack.

Per serving: 201 cal; 6g total fat (4g sat); 43mg chol; 174mg sodium; 33g carb; 1g fiber; 4g protein