Ingredients
- 1/3 cup sugar
- ½ cup warm water
- 1 pkg. active dry yeast
- ¾ cup butter, softened
- ¾ cup milk
- 2 eggs
- 1 tsp. salt
- 1 tsp. vanilla
- 4 cups flour
- 2/3 cup sugar
- 1/3 cup cocoa powder
- ¾ cup butterscotch chips
- 1/3 cup icing sugar
- ¼ cup flour
- 2 tbs. cold butter
- 1 egg, beaten
Preparation
Step 1
Dissolve 1 tsp. sugar in warm water. Sprinkle yeast overtop and stand until frothy, about 10 minutes. In a pan, stir together the remaining sugar, ¼ cup butter and milk; warm over medium heat until butter is melted and sugar is dissolved. Cook to lukewarm, about 5 minutes. Whisk into the yeast mix along with the eggs, salt, and vanilla. Stir in enough flour to make a soft, slightly sticky dough. Turn onto a lightly floured surface, and knead enough remaining flour to prevent sticking, and until dough is smooth, about 8 minutes. Place dough into a greased bowl and cover and let rise until doubled – about 1 hour.
Punch dough and roll into a 22 x 10 inch rectangle. Spread remaining butter over the dough, leaving a 1 inch border, uncovered on one side.
In a bowl sift together the sugar and cocoa. Sprinkle the cocoa mix on the Babka as well as the butterscotch chips. Roll up dough, pinching seam and twisting end of the roll in opposite directions 6 – 8 times, fit the roll into a greased 10 inch tube pan with a removable bottom, pinching end together to seal.
Cover and let rise until doubled, about 1 – 1 ½ hours. Can be made ahead and chilled for 8 hours. Let come to room temperature before baking, about 30 minutes.
In a bowl stir together the icing sugar and flour, cut in the butter until crumbly. Brush the egg over the top of the dough; sprinkle the streusel on top of the Babka. Bake in the centre of the oven at 350 degrees for 35 minutes. Cool on rack.
Note: Omit the filling and sprinkle the dough with 2/3 cup packed brown sugar, 1/3 cup chopped toasted pecan, ¾ cup chocolate chips or 2/3 cup sugar and 1 ½ tsp. cinnamo