Cocoa Babka

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Easy cocoa filling and a homemade dough -- the stuff of babka dreams! Ghirardelli or other fine cocoas make the best filling. Next time i'll use fast-rising yeast and will report.

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Steps

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Combine yeast , water and sugar in a bowl and let stand 10 minutes or so until yeast is bubbly.

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Beat in the flour , oil , milk and salt until smooth.

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Knead in a bit more flour to form a soft , slightly sticky elastic dough.

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Divide dough into two portions and roll into an 8x12 rectangle rectangle.

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Brush each with 2 tablespoons vegetable oil.

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For the filling , combine cocoa , sugar and cinnamon in a bowl.

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Sprinkle over the dough , leaving a small border.

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Roll up , jellyroll style , from the long side.

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Transfer to two greased 9-inch loaf pans.

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For the topping , combine butter , flour and sugar in a food processor or with a pastry blender.

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Sprinkle over the loaves.

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Let rise 30 minutes.

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Bake at 350 degrees for 35 to 40 minutes.

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The babka freeze well.

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Ingredients

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yeast, warm water, sugar, flour, vegetable oil, milk, salt, baking cocoa, cinnamon, butter