Ingredients
2 package active dry yeast
1/2 cup warm water (105-115 deg.)
1/3 cup sugar
2/3 cup warm milk
1/2 tsp salt
1/2 tsp vanilla extract
3 tbsp butter, softened
4 1/2 cup to 5 cups flour
3 eggs
3 tbsp butter, melted
1 cup walnuts
COCOA MIXTURE
1/3 cup unsweetened cocoa
2/3 cup sugar
GLAZE
2 tbsp butter, softened
1/4 tsp ground cinnamon
1/3 cup confectioners sugar
1/4 cup flour
Directions
Combine first 2 ingredients until smooth. Add sugar & blend. Add
flour and mix until crumbly.
Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes.
Add sugar, milk, salt, vanilla, and butter. Add 2-1/2 cups flour and
mix to blend. Beat on medium until smooth and elastic (about 5 min.).
Separate 1 egg and save white for the glaze. Beat yolk and whole eggs
one at a time into mixture. Add 1-1/2 cups more flour.
Turn dough out onto lightly floured board or cloth. Knead 10-15 min.
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 10x20" 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
1/2 over each.
Cocoa Mixture:
1/3 cup unsweetened cocoa 2/3 cup sugar
Blend until there 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 pans. Let rise to doubled
about 45 minutes.
Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with
glaze and sprinkle topping over dough.
Glaze:
2 Tbsp butter, softened 1/4 tsp ground cinnamon 1/3 cup confectioners
sugar 1/4 cup flour
Bake 30-35 minutes. Carefully remove from pans and let cool on rack.
Servings: 1 recipe
Chocolate Swirl Babka Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
Food historians have tracked the existance of recipes way back into the far past, certainly as far back into recorded history as the Egyptians, and possibly even further. Having said that, generally, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
As we move into Roman times around 25BC a man called Apicius assembled some documents describing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as bay, mint and dill. During the following few centuries, the powerful families of Europe competed with each other to offer the most extravagent meals, and consequentially cooks and their recipes were at a premium. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording popular recipes of the day. By the advent of the 1900s, recipe publications were in great demand, as a result of better eduction, more free time and having more disposable income. |
We hope you enjoy this Chocolate Swirl Babka recipe.
