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Chocolate Cinnamon Babka Breakaway- Revised

8 Comments 14 September 2012

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The person who gave me this babka recipe promised that she would never speak to me again if I mentioned her name, and if I do, I will probably be UNinvited for the first lunch of Rosh Hashanah- so this recipe will remain ANONYMOUS! Enjoy!

Chocolate Cinnamon Babka Breakaway:

Start with basic Challah recipe:

  • Two “3 one ounce packs” of rapid rise yeast mixed w 4 cups luke warm water and 1/4 c sugar
  • 4 eggs
  • 1 c oil
  • 1 1/4 c sugar
  • 4 heaping tbsp kosher salt
  • 5 lbs (king arthur bread best) flour
  1. Proof the yeast by combining 2 cups of very hot water with 2 cups of cold water plus 1/4 cup of sugar in a bowl. When it is mixed, add yeast and let bubble up. (I cover the bowl with a paper towel).
  2. Mix rest of ingredients together in a Bosch or knead by hand.
  3. Add yeast mixture.
  4. Let rise 1 1/2 hours covered w plastic wrap and a towel.
  5. Separate int 8 balls.
  6. Use half of this recipe to make regular Challah.
  7. Roll out a ball of challah dough into a rectangle approximately 14″ x 8″.
  8. Make a mixture of 1 cup of  sugar and 1/4 cup of cocoa OR 1 cup sugar and 1/3 cup cinnamon, plus- 1/2 bag of chocolate chips (optional), 3/4 cup of oil, 1 tsp. vanilla.
  9. Slather it onto your rectangle.
  10. Roll up jelly roll style.
  11. Slice into thin spiral rolls and place along bottom of round challah pan OR I used an oblong springform pan which worked well for this babka.
  12. Make a new mixture of 1 cup of sugar, 3/4 cup of cinnamon, and drizzle safflower oil into the cinnamon sugar mixture to make a THICK syrup.
  13. Drizzle all over your chocolate spirals and into each crevice of the babka. (photo not shown)
  14. For each babka- make a new  confectioner’s sugar/chocolate and sugar/cinnamon mixture as the syrup topping.
  15. Optional Crumb Topping: 1 stick of margarine, 1/2 cup of sugar, 3/4 cup flour, 1 tbsp. vanilla, 1 tbsp. cinnamon. Mix together with fingers till becomes crumbly and sprinkle on top.
  16. Bake at 350 for 25 minutes or until a knife comes out clean.

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Your Comments

8 Comments so far

  1. Paula says:

    Hi its 6 1/4 oz packets of yeast?

  2. Jane says:

    What are the amounts for the chocolate babka topping? The connection sugar/ cocoa mixture? And how much oil do you add to that?… Also do you let it rise a second time before baking?

  3. jessica says:

    i love babka! this is so different than the way i make mine

  4. Stacey says:

    Also how many does it make?

  5. Rita says:

    Is the second cup of sugar in the cinnamon mixture regular sugar or confectioners sugar?


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