- 1/2 cup warm water
- 1/2 oz (2 envelopes) active dry yeast
- 1/2 cup plus 1 tsp white sugar
- 5 cups all-purpose flour
- 2 sticks margarine
- 2 lg eggs plus 1 white (keep yolk for glazing)
- 4 sticks margarine
- 2 cups white sugar
- 1/2 cup cocoa
- 1/2 cup chocolate chips
- Whisk together warm water, yeast, and 1 tsp sugar.
- Let sit 10 minutes to proof the yeast, until bubbles form.
- Add 1/2 cup sugar, flour, 2 sticks margarine, 2 eggs and egg white.
- Mix in a stand mixer until dough comes together.
- Cover bowl with plastic and let rise 2-4 hours, until dough has increased in size.
- Combine last 2 cups of sugar, cocoa, last 4 sticks of margarine (slightly softened).
- Preheat oven to 375F.
- Grease 2 12-inch loaf pans.
- Divide dough into four pieces.
- Roll each piece to a 10x7 rectangle and spread 1/4 of the filling and 1/4 of the chocolate chips on it.
- Roll it into a log.
- Twist two logs together gently and tuck ends under.
- Place a twist (two logs) into each loaf pan.
- Brush with yolk + a little water.
- Bake 45 minutes or until very brown on top.
- Cool for 20 minutes in the pan. Don't try to eat it right away or you'll burn your tongue on boiling margarine.
- This babka freezes well! Make sure to use a very sharp chef knife if cutting the babka frozen.
By Dinah Berch
Adapted from originally attributed to Amy Lorang
Adapted from originally attributed to Amy Lorang
Congregation Beth Shalom of the Blue Hills https://www.bethshalombluehills.org/
