Chocolate Babka
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1/2 package (1-1/4 teaspoon) active dry yeast
2/4 cup warm water (105 degree F to 115 degree F)
3/2 cup plain yogurt 3 tablespoons sugar 3 tablespoons unsalted butter, melted 1 large egg,
beaten 1-1/4 teaspoons salt 2-1/3 cups all-purpose flour 5 tablespoons sugar 3 tablespoons
unsweetened cocoa 1-1/2 tablespoons unsalted butter, melted 1 cup semisweet chocolate chips 1
large egg, beaten
To make dough, sprinkle yeast over warm water in a large bowl. Let stand until foamy, about 5
minutes. Combine yogurt, sugar, melted butter, egg, and salt in a small bowl; add to yeast mixture.
Add 2 cups of flour, 1 cup at a time, beating after the first addition with a whisk and after the
second addition with a wooden spoon. Mix in remaining flour with your hands. (You might need to add
tiny amounts of additional flour or nonstick spray to both your hands and the dough to prevent
sticking. Keep the flour to a minimum so the dough can remain soft.) Knead the dough in the bowl
until all the flour is incorporated and you have a smooth, slightly sticky dough. Lift the dough and
spray the bowl with nonstick spray. Set the dough back in the bowl and spray the top with nonstick
spray. Cover with a clean kitchen towel and let rise in a warm place until dough has increased in
bulk by 50 to 75 percent, at least 1 hour. In a small bowl, combine sugar and cocoa. After dough has
risen, punch it down. Lightly spray a clean work surface with nonstick spray. Turn dough out onto
prepared surface and let rest, 5 minutes. Gently stretch and press the dough into a 10x16-inch
rectangle (use a little flour if it's too sticky). Spread dough with melted butter, leaving a half-
inch border around the edges. Sprinkle the sugar mixture over the butter, then scatter with
chocolate chips. Roll up the dough lengthwise, gently stretching it over the filling. Pinch the seam
closed. Transfer babka to a greased cookie sheet, seam side down. Curve the babka if necessary to
fit and let rise in a warm place, about 1 hour more. Adjust rack to middle of oven. Heat oven to 350
degree F. Bake until babka is lightly browned and feels hollow when gently squeezed, 30 to 40
minutes. Brush the top with beaten egg halfway through. Cool on a wire rack at least 30 minutes
before serving. Makes 16 servings.
Nutritional facts per serving calories: 190 , total fat: 8g , saturated fat: 4.5g , cholesterol:
36mg , sodium: 197mg , carbohydrate: 28g , fiber: 1g , protein: 4g
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