Brandeis Magazine

From The Kosher Baker

2 packages dry yeast (½ oz. total)
2½ cups plus 1 teaspoon sugar, divided
5 cups all-purpose flour                         
3 cups (6 sticks) soft parve margarine, divided
2 large eggs plus 1 white (reserve yolk for glazing)
½ cup cocoa                         
½ cup mini or regular chocolate chips
 
Place ½ cup warm water, yeast, and 1 teaspoon sugar into a large mixing bowl and let sit 10 minutes, until the mixture bubbles. Add ½ cup sugar, flour, 2 sticks of the margarine, and the eggs. Combine with a wooden spoon or with a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic and let rise 2- 4 hours.

Meanwhile, make the filling.  Combine 2 cups of the sugar with the cocoa.  Add the remaining 4 sticks margarine and mix well.  You can let the filling sit out while the dough is rising.

Preheat oven to 375°F.  Grease two 9 – 10 inch long loaf pans using spray oil.

Divide dough into four.  On a large piece of parchment paper, roll each piece into a 10 X 7 rectangle.  Spread ¼ of the filling, sprinkle with ¼ of the chocolate chips and roll the long way.  When you have two rolls, twist them around each other, trying to keep the seam on the bottom.  Tuck the ends under and place into the loaf plan.  Do the same for the other two pieces of dough.  Brush tops of loaves with the reserved egg yolk mixed with a little water.

Bake for 45 minutes.  Cool for 20 minutes.  Run a knife around the babka and then remove from pan and let cool.  Wrap in foil and freeze unless you will use it by the next day. Thaw at room temperature for 4 hours before serving.