BABKA
|
2
envelopes active dry yeast
¼ cup warm water
½ cup sugar
½ cup soft unsalted margarine
1 teaspoon salt
1 cup water or wine or juice
5 cups sifted all-purpose flour
2 large eggs
½ cup chocolate pudding mix
½ cup chopped nuts
3 tbsp water
2 tbsp unsalted margarine, melted
|
In a small bowl, proof the
yeast in the warm water. Measure the sugar, margarine, and salt into a
large bowl.
|
| Pour in the 1 cup of liquid
and stir until the sugar dissolves. Cool to lukewarm. Stir in about
1½ cups of the flour and mix until smooth. Beat in the yeast and the
eggs. Stir in enough additional flour to make a soft dough.
|
|
|
Turn out the dough
onto lightly floured surface and knead until smooth, about 10 minutes.
Shape into a ball.
|
|
|
Place in a lightly greased
owl, turning to coat all sides. Cover and let rise in warm draft-free
place until doubled, about 1½ hours. Punch down. Divide the dough in
half and shape into smooth balls. Cover and let rise for 10 minutes.
|
|
|
In a bowl, blend the pudding
mix and nuts with 3 tbsp of liquid.
|
|
|
Preheat the oven to 350
degrees F. Roll out half of the dough into a 9 X 24 inch rectangle.
Lightly brush with melted margarine. Spread the dough with half of the
chocolate mixture. Roll up from the narrow end. Place seam side down
in a greased 5½ X 9½-inch loaf pan. Repeat with the remaining dough.
|
|
|
Brush with water of melted
margarine. Let rise until doubled, about 45 minutes. Bake for 35 - 40
minutes, until golden brown. Immediately invert and remove the cakes
from the pans. Place upright on the racks and cool thoroughly.
|
|
|
|
|
|
BON
APPÉTIT!
|
|
Source: Kosher Cookery / Frances R. AvRutick
|
FOOD