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CHOCOLATE OR CINNAMON KUCHEN (Babka) 
8 c. flour
2 dry yeast dissolved in 1/2 c. warmed water
3 eggs, room temp.
3/4 c. sugar
1/2 c. oil
1 c. instant mashed potato flakes
2 1/2 - 3 c. warmed water
1 tbsp. salt

FILLING:

16 tbsp. butter
1 c. cocoa or 4 tbsp. cinnamon
2 c. sugar

In a large bowl, mix all ingredients except filling. Knead well for 3-5 minutes, by hand or with dough hook. Grease dough slightly and allow to rise 1 hour, or until doubled in bulk. Punch dough down and allow to rise again for 45 minutes, or until doubled again. Take "Challah" without a Bracha.

Divide dough into 4 equal parts. Roll out each part on floured board to a size of approximately 14x10 inches. Spread 2 tablespoons softened butter to cover entire surface. Bring up opposite sides of dough to fold in thirds. Bring up remaining sides in the same manner.

Cover folded dough with plastic wrap and place in refrigerator for 1/2 - 2 hours. Repeat with remaining dough sections. Remove dough from refrigerator and roll out again to previous size (14x10) and spread another 2 tablespoons softened butter on the dough. This time sprinkle 1/4 cup cocoa and 1/2 cup sugar to cover surface.

To make cinnamon kuchen, instead of cocoa, spread 1 tablespoon cinnamon. Roll up in jelly roll fashion, stretching dough as you proceed. Seal ends and place in ungreased baking sheet. Two rolls per baking sheet. Let rise for 1/2 hour. Pierce dough with toothpicks every four inches to prevent bubbles. Brush with beaten egg yolk. Bake at 350 degrees for 1 hour or until nicely browned.

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