1 ⅓ cups water (320 mL), (may need up to an additional 1/3 cup water if dough appears too dry)
⅓ cup canola oil (80 mL)
4 large egg yolks
2 teaspoons table salt
3 ¾ cups bread flour (465 g)
½ cup dark cocoa powder (55 g)
1 packet instant chocolate pudding
½ cup sugar (100 g)
1 ½ tablespoons vanilla
2 teaspoons instant espresso
1 tablespoon instant bread machine yeast
Filling:
1 container date paste
2 teaspoons cinnamon
Topping:
1 egg yolk
1 teaspoon water
Nutrition Info
Calories 1722
Fat 55g
Carbs 252g
Fiber 12g
Sugar 69g
Protein 50g
How to Make It
1. Step
Combine all the ingredients in a large bowl, turn out onto a floured board and knead well for 5 minutes. Allow to rise in a large bowl in a dark place, covered with plastic wrap or a towel for 1 ½ hours.
2. Step
Be sure to check that the dough is the right consistency (not too sticky but not too dry; should be able to hold a shape) adding flour or water, one tablespoon at a time as necessary.
3. Step
When the dough cycle is complete, remove dough from the bread machine and divide into 2 equal portions. On a floured surface, roll one of the portions into a rope, and using a rolling pin, roll it into a rectangle approximately 12 inches long and 10 inches wide.
4. Step
Spread a thin layer of date paste (approximately 3-4 tablespoons) on the rectangle, being sure to leave around ½ an inch border all around the edge. Sprinkle 1 teaspoon of cinnamon over the paste. Starting with the long edge of the dough, gently but tightly roll the dough up to the end.
5. Step
Using a sharp knife, cut the strand in half the long way (freezing the dough for 10 minutes prior to this will make slicing easier).
6. Step
Lay the halves next to each other, cut side up, and lift one side over the next, twisting the two together. When completed, start on one side of the twist and slowly roll it until it reaches the end, creating a spiral. When you reach the end, tuck the tip under the spiral to complete the circle. Place on a parchment-lined cookie sheet.
7. Step
Repeat with the other half of the dough.
8. Step
Cover each babka with a towel and let rise for 20-30 minutes in a draft-free place.
9. Step
Preheat the oven to 350 degrees.
10. Step
Beat egg yolk with water and brush over the babka. Bake for approximately 40-45 minutes or until set.
