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Chocolate Babka breads, holiday, pancakes, polish 1 1/4 cup milk 3/4 cup bread or all purpose flour 1 1/2 teaspoon active dry yeast 2 1/4 cup bread or all purpose flour 1/4 cup sugar 1/2 cup unsweetened cocoa 2 tablespoon grated orange zest 3/4 teaspoon salt 3/4 teaspoon vanilla extract 6 tablespoon unsalted butter 4 egg yolks 3/4 cup golden raisins 1 or substitute fine chop 1 nuts 3/4 teaspoon cinnamon 1 1/2 teaspoon brown sugar Bring milk to a boil. Stir in first flour measurement. Cook over medium heat until mixture resembles mashed potatoes, stirring constantly. Remove from heat and cool to room temperature. Add all ingredients except the last three, according to manufacturer's instructions. Process on normal bread cycle. At last beep at end of last mixing beep, or at end of first kneading cycle, add raisins/or nuts, cinnamon and brown sugar. Cool for at least 30 minutes IN machine. This firms the bread. For a more traditional Babka, omit cocoa powder, orange zest. Add grated lemon zest- 1 1/2 TBS Use raisins (no nuts) This is pretty with a light chocolate or white glaze on top. This is for the bread machine, but of course it may be done by hand, in which case you will add additional flour to form the desired dough consistency. Author: Katie E Green Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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