Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Chocolate Babka

Chocolate Babka recipe
photo by:kraft
most excellent! so time consuming but worth it
posted by
on 8/23/2007
30 min
3 hr
18 servings
Magazine Acquisition

What You Need

cup  milk
cup  (1 stick) butter or margarine, melted
cup  granulated sugar
tsp.  salt
pkg.  active dry yeast
cup   warm water (105°F to 115°F)
cups  flour, divided
whole  egg
 egg yolks
Tbsp.  butter or margarine, melted, divided
pkg.   (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
cup  PLANTERS Walnut Pieces
tsp.  ground cinnamon
Tbsp.  powdered sugar

Make It

COMBINE milk, 1/2 cup butter, the granulated sugar and salt in small saucepan; cook on low heat until butter is completely melted and mixture is well blended, stirring frequently. Set aside. Sprinkle yeast over warm water in large bowl; stir until yeast is completely dissolved. Stir in milk mixture. Add 3 cups of the flour; stir until well blended. Add the whole egg and egg yolks; mix well. Gradually add enough of the remaining flour to form a soft dough, stirring until well blended after each addition. Place in separate greased large bowl. Brush top of dough with some of the remaining melted butter. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.

PUNCH dough down; divide in half. Place on lightly floured surface. Roll out each dough piece to 16x10-inch rectangle; brush lightly with some of the remaining butter. Sprinkle dough rectangles evenly with chocolate, walnuts and cinnamon. Starting at the one of the short ends, roll up each dough rectangle. Place one of the rolls, seam-side down, on bottom of greased 10-inch tube pan. Place remaining roll, seam-side down, next to first roll on bottom of pan, slightly overlapping first roll. Pinch ends of both rolls together to seal. Cover with plastic wrap. Let rise in warm place 45 min. or until doubled in volume. Remove plastic wrap; brush with remaining butter.

PREHEAT oven to 350°F. Bake 40 to 45 min. or until golden brown. Cool in pan 5 min.; remove to wire rack. Cool completely. Sprinkle with the powdered sugar.

Kraft Kitchens Tips

Enjoy a serving of this classic recipe on a special occasion.
Instead of sprinkling with the powdered sugar, top with an easy glaze instead. Just mix 1 cup powdered sugar with 5 tsp. milk until well blended. If necessary, stir in up to an additional 1 tsp. milk until glaze is of desired consistency. Drizzle over cooled bread. Let stand until glaze is set.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email