Baking Mix
Baking Yeast
Cocoa Sugar Blend
1 Tsp Sugar
3/4 Cup Warm Milk
4 Tbsp Butter, Melted & Slightly Cooled
1 Egg
4 Tbsp Softened Butter (Reserve for Filling)
Mixing Bowl
Wooden Spoon, Spatula or Flexible Dough Scraper
Plastic Wrap
Kitchen Towels
Rolling Pin
In a small bowl, mix yeast, 3/4 cup warm milk (~110º F), and 1 tsp of sugar. Let sit until foamy, about 5 minutes, to proof the yeast.
In a large bowl, add egg, yeast mixture, and melted butter. Whisk to combine. Add in baking mix 1/3 at a time, mixing to incorporate. Knead dough for about 8-10 minutes until smooth. (If you're using a stand mixer, use the dough hook attachment, mixing on medium-low for 6 minutes.)
Cover the bowl with plastic wrap and a towel and let it rise in a warm place for 1 hour. After an hour, dough should be doubled in size.
On a floured work surface, turn out your dough and stretch or gently roll it out into a large 1/2" thick rectangle.
In a small bowl, mix softened butter and cocoa sugar into a paste.
Gently spread the cocoa butter paste over the dough.
Tightly roll dough up, tucking in the ends and placing seam side down, with the edges of the dough sealed.
Using a sharp knife, cut the dough in half lengthwise. Turn each half, cut-side up, and leave parallel to each other.
Carefully braid the two halves together, keeping the cut sides facing up.
Place babka in a greased loaf pan, cut-side up. Cover loosely with plastic wrap and a towel and let rise again for 30-45 minutes.
Bake on the center rack at 350˚F for 35-45 minutes, rotating the baking sheet halfway through.
Let cool in pan 5-10 minutes before transferring to a cooling rack.
