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. Lightly score in 8 places to create 9 rolls that are all about the same size.
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.
