Kokosh cake/babka recipe with oil

amother

Broom

Fri, May 03 2024, 1:32 am

Babka - Levana Kirschenbaum

Dough:
1 tablespoon active dry yeast
1/3 cup warm water
1/2 cup sugar
5 1/2 – 6 cups flour
1 1/4 cups oil
1 cup parve milk, at room temperature
3 eggs
2/3 teaspoon salt

Topping:
1/2 cup oil
1 cup flour
1/2 cup sugar

Filling:
1 cup cocoa powder
3/4 cup oil
9 tablespoons water or parve milk
1 cup sugar

To make the dough: Mix the yeast, water, and sugar together in a small bowl and let it bubble while you prepare the rest of the recipe.
Combine the flour (start with 5 1⁄2 cups, and add the remaining 1⁄2 cup only if you need it), oil, soy milk, eggs, and salt in a bowl and stir together. Add the yeast mixture and knead for 10 minutes; the dough should be soft and elastic. (Alternatively, use an electric dough mixer, set at low speed for 5 minutes.) The dough should be softer and stickier than bread dough. Let the dough rise for 1 hour, in a warm draft- free place, covered.
To make the topping: Mix the topping ingredients in a small bowl with your fingers until the mixture is the texture of coarse meal.
Preheat the oven to 350°F.
Divide the dough in three pieces. On a barely floured board, roll out each piece into a 10" x 16" rectangle, with the short side facing you. Brush the dough lightly with oil.
Melt and mix filling until perfectly smooth. Spread filling lightly, carefully and evenly on each rectangle and roll it up tightly, jelly-roll style. Transfer each roll to a loaf pan, seam-side down, and sprinkle on the topping (if you are not using topping, brush on beaten egg mixed with a little water).
Let the loaves rise in a draft-free place for about 30 minutes. Bake for 35 to 40 minutes, until golden brown. Unmold the cake and place on a cooling rack.

Yield: 3 Babkas