Cinnamon Chocolate Happy Holidays from

INGREDIENTS PREPARATION INSTRUCTIONS Yield: 1 9-by-5 inch loaf or 10-inch round Dough Dough 1. Dissolve the yeast in ¼ cup water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 • 1 Package (2 ¼ teaspoons) active dry yeast or 1 minutes. In a large bowl, combine the yeast mixture, remaining water, remaining sugar, butter, (0.6-ounce) cake fresh yeast eggs, salt, and enough flour to make a dough that holds together. Knead until smooth and • ½ cup Warm water or ¼ cup warm water and ¼ cup springy, about 5 minutes. Place in an oiled bowl and turn to coat. Cover with plastic wrap or a warm milk damp kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 2 to 3 hours. • ½ cup White sugar • 1 cup Vegetable oil or unsalted butter 2. Once the dough has risen, turn it out on a lightly floured surface or in an electric mixer with a • 4 Large eggs, or 2 large eggs and 2 large egg yolks dough hook, knead the dough, adding more flour as needed, until smooth and springy, about • 1 ts Table salt or 2 ts kosher salt 5 minutes. Place back into the oiled bowl (adding more oil if necessary) and turn to coat. • About 4 ¼ cups or unbleached all-purpose flour Cover loosely with plastic wrap or a kitchen towel and let rise again in a warm, draft-free place • Babka fillings (recipes below) until doubled in bulk, 2 to 3 hours. You may also cover it with plastic wrap and refrigerate • ½ to 1 cup Raisins, dried currants, or coarsely overnight. If refrigerating, let stand at room temperature for 30 minutes before using. chopped walnuts (optional) 3. Punch down the dough and divide in half. Roll each piece into 12-by-8 inch rectangles, about • Egg wash (1 large egg beaten with 1 teaspoon water) 1/3 inch thick. Spread each with the same or different fillings, leaving a 1 inch border on all for brushing sides. If using, sprinkle with the raisins or chopped walnuts. Brush the edges with a little egg wash to help seal the babka. Starting from the narrow end, roll up jelly-roll style and pinch the filling seams to seal. • 1 cup brown or granulated sugar, or ½ cup each 4. Place each babka, seam side down, in a greased 9-by-5 inch loaf pan, 9-inch tube pan or 10- • 3 teaspoons ground cinnamon inch round cake pan; each pan should be no more than two-thirds full. Cover loosely with • 4 tablespoons unsalted margarine or butter, melted plastic wrap or a kitchen towel and let rise until nearly doubled in bulk, about 1 hour. • 2 tablespoons honey or corn 5. Preheat the oven to 350 degrees F (325 degrees F if using glass pans) Chocolate filling 6. Brush each babka with the egg wash. Bake until the are golden brown and hollow • ½ cup sugar sounding when tapped, about 30 to 40 minutes. Let stand in the pan for 10 minutes, then • 1/3 cup ground walnuts or bread crumbs transfer to a wire rack and let cool. Wrap and store at room temperature for up to 2 days or in • ¼ cup unsweetened cocoa powder the freezer for up to 2 months. • 2 tablespoons butter or margarine, melted • 2 tablespoons water or milk Cinnamon filling • 1 teaspoon vanilla extract 1. In a medium bowl, combine the sugar and cinnamon. 2. Stir in the butter and honey to make a smooth paste.

Chocolate filling 1. Combine all of the ingredients. If the mixture is too thin, stir in a little more walnuts or bread crumbs. If too thick, stir in a little more water.