Chocolate babka from Zahav: A World of Israeli Cooking (page 348) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turkish coffee ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 13, 2016

    Very unusual recipe for chocolate babka, but the end result was very good. The babka was rich with a very soft crumb, nut then why wouldn't it, between the dough and the filling, there was a stick and a half of butter in there. It uses 2 tbs of yeast for 2 1/4 c of flour,but it does not taste yeasty. The dough was too wet, I had to add 6 more tbs of flour for it to come together. After the first rise, you rolled it out, filled and rolled it, then it went in the freezer for 3 hrs. You then sliced the roll and resembled back into loaf pan, let rise again and baked.

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