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Cinnamon Cocoa Babka
cook:
20 h 0 min
0.0
(1)
Growing up, we always had a cake—specifically, babka—to kick off the weekend. There's something special about having a cake to comfort family and guests on weekends. Cake is perfect for breakfast with your morning coffee, an afternoon snack with tea, dessert after a meal, or simply a late-night treat. Either way, having cake at home is always a delight. Now, I particularly love babka because the dough can be prepared the night before. While cooking dinner for the family, you can roll out, stuff, shape, and proof the babka dough so it's ready right after dinner. The syrup we add atop the babka as soon as it comes out of the oven adds subtle sweet notes of rose water and helps preserve the cake's moisture, extending its shelf life. The filling here is my go-to for Rogalach—just a hint of cinnamon. The combination of cinnamon and cocoa is so underrated; you've got to give it a try!
1 babkas
US
original
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Ingredients
For the dough
500 gr all purpose flour
220 gr milk
100 gr butter, softened
50 gr sugar
10 gr salt
5 gr dry yeast
2 pasture raised eggs
For the filling
150 gr brown sugar
150 gr butter, softened
28 gr high quality cocoa
5 gr cinnamon powder
For the syrup
100 gr water
100 gr sugar
½ tsp rose water
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