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Cocoa Babka

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.029
Energy (kCal)1662.41
Carbohydrates (g)120.3182
Total fats (g)131.3788
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine yeast, water and sugar in a bowl and let stand 10 minutes or so until yeast is bubbly. Beat in the flour, oil, milk and salt until smooth. Knead in a bit more flour to form a soft, slightly sticky elastic dough. | 2. Divide dough into two portions and roll into an 8x12 rectangle rectangle. Brush each with 2 tablespoons vegetable oil. | 3. For the filling, combine cocoa, sugar and cinnamon in a bowl. Sprinkle over the dough, leaving a small border. Roll up, jellyroll style, from the long side. Transfer to two greased 9-inch loaf pans. | 4. For the topping, combine butter, flour and sugar in a food processor or with a pastry blender. Sprinkle over the loaves. Let rise 30 minutes. Bake at 350 degrees for 35 to 40 minutes. The babka freeze well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 2 envelopes - - - -
    water 1/3 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    flour 5 1/2 - 6 cups 0.0 0.0 0.0 0.0
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    vegetable oil 1/4 cup 939.58 0.0 0.0 109.0
    milk 1 cup 148.84 11.6632 7.686 7.9788
    salt 1/2 teaspoon - - - -
    baking cocoa 1/2 cup - - - -
    sugar 1 cup 402.99 100.79799999999999 0.0 0.0
    cinnamon 1 pinch - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    flour 1/2 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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