Baking
Babka Twists
Yield: 12
Ingredients
Recipe
- 1 C Warm Almond Milk or Milk
- 4½ t Dry Yeast
- ⅓ C Sugar
- 4 T Margarine, softened
- 1 Egg
- 2½-4 C High Gluten Flour
- 1 t Salt
Filling
- Sugar
- Powdered Sugar
- Cocoa
- Oil
Instructions
- 1
Same dough as cinnamon buns: combine milk, yeast, sugar, sit 10 minutes.
- 2
Mix in margarine and egg, then flour and salt.
- 3
Knead till smooth and bouncy.
- 4
Rise 1 hour to double.
- 5
Filling: mix sugars and cocoa, add oil till thick spreadable paste.
- 6
Roll dough to ⅓" thick rectangle.
- 7
Spread filling end to end, fold in half, seal edges, roll again to ½" thick.
- 8
Cut into 12 strips.
- 9
For each: cut into 3 strands leaving top uncut, braid like standard braid, twist into rose shape.
- 10
6 per lined sheet.
- 11
Rise 30 minutes.
- 12
Bake on 350 for 18-22 minutes until golden.
- 13
Cool, sift powdered sugar.