Chocolate Bobka

Dough Ingredients - it is recommended to make two batches of dough

2¼ t (1 packet) Active Dry Yeast

2 T Sugar

⅛ t Salt

1 Large Egg, room temperature

½ t Orange Zest

⅛ t Vanilla

⅓ C Warm Water

2 T Margarine, softened and cut into pieces

1¾ C Flour

Filling - enough for two bobkas

1 C Cocoa

2/3 C White Sugar

1/2 C Vegetable Oil

1 t Cinnamon

1/3 C Chocolate Chips

Glaze Topping

1 Egg, beaten

1/4 C Water

1/4 C Sugar


In a bowl, add Sugar and Yeast. In a 2nd bowl, add egg, water, salt, vanilla and orange zest, gently mix. Add dry ingredients into a large ziploc bag and then add the 2nd bowl. Add margarine and mix well. Open bag and add flour, making sure to mix really well. Place bag in bowl of warm water and cover with towel. Let rise for one hour.

While dough is rising, make filling. Mix filling ingredients except chocolate chips in bowl.

In a large ziploc bag, bag and place it on the counter. Add the yeast, water, egg, orange zest, sugar, salt, vanilla and butter. Close the bag and squeeze to mix thoroughly.

After the hour, remove the dough from ziploc and place on a floured baking paper. Roll out the dough into a large rectangle using rolling pin for consistency. Spread chocolate filling on dough, avoiding about 1 inch on the edges. Sprinkle with chocolate chips. Roll the dough into a log, from the long edge. Cut the log in half and twist the two together.

Place twisted dough into a greased loaf pan, cover and allow to rise for one hour or until doubled in size in warm oven or proof setting.

Preheat the oven to 375℉.

Mix remain egg and brush onto the bobka. Bake for 40 minutes and remove from the oven.

In a small sauce pan, add remaining water and sugar and bring to a simmer. Once sugar is dissolved, brush the syrup on top of the babka. Allow to cool.

Modified from Jamie Geller's Chocolate Bobka in a Bag >