Preheat oven to 325 F Cut a sheet of parchment paper to fit the bottom and up the sides of a 5½- by I 0½-inch loaf pan, or spray heavily with nonstick cooking spray. The parchment paper will enable you to remove the babka from the pan and transfer it to a serving tray; without it, you may need to serve it from the loaf pan.
Open the packaging of the challah-roll dough. Allow the challah rolls to stand ell room temperature for 1 0-1 5 minutes, until the rolls are soft enough to un-knot.
In a medium bowl, mix the cocoa powder, sugar, flour, and vanilla. Stir to combine.
Break each strand of challah dough into 5-6 pieces. Roll each piece into a bc1II between your palms. Drop the balls a few at a time into the cocoa mixture. Dip into the melted butter or margarine, shake off excess, and then drop back into the cocoa mixture. Drop into the prepared pan.
Pour the remaining cocoa mixture into the remaining butter or margarine and U( • your fingers to pinch it into coarse crumbs. Sprinkle over the top of the babka.
Cover the pan with a kitchen towel.
Ingredients:
- 1 (14-ounce) box frozen challahroll dough, such as Kineret brand Chall-Ettes
- 3 tablespoon good-quality Dutch process cocoa powder, such as Droste brand
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon pure vanilla extract
- 5 tablespoons unsalted butter or margarine, melted
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Recipe by Susie Fishbein