Here is a fabulous recipe from Debbie Reid — it has a lot of ingredients and looks yummy.
(This recipe is for making two Babka’s but can be halved which is what I do. The Babkas can also be made in two 10 by 22cm loaf tins if a Kugelhopf tin is not available.
Ingredients
200ml of lukewarm milk
1/3 cup of caster sugar
3 teaspoons of dried yeast
4 cups of plain flour
200g butter chopped and softened
4 egg yolks at room temperature
2 eggs at room temperature
1/2 teaspoon salt
2 teaspoons vallina extract
Filling
½ cup firmly packed brown sugar
¼ cup cocoa powder
1 teaspoon ground cinnamon
75g butter softened
100g dark chocolate
Icing
2 ¼ cups icing sugar
30g butter
Dash of vanilla essence
Instructions
In a small bowl combine the milk and a large pinch of the sugar. Sprinkle over the yeast and let rest for 5 to 10mins or until yeast starts to foam.
Put the yeast mixture, remaining sugar, egg yolks ,eggs and vanilla in a large bowl and using an electric mixer beat on a low speed till combined.
Gradually add 3 cups of the flour and the salt and beat until smooth.
Add the butter a little at a time, alternating with the remaining flour and beat until soft dough forms.
Turn out on a lightly floured surface and knead for a few minutes or until smooth and elastic.
Return to the bowl and cover with glad wrap and set aside in a warm area for about 50minutess or until doubled in size.
Knock back the dough then turn out on a lightly floured surface and divide in half (if making 2).
To make the filling combine all the ingredients in a bowl.
Working with one portion of dough at a time use a rolling pin to roll out on a lightly floured surface to a rectangle of 25cm to 40cm.
Scatter over half the filling leaving 2.5cm border. With the long side facing you roll up firmly like a Swiss roll.
Place the log(s) into the well greased and lightly floured kugelhopf tins or the loaf tins you are using.
Place the logs into the tins and pinch the ends together.
Press gently with you hands to even the surfaces.
Cover with a tea towel and set aside in a warm area for 40 to 50minutes or until the dough has risen to the tops of the tins.
Preheat oven to 180c and bake the Babkas for 35minutes (covering with foil if they become brown too fast) or until an inserted skewer comes out clean.
Set aside for 10mins then turn onto a wire rack to cool.
To make icing melt the butter first in a small microwave safe bowl then mix in the icing sugar and the Vanilla.
Drizzle over the Babkas and allow to set before serving.