by Adina Frid
This is a relatively complex recipe, with several stages, but fun to make,
and really delicious to eat!
YIELDS: 3 loaves
- 1 cup lukewarm water
- 1 Tbsp. dry yeast
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 3/4 cup oil
- 2 eggs
- 5 cups flour
- 1 tsp. salt
- 1 1/4 cups confectioners sugar
- 1 1/4 cups white sugar
- 1 1/4 cups cocoa powder
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 1/3 cup oil
- 6 Tbsp. hot water
In a large mixing bowl, combine yeast, water, and sugar. Leave to bubble for 8-10 minutes.
Add eggs and oil to the bowl. Mix.
Add flour and salt to the mixture. Mix well.
Knead the dough for 5 minutes, until soft and not sticky. Add more flour if needed.
Leave the dough to rise for 1 hour.
In the meantime, prepare the chocolate filling:
Mix together the sugars, cocoa, vanilla, salt and oil.
Add hot water, 1 Tbsp. at a time, mixing to create a pourable but thick consistency.
When risen, divide the dough into 3 pieces.
Roll out one piece of dough into a large rectangle, roughly 1/4 inch thick.
Spread 1/3 of the filling all over the dough.
Roll the dough into a long log shape.
Fold the log in half. Twist the 2 halves together.
Place in loaf tin (English cake).
Optional: Brush the tops of the cakes with egg before baking.
Bake at 350°F / 180°C for 40 minutes.
Alternative cinnamon filling:
Mix 3/4 cup sugar with 3 Tbsp. cinnamon.
Pour or spray oil on each piece of rolled out dough, spreading it across the whole rectangle.
Generously sprinkle the cinnamon/sugar mixture on the whole rectangle.
Roll and twist as described above.