High Sky Whole Wheat Cinnamon Cocoa Babka with Sweet Glaze
A towering whole wheat babka that rises impressively high in the pan, featuring layers of cinnamon, brown sugar, and cocoa powder swirled through tender yeast dough. The use of soy milk and optional dairy-free toppings makes this traditional Eastern European sweet bread accessible to those avoiding dairy. Perfect for weekend brunch, special occasions, or when you want to impress with a bakery-style treat. The combination of whole wheat pastry flour and dough conditioner creates a surprisingly light texture despite the heartier flour, while the double rise ensures maximum height and fluffy crumb.
Ingredients
- 1 teaspoon sugar
- ½ cup warm water
- 2 ¼ teaspoons dry yeast
- 1 cup soy milk
- 3 cups whole wheat pastry flour
- ½ cup cane sugar
- ½ tablespoon dough conditioner(optional)omitskipconvenience
slightly denser
- ½ teaspoon salt
- 2 eggs
- 3 teaspoons oil
- 1 ½ teaspoons cinnamon
- 7 tablespoons brown sugar
- 1 ½ tablespoons cocoa powder
- ½ tablespoon confectioners sugar
- 1 tablespoons soy milk or nondairy topping, for glaze
- sliced almonds(optional)
Instructions
- 1
Dissolve 1 teaspoon sugar in warm water, add yeast and let stand until foamy about 8-10 minutes
- 2
Heat soy milk until hot
- 3
Place flour, cane sugar, dough conditioner and salt in food processor with steel blade
- 4
Add eggs, yeast mixture, hot soy milk and oil through feed tube while processor runs for 1-2 minutes
- 5
Spray bundt or tube pan with oil spray
- 6
Spread half the batter in prepared pan
- 7
Combine cinnamon, brown sugar and cocoa powder
- 8
Sprinkle half the cinnamon mixture over batter
- 9
Drop remaining batter by spoonfuls to cover cinnamon mixture
- 10
Sprinkle with remaining cinnamon mixture
- 11
Add sliced almonds if using
- 12
Cover with towel and let rise until doubled, about 2 hours
- 13
Preheat oven to 350 degrees Fahrenheit
- 14
Bake for 45 minutes or until top is golden
- 15
Cool in pan for 15-20 minutes then remove to cool completely
- 16
Mix confectioners sugar with soy milk or nondairy topping to make thick glaze
- 17
Drizzle glaze over cooled babka
Tips
Do not allow babka to over-rise or the top will sink during baking and create too many holes in the texture
The batter will be very sticky and runny - this is normal and helps create the light, high rise
Adjust glaze consistency by adding more sugar to thicken or more liquid to thin
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead - store covered and glaze just before serving
Slice with serrated knife and serve at room temperature
Common Mistakes
Do not over-rise the dough to avoid sinking and holey texture
Do not skip heating the soy milk as it helps activate the yeast
Do not open oven door during first 30 minutes of baking to prevent collapse
Substitutions
slightly denser
FAQ
Can I make this without a food processor?
Yes, use a stand mixer with dough hook attachment or mix by hand, though the food processor gives the best texture for this sticky batter.
What if I don't have dough conditioner?
The babka will still work but may be slightly denser. You can substitute with 1 tablespoon vital wheat gluten for better rise.
How long will this keep fresh?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freeze slices for up to 3 months.