DAIRY-FREE CHOCOLATE BABKA
An original recipe by Jessie Sheehan
Category: Cakes and Tarts
2 cups (290g), plus 1 to 3 Tbsp (as needed) all-purpose flour
1/4 cup (50g) granulated sugar
1 1/2 tsp instant yeast
1/2 tsp kosher salt
2 ea large eggs, room temperature
1/3 cup (80ml) water, room temperature
1/3 cup (80ml) vegetable oil
1/3 cup (40g) Cocoa Powder
1/4 cup (50g) light brown sugar
3 Tbsp vegetable oil
1/2 tsp cinnamon
1 cup (155g) Equatoriale Dark 55%
2 Tbsp coconut oil or other non-dairy butter
- Grease a 9x5-inch loaf pan with oil-based cooking spray or oil. Line the bottom of the pan and two short sides with a long piece of parchment paper, making sure the paper sticks out past the pan at the two ends.
- Place the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Turn the mixer to medium-low speed and add the eggs, water and oil. Continue to beat a. minute more until a shaggy dough forms.
- Remove the paddle and attach the dough hook. Mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, 5 to 7 minutes, adding a bit more flour if the dough seems too sticky.
- Grease a medium bowl with an oil-based cooking spray or oil. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place until almost doubled in size, 1 to 1 1/2 hours.
- Combine all of the filling ingredients in a small bowl and stir with a fork until combined and smooth.
- To make the glaze, melt the chocolate and oil in a small microwave safe bowl and microwave on high in 30 second bursts, stirring after each, until melted and smooth.
Assembly and Finishing:
- On an un-floured work surface (there is no need to dust your work surface with flour as the dough is not sticky) roll the dough into a 12x14-inch rectangle, with the longest side closest to you).
- With a small offset spatula or butter knife, spread the filling over the dough leaving a 1/2-inch border. Moisten the farthest long edge of the rectangle with water and starting with the long side of the dough nearest you, roll the dough up into a tight log. Freeze for 20 to 30 minutes.
- With a paring knife, slice the log in half the long way, and with the cut sides facing up, twist the two long pieces together. As you twist, try to keep the cut sides visible. Place the twisted dough, cut side up, in the prepared pan and cover loosely with plastic wrap. Allow to rest at room temperature for about 90 minutes, until it almost doubles in size.
- Preheat the oven to 350°F and bake the loaf for about 30 minutes, until golden brown and set. Let cool in the pan about 5 minutes before lifting the bread out by the two short ends of the parchment paper and placing it onto a cooling rack set on a baking sheet.
- Let the glaze sit at room temp until thickened, about 10 to 20 minutes and then evenly spread over the entire loaf.
- Let the glaze set briefly, about 10 minutes, before slicing and serving.
- The babka will last 3 days on the counter wrapped in plastic wrap but is best the day it is made.
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