Eggless Chocolate Babka
This eggless chocolate babka offers tender texture and deep chocolate flavor, making it a wonderful treat for sharing.
Equipment
- 9x5-inch loaf pan
Ingredients
For the Dough
- 2 3/4 cups All Purpose Flour
- 1/4 cup Sugar
- 2 1/4 tsp Instant Yeast (1 packet)
- 3/4 tsp Salt
- 3/4 cup Whole Milk, warm
- 3 tbsp Plain Yogurt
- 6 tbsp Unsalted Butter, softened
For the Filling
- 4 oz Dark Chocolate, chopped
- 6 tbsp Unsalted Butter
- 1/4 cup Cocoa Powder
- 1/3 cup Powdered Sugar
For the Syrup
- 1/4 cup Sugar
- 1/4 cup Water
Instructions
- In a large bowl, mix the flour, sugar, yeast, and salt. Add the warm milk and yogurt and mix into a rough dough for 2 minutes. Add the softened butter 1 tablespoon at a time while kneading, then keep kneading for 8-10 minutes total until the dough is smooth, elastic, and slightly tacky.
- Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled.
- Make the filling: melt the chocolate and butter together, whisk in the cocoa powder and powdered sugar, and cool for 10-15 minutes until thick and spreadable.
- Roll the dough into a 10x16 inch rectangle on a floured surface and spread the filling evenly, leaving a 1/2 inch border.
- Roll into a tight log from the long side, pinch the seam closed, and freeze for 15 minutes for cleaner cuts.
- Cut the chilled log in half lengthwise so the chocolate layers are exposed. With the cut sides facing up, twist the two halves around each other and tuck into a parchment lined 9x5 inch loaf pan.
- Cover and rise for 45-60 minutes until puffy. Preheat your oven to 350°F during the last 20 minutes.
- Bake for 40-45 minutes, tenting with foil around the 25 minute mark if the top browns too quickly.
- Simmer the sugar and water for 2 minutes, brush the syrup all over the hot babka, cool in the pan for 20 minutes, then move to a rack. Slice when just barely warm.
Nutrition
Serving: 1servingCalories: 514kcalCarbohydrates: 66gProtein: 7gFat: 24g
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