Non dairy chocolate babka made the traditional way using a stand mixer. The dough takes time like bread, but the ooey gooey results are worth it.
Pareve Chocolate Babka
Servings
16 Servings
Ingredients
- 1 teaspoon granulated sugar
- 1 package dry yeast (about 2 1/4 tsp)
- 3/4 cup warm soy milk 105 to 110 degrees F
- 6 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg yolk lightly beaten
- 1 cups All purpose flour
- 1 cup bread flour
- 5 tablespoons margarine cut into pieces
- cooking spray
Filling
- 1/2 cup granulated sugar
- 3 tablespoons unsweetened cocoa
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate finely chopped
Streusel
- 2 tablespoons powdered sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon margarine softened
Instructions
- Dissolve 1 tsp. sugar and yeast in warm soy milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tbsp. sugar, vanilla, 1/4 tsp. salt, and egg yolk. Lightly spoon flours into dry measuring cups: level with a knife.
- Add 1 1/3 cups flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tbsp. margarine, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky).
- Knead until smooth and elastic (about 10 minutes); add remaining flour mixture as needed, 1 tbsp. at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 1 1/2 hours or until doubled in size.
- Punch dough down; cover and let dough rest 5 minutes. Line the bottom of a 9 x 5-inch loaf pan with parchment paper; coat sides of pan with cooking spray.
- To prepare filling, combine 1/2 cup sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl, set aside.
- Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4 inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam ends to seal.
- Holding dough by ends, twist dough 4 times as if wrining out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.
- Preheat oven to 350F.
- To prepare streusel, combine powdered sugar, 1 tbsp. all purpose flour, and 1 tbsp. softened butter, stirring with a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake at 350 for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped.
- Cool bread in pan 10 minutes on a wire rack: remove from pan. Cool completely on wire rack before slicing.
I used about 2 pounds of my challah dough for this babka and used the filling and streusel recipes as above. It was a huge hit! One of the guests said it was the best dessert he had ever had, ever! Thanks for the recipe!
Perhaps it’s written awkwardly. It calls for 1 and 2/3 cup regular flour, and 1 and 1/4 cup bread flour. I’m sorry, but I’m at work and I don’t have the recipe in front of me. Does this help?
I tried to make this today, but I’m very confused about the flour quantities. This recipe needs editing or proof reading, as well as some formatting for better readability.
Ingredients call for roughly 3 cups of flour. In step 2 you use 1 1/3 cups. In step 3 you add another 1/3. What’s going on with the remaining 1 1/3 cups?
Thanks, I updated it, there was an error and formatting was a problem. You should only need about 2 cups flour total.
Flour portions look incorrect, could you please explain? Of course now that I’ve started this I’ve noticed this!
First of all, I have made this pareve with Earth Balance and dairy with butter. Both are delish. As for the chocolate, do not melt it. It will melt when it’s baked.
Are you supposed to melt the 4 oz. semisweet choc before adding it to the filling mixture?
Oh, thanks that was a mistake, Maxine used margarine.
It’s not pareve if it has butter!
I can’t wait to try this – it sounds pretty good.