Gluten-Free Chocolate Babka
Indulge in the rich, decadent flavors of Gluten-Free Chocolate Babka, a heavenly twist on the classic Jewish bread that's perfect for gluten-free diets. This recipe features a tender, buttery dough made with gluten-free all-purpose flour, eggs, and vanilla extract, carefully braided with layers of velvety dark chocolate, cocoa powder, and a touch of cinnamon for a spiced sweetness. The result is an irresistible combination of soft, fluffy bread and gooey chocolate filling. This gluten-free babka is easier to prepare than you'd think, with step-by-step instructions that guide you through kneading, rolling, and shaping the dough into intricate twists. Perfect for brunches, holidays, or dessert, this loaf of chocolatey bliss is sure to impress your guests and satisfy your sweet tooth. Bake one today and experience the magic of a gluten-free bread that’s just as indulgent as its traditional counterpart!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 120 milliliters Whole milk
- 60 grams Unsalted butter, melted
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla extract
- 150 grams Dark chocolate, chopped
- 2 tablespoons Cocoa powder
- 50 grams Brown sugar
- 1 teaspoon Cinnamon powder
- 60 grams Unsalted butter, softened
Instructions
In a large bowl, combine the gluten-free flour, instant yeast, granulated sugar, and salt.
In another bowl, whisk together warm milk, melted butter, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing well to form a dough.
Knead the dough gently on a floured surface until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
While the dough is rising, prepare the filling by melting the dark chocolate in a double boiler or microwave until smooth.
Stir in cocoa powder, brown sugar, cinnamon, and softened butter with the melted chocolate to form a spreadable paste.
Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle, about 10x12 inches.
Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Roll up the dough tightly from the longer side to form a log.
Cut the log in half lengthwise, exposing the inner layers, and twist the two halves together.
Place the twisted dough into a greased loaf pan (9x5 inches), cover, and let rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the babka for 40 to 45 minutes, or until golden brown and cooked through.
Allow to cool slightly in the pan before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
3433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 472.9 g | 172% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 143.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 432 mg | 33% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
