Nut-Free Babka Toast
Indulge in the decadence of Nut-Free Babka Toast, a delightful twist on the classic braided loaf that’s perfect for breakfast, brunch, or dessert. This recipe features a luxuriously soft and buttery dough swirled with layers of rich dark chocolate, cocoa, and a hint of cinnamon for an irresistibly aromatic filling. Unlike traditional babka, this version is nut-free, making it suitable for those with nut allergies. The preparation includes an easy-to-master braiding technique, resulting in a visually stunning loaf with beautifully marbled slices. After baking the babka to golden perfection, simply toast individual slices to enhance the crisp edges and intensify the chocolaty flavors. Serve warm for a cozy treat that pairs beautifully with your morning coffee or as an indulgent snack. Keywords: nut-free babka, babka recipe, chocolate babka, homemade sweet bread, toasted babka, nut-free desserts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams all-purpose flour
- 7 grams instant yeast
- 50 grams granulated sugar
- 5 grams salt
- 120 milliliters whole milk
- 60 grams unsalted butter
- 5 milliliters vanilla extract
- 1 large egg
- 1 large egg yolk
- 100 grams dark chocolate
- 30 grams cocoa powder
- 50 grams brown sugar
- 5 grams ground cinnamon
- 2 grams salt
- 30 milliliters heavy cream
Instructions
In a medium saucepan, heat the milk and butter over low heat until the butter is melted. Allow this mixture to cool to lukewarm.
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Pour in the lukewarm milk mixture along with the vanilla extract, egg, and egg yolk. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment on medium speed.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm area for about 1 to 1.5 hours or until doubled in size.
While the dough is rising, prepare the filling. Melt the dark chocolate in a bowl set over simmering water or in a microwave in short bursts. Add cocoa powder, brown sugar, ground cinnamon, salt, and heavy cream to the melted chocolate. Stir until smooth and set aside to cool slightly.
Once the dough has doubled in size, roll it out onto a lightly floured surface into a rectangle approximately 30cm x 40cm.
Spread the chocolate mixture evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from one long edge to the other, like a Swiss roll.
Using a sharp knife, slice the roll lengthwise down the middle to expose the layers of chocolate. Twist the two strands together, keeping the cut sides facing up.
Place the twisted dough into a greased loaf pan. Cover it loosely and let it rise for another 30 minutes.
Preheat the oven to 180°C (350°F).
Bake the babka for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Allow the babka to cool slightly in the pan before transferring it to a wire rack.
To serve, slice the babka and toast individual slices under a grill or in a toaster until lightly crisp. Enjoy warm.
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 419.8 g | 153% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 156.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 451 mg | 35% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 1948 mg | 41% | |
*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.
