Nut-Free Chocolate Babka
Indulge in the decadence of a Nut-Free Chocolate Babka, a rich and pillowy yeast bread laced with a luscious chocolate-cinnamon filling that melts in your mouth. Perfect for those with nut allergies, this recipe combines fluffy, homemade dough with a velvety filling made from dark chocolate, cocoa powder, and a hint of spice, ensuring every bite is a swirl of savory sweetness. From the golden, egg-washed crust to the intricate braided layers, this babka is as stunning as it is delicious. Whether you’re serving it for breakfast, brunch, or dessert, this irresistible, nut-free treat is bound to impress family and friends while catering to dietary needs. With simple ingredients and step-by-step guidance, you’ll be mastering this bakery-style classic in no time!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 10 grams Active dry yeast
- 5 grams Salt
- 240 milliliters Whole milk
- 120 grams Unsalted butter, softened
- 2 Large eggs, at room temperature
- 2 teaspoons Vanilla extract
- 200 grams Dark chocolate, chopped
- 20 grams Cocoa powder
- 100 grams Brown sugar
- 60 grams Unsalted butter, melted
- 1 teaspoon Cinnamon
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. Whisk to blend.
In a small saucepan, gently warm the milk until it's just lukewarm. Add the softened butter and stir until melted. Remove from heat and let cool slightly.
In a separate bowl, whisk together the eggs and vanilla extract.
Create a well in the center of the dry ingredients and add the milk mixture and egg mixture.
Mix with a wooden spoon until a shaggy dough forms.
Knead the dough on a lightly floured surface for about 8 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place until doubled in size, about 1.5 to 2 hours.
While the dough rises, prepare the filling by melting the dark chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals.
Stir in the cocoa powder, brown sugar, melted butter, and cinnamon until smooth. Set aside to cool.
Once the dough has risen, punch it down and transfer it to a lightly floured surface.
Roll the dough into a large rectangle, about 0.5 cm thick.
Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Starting from one of the long sides, roll the dough into a tight log.
Slice the log in half lengthwise to expose the filling, then twist the two halves together.
Transfer the twisted dough into a greased loaf pan.
Cover with a cloth and let rise for another 30 minutes.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Brush the top of the babka with the beaten egg for shine.
Bake for 40 to 45 minutes, or until the babka is golden brown and cooked through.
Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
5435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 142.0 g | 710% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 733.1 g | 267% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 260.8 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 739 mg | 57% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 2940 mg | 63% | |
*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.
