6
Chocolate Babka
Recipe by
@healthbychels
@healthbychels
Medium
6.5 Hours
INGREDIENTS:
- 270g Plain Flour
- 1 x 7g Sachet Instant Yeast
- 0.25 tsp Salt
- 40g Caster Sugar
- 60ml Oat-milk
- 85g Crackd® The No-Egg-Egg®
- 60g Vegan Butter, softened
- 25g Icing Sugar
- 15g Cocoa Powder
- 65g Dark Chocolate
- 3 tsp Caster Sugar
- 60g Vegan Butter
- 65g Caster Sugar
- 40ml Water
METHOD:
- Preheat oven to 170C/150C Fan
- Mix together the flour, yeast, caster sugar and salt in a large bowl.
- Add in the Crackd® The No-Egg-Egg® and oat-milk. Using a standing mixer or a wooden spoon, mix until a dough forms.
- Cut the softened butter into cubes and add to the dough.
- Mix on medium for about 10 minutes until a smooth, elastic dough forms.
- Leave the dough in the bowl and cover with a tea towel. Allow to rest for about 4-5 hours.
- Prepare the filling by melting the chocolate and 60g vegan butter in the microwave. Mix until fully combined.
- Add in the icing sugar, cocoa powder and 3 tsp caster sugar. Stir rapidly until there are no lumps.
- Set in the fridge whilst you roll out the dough (but be careful it does not harden, you want it to be a thick paste texture). Roll the dough into a large, thin rectangle.
- Spread the paste evenly over the dough until it almost reaches the edges.
- Roll up along the long edge into a log. Turn the roll so that the seam is on the bottom. Use a knife to slice down the middle of the log.
- Twist the two strands upwards so that the chocolate layers are facing upwards.
- Wrap one strand over another continuously until the whole loaf is twisted in a braid.
- Place into a large loaf tin and cover with a tea towel. Rest for 1 hour.
- Bake for 30 mins. Just as it comes out of the oven, combine the remaining caster sugar and water in a bowl.
- Microwave for 30s increments until the sugar dissolves and a syrup forms. Brush this over the bread and let it cool.
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