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Chocolate Babka

Recipe by
6.5 Hours


  • 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


  1. Preheat oven to 170C/150C Fan
  2. Mix together the flour, yeast, caster sugar and salt in a large bowl. 
  3. Add in the Crackd® The No-Egg-Egg® and oat-milk. Using a standing mixer or a wooden spoon, mix until a dough forms. 
  4. Cut the softened butter into cubes and add to the dough. 
  5. Mix on medium for about 10 minutes until a smooth, elastic dough forms. 
  6. Leave the dough in the bowl and cover with a tea towel. Allow to rest for about 4-5 hours. 
  7. Prepare the filling by melting the chocolate and 60g vegan butter in the microwave. Mix until fully combined. 
  8. Add in the icing sugar, cocoa powder and 3 tsp caster sugar. Stir rapidly until there are no lumps. 
  9. 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. 
  10. Spread the paste evenly over the dough until it almost reaches the edges.
  11. 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. 
  12. Twist the two strands upwards so that the chocolate layers are facing upwards. 
  13. Wrap one strand over another continuously until the whole loaf is twisted in a braid. 
  14. Place into a large loaf tin and cover with a tea towel. Rest for 1 hour. 
  15. Bake for 30 mins. Just as it comes out of the oven, combine the remaining caster sugar and water in a bowl. 
  16. 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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