Dough:
2 1/8 c ap flour plus more for dusting
1/4 c granulated sugar
1 tsp instant yeast
Grated zest of 1/4 of an orange (optional)
1 1/2 eggs (I mixed an egg and then poured 1/2 of it into the bowl)
1/4 c cold water and up to 1-2 tbs extra as needed
1/2 tsp salt
1/3 c dairy free butter
vegetable oil for greasing
Filling:
1/2 c dairy free chocolate chips (I used enjoy life)
1/4 c dairy free butter
1/4 c powdered sugar
1/8 c cocoa powder
Syrup:
1/4 c water
4 tsp granulated sugar
Make the dough: combine the flour, sugar, yeast, and zest if using in the bowl of a stand mixer fitted with the dough hook. Add eggs and 1/4 c water, mixing until dough comes together. This might take a bit of time. It will be a bit dry but if it isn't coming together at all, you can add 1-2 tbs of water a little at a time until dough forms a mass. (I need both tbs of extra water). After it's come together, add the butter and salt until it's all combined together and smooth. Make sure to scrape down the bowl to incorporate all ingredients. Dough should pull away from the sides of the bowl into a ball. If it doesn't you can add slightly more flour - like a tablespoon more.
Coat a large glass bowl with the vegetable oil lightly. Place the dough inside the bowl and cover with plastic wrap. Place in the fridge overnight. It's not going to tremendously double so don't worry if it doesn't look so much bigger.
Make the filling: melt dairy free butter and chocolate chips together stirring constantly until combined. Avoid scorching. Once combined add in powdered sugar and cocoa powder, stirring until mixed in totally. Will be a loose pasty texture.
Assemble loaf: coat loaf pan with dairy free shortening, then line with parchment. Roll out dough onto a well floured surface. Roll to an approximate rectangle approx 10" long and as long as you can. Dough will be thin - that's okay but not so thin that it rips/tears.
Spread the mixture on your rolled dough, leaving a 1/2" border around the edges. Brush the edge farthest away from you with water. Roll the dough into a log long ways starting close to you and working your way to the farthest edge, where the water will "seal" it. Pinch the ends if needed. Using a sharp knife slice the dough long way in half. Be careful not to squeeze or squish the dough.
Take each half and turn the cut side up to the sky. Carefully pinch the two pieces together at the top and wrap around each other in a twist. Pinch the bottom. Carefully lift and transfer into your prepared loaf pan, twisting into an "S" shape. If you cut off the edges that you punched shut, you can add them to the holes in the "S".
Cover the pan with a damp kitchen towel and let sit for about 90 minutes at room temperature.
Bake the loaf: heat oven to 375 degrees F. Remove towel, and place loaf in oven. Bake for approx 30-35 minutes. Start checking at 20 - you want it brown and golden but not to burn. If it does, you can cover with tin foil. Insert a skewer to see if loaf is done, it should come out clean (maybe with some chocolate smears which is okay).
While it is baking, make the syrup: bring sugar and water to a simmer until all sugar is dissolved. Remove from the heat and set aside to cool somewhat. As soon as the babka comes out of the oven, brush it with the syrup. It will seem like a lot, and pretty wet, but don't worry it dries as it sinks in. Let cool for about 30 minutes in the pan. Then remove and serve.
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