Chocolate Babka #Recipe by @LibbyKlein #Christmas #Hanukkah #holiday

Libby Klein "Back away from the babka!" I've been obsessed with Chocolate Babka since The Seinfeld Dinner Party episode declared cinnamon the lesser babka. I personally would agree since I'm not a huge cinnamon fan - sorry Jerry. Cinnamon has it's place in some of my favorite things like pumpkin and apple desserts, but that's kind of where it's reign ends. I'm a big fan of variety and there are a lot of other flavors. This one has a lovely rich chocolate taste and because it's bread you don't feel guilty eating it any time of the day.

Babka is a sweet bread made from an enriched dough. I got this gluten-free recipe and adapted it from The Loopy Whisk gluten free blog. If you don't need to be gluten-free, Paul Hollywood makes a good one. You can get his recipe here. This is a big holiday item and makes a great hostess gift for a dinner party. (See what I did there.)

Gluten-Free Chocolate Babka

Yield 1 Loaf

Ingredients

Chocolate filling:

100 g (3½ oz) dark chocolate (60-70% cocoa solids), chopped
55 g (½ stick) unsalted butter
50 g (¼ cup) caster/superfine or granulated sugar
¼ tsp salt
25 g (¼ cup) Dutch processed cocoa powder

Gluten free enriched dough:

15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)
255 g (1 cup + 1 tbsp) lukewarm water
160 g (1⅓ cups + 1 tbsp) tapioca starch
100 g (¾ cup) millet flour, plus extra for flouring the surface
60 g (⅓ cup + 2 tbsp) sorghum flour
40 g (3 tbsp) granulated sugar
6 g (2 tsp) instant yeast
6 g (1½ tsp) baking powder
5 g (2 tsp) xanthan gum
5 g (1 tsp) salt
1 large egg, room temperature
1 egg yolk, room temperature
35 g (2½ tbsp) sunflower oil, or other neutral-tasting oil of choice

Egg wash:
1 large egg, whisked

Simple sugar syrup:
50 g (¼ cup) granulated sugar
45 g (3 tbsp) water

Instructions

Making the dough:

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form. Add the egg, egg yolk and oil to the psyllium gel and mix well to combine.

In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.

Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.

With your stand mixer (or by hand) knead the dough until smooth and all the ingredients are evenly incorporated and the dough is sticky and elastic.

Place in an oil lined bowl and cover with clingfilm and let it rest in the refrigerator overnight.

The next day:

Chocolate filling:

In a saucepan, combine the chopped chocolate, butter, sugar and salt. Melt everything over medium heat until smooth and glossy. 

Remove from the heat and stir in the cocoa powder. Mix well until smooth. Allow the chocolate filling to cool to room temperature. It will thicken slightly and reach a nicely spreadable consistency.

Shaping the babka:

Line a 9x5-inch (23x13cm) loaf tin with parchment/baking paper and set aside until needed.

Turn out the dough onto a lightly floured surface and shape it into a ball, then roll it out into a large 12×18-inch (30x45cm) rectangle. Dollop on the chocolate filling and, using a small spatula, spread it out into an even layer all the way to the edges. Roll up the dough into a 12-inch (30cm) long skinny log and arrange it so that the seam faces down.

Use a lightly oiled, sharp serrated knife to cut the log lengthwise in half starting almost at the top but going all the way to the bottom.

Turn the two halves so that the cut sides face upwards showing all the chocolate layers, and then loosely twist the two strands around each other. You want the finished twist to fit gently inside your lined loaf tin. Carefully transfer the babka. You might need to gently squish the ends of the braid towards the center, to make the babka fit.

Lightly cover the loaf tin with a sheet of plastic wrap/cling film (to prevent it from drying out) and proof in a warm spot until doubled in size, about 1 to 2 hours. If it takes longer – it takes longer. Just be patient. You really want it to proof well before baking or it with be tight and tough. I like to put it in a cold oven with a pan of boiling water on the rack underneath it.


Baking the babka:

Adjust the oven rack to the lower middle position and preheat the oven to 325ºF (162ºC).

Once the babka has doubled in size, brush it gently with the egg wash.

Bake at 325ºF (162ºC) for 75-90 minutes until the babka reaches and internal temperature between 180ºF (82ºC) and 190ºF (87ºC)and it’s a deep golden brown on top. If it starts browning too much or too quickly, you can cover it with a sheet of foil, shiny side up, and continue baking until done.


Simple sugar syrup:

While the babka is baking, prepare the sugar syrup. In a small saucepan or a microwave-safe bowl, combine the sugar and water. Heat them either on the stovetop or in the microwave until the mixture only just comes to a boil and the sugar has fully dissolved. Set aside and allow to cool completely.

Immediately out of the oven, while your babka is still hot, brush it generously with the sugar syrup – the more syrup you use, the sweeter the crust.

Allow the babka to cool in the loaf tin for about 10 minutes, then remove it out of the tin onto a wire rack. Enjoy warm or cooled completely to room temperature.

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Libby Klein writes ridiculously funny murder mysteries from her Northern Virginia office with a very naughty calico Persian named Miss Eliza Doolittle, and a sweet black Lab named Vader. She can name that tune for 70s and 80s rock in the first few notes, and she's translated her love of classic rock into her Layla Virtue Mysteries. Libby was diagnosed with an autoimmune disease that prevents her from eating gluten without exploding. Because bread is one of her love languages, she includes the recipes for gluten free goodies in her Cape May based Poppy McAllister series. Most of her hobbies revolve around travel, and eating, and eating while traveling. She insists she can find her way to any coffee shop anywhere in the world, even while blindfolded. Follow all of her nonsense on her website www.LibbyKleinBooks.com/Newsletter/