So as you know, I love to bake my favorite desserts and make them low carb/sugar-free… well this time I took on a new challenge and switched it up a bit. I took my low carb version and turned it into a real sugary treat! Chocolate Babka has always been a family favorite, and even though the healthier version is a huge hit, I took on the project of making a ‘real’ one.
My Uncle had asked me to bake for him, and also for his father-in-law. He told me that his father-in-law loves babka, and if I could make a regular one, and a sugar-free one for my him and my aunt.
OK!
You know my style by now, I will give anything a try!
So first I made the low carb chocolate babka.
Easy.
As I was reading through a bunch of recipes for regular chocolate babka, I was overwhelmed! So many different techniques, some dough needs to chill for an hour, some overnight.. OY VEY!
I don’t know about you, but when I look for a new recipe, I look for the ease of it. If there are too many steps, or will take me a whole day to make, it will most likely be passed over.
Then, I found this yummy recipe!
It was a project for sure, but one that I will be doing again and again and again!
Chocolate Babka
Ingredients
Streusel Topping
- 1 and 2/3 cups confectioners’ sugar
- 1 and 1/3 cups all-purpose flour
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
Chocolate Babka
- 1 and 1/2 cups warm milk
- 2 packages active dry yeast
- 1 and 3/4 cups (plus a pinch) granulated sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 6 cups all-purpose flour (plus more for work surface)
- 1 and 3/4 cups (3 1/2 sticks) unsalted butter (cut into cubes), room temperature.
- 2 and 1/4 pounds chocolate of your choice (chopped finely)
- 2 and 1/2 tablespoons ground cinnamon
- 1 tablespoon almond milk
Instructions
Streusel Topping:
- In a large bowl, combine sugar, flour, and butter.
- Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
- Set aside.
Filling:
- Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine.
- Cut in remaining 1 1/2 sticks butter until well combined; set the filling aside.
Babka:
- Pour warm milk into a small bowl.
- Pour yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.
- In a separate bowl, mix together 3/4 cup sugar, 2 eggs, and egg yolks.
- Add egg mixture to yeast mixture, and mix until combined.
- Combine flour and salt in a bowl of electric mixture (use paddle attachment).
- Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds.
- Change to the dough hook.** optional**
- Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth. About 10 minutes.
- Take dough out onto a lightly floured surface, and knead until smooth.
- Grease a large bowl with butter or spray.
- Place dough in bowl, and turn to coat.
- Cover with plastic wrap.
- Set aside in a warm place to rise until doubled in bulk, about 1 hour.
- Line 3 loaf pans with parchment paper, or generously grease.
- Beat remaining egg with 1 tablespoon cream; set egg wash aside.
- Transfer dough to a clean surface and let rest for 5 minutes.
- Cut the dough into 3 equal pieces. (wrap other 2 pieces with plastic wrap while working with the remaining piece.)
- On a floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.
- Brush edges with reserved egg wash.
- Crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border.
- Roll dough up tightly. pinch ends together to seal and twist 5 or 6 times.
- Brush top of roll with egg wash.
- Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off.
- Fold right half of the roll over onto the coated left half. Fold ends under, and pinch to seal.
- Twist roll 2 turns, and fit into prepared pan. Repeat with the remaining 2 pieces of dough and remaining filling.
- Heat oven to 350 degrees. Brush the top of each loaf with egg wash.
- Crumble 1/3 of streusel topping over each loaf.
- Bake loaves for about 55 minutes or until golden (rotate halfway).
- Lower oven temperature to 325 degrees.
- Bake until babkas are deep golden, 15 to 20 minutes more.
- Remove from oven, and transfer to wire racks until cool. Remove from pans and serve.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**
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