Description

This is a project bake that is well worth the effort. This recipe is divided into four key components: the rich chocolate filling, the soft enriched dough, a simple egg wash, and a sugar syrup for a glossy finish. While the total time is a few hours, much of that is hands-off proofing and baking time.

Ingredients

For the Chocolate Filling

$100 g$ ( $3 1/2$ oz) Good Quality Dark Chocolate (60-70%), chopped
$55 g$ ( $1/2$ stick) Unsalted Butter
$50 g$ ( $1/4$ cup) Caster or Granulated Sugar
$1/4$ tsp Salt
$25 g$ ( $1/4$ cup) Dutch Processed Cocoa Powder

For the Gluten-Free Enriched Dough

$15 g$ ( $3$ tbsp) Whole Psyllium Husk
$255 g$ ( $1$ cup + $1$ tbsp) Lukewarm Water
$160 g$ ( $1 1/3$ cups + $1$ tbsp) Tapioca Starch
$100 g$ ( $3/4$ cup) Millet Flour, plus extra for dusting
$60 g$ ( $1/3$ cup + $2$ tbsp) Sorghum Flour
$40 g$ ( $3$ tbsp) Caster or Granulated Sugar
$6 g$ ( $2$ tsp) Instant Yeast
$6 g$ ( $1 1/2$ tsp) Baking Powder
$5 g$ ( $2$ tsp) Xanthan Gum
$5 g$ ( $1$ tsp) Salt
$1$ Large Egg, at room temperature
$1$ Large Egg Yolk, at room temperature
$35 g$ ( $2 1/2$ tbsp) Sunflower or other Neutral Oil

For the Egg Wash

$1$ Large Egg, whisked

For the Simple Sugar Syrup

$50 g$ ( $1/4$ cup) Caster or Granulated Sugar
$45 g$ ( $3$ tbsp) Water

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Instructions

Prepare the Chocolate Filling: In a saucepan over low heat, combine the chopped chocolate, butter, sugar, and salt. Heat gently, stirring, until melted and smooth. Remove from heat and stir in the cocoa powder until no lumps remain. Set aside to cool to a spreadable consistency.
Make the Gluten-Free Dough: In a small bowl, mix the psyllium husk and lukewarm water to form a gel. In the bowl of a stand mixer, whisk together all dry dough ingredients (flours, starches, sugar, yeast, baking powder, xanthan gum, salt). In the psyllium gel bowl, add the egg, egg yolk, and oil; mix well. Pour the wet mixture into the dry ingredients. Using a dough hook, knead until smooth, then continue kneading for another 4-5 minutes. The dough will be sticky.
Shape the Babka: Line a 9×5-inch loaf tin with parchment paper. Turn the dough onto a lightly floured surface and roll into a 12×18-inch rectangle. Spread the cooled chocolate filling evenly to the edges. From a long edge, roll the dough up tightly into a log. Using a sharp, lightly oiled serrated knife, slice the log in half lengthwise. With the cut sides facing up, twist the two strands around each other. Carefully transfer the braided loaf into your prepared tin.
Proof the Babka: Lightly cover the loaf tin with plastic wrap and let it proof in a warm spot for 1 hour and 15-30 minutes, or until doubled in size.
Bake the Babka: Adjust your oven rack to the lower-middle position and preheat to $350º F$ ( $180º C$ ). Brush the top of the proofed babka with the egg wash. Bake for 55-60 minutes. If it browns too quickly, cover it loosely with foil.
Finish with Syrup: While the babka bakes, prepare the sugar syrup by heating the sugar and water in a small saucepan until the sugar has completely dissolved. As soon as the babka comes out of the oven, immediately brush the hot syrup all over the top of the hot loaf. Let it cool in the tin for 15-20 minutes before transferring to a wire rack to cool completely.

Notes

Sticky Dough is Good: The gluten-free dough is meant to be sticky. Resist the urge to add excess flour, as this will result in a dry babka.
Perfect Proofing: If your kitchen is cold, create a perfect proofing box by placing the babka in a turned-off oven with a cup of boiling water next to it.
Clean Slices: For the cleanest cut when shaping the babka, use a long, sharp, and lightly oiled serrated knife.

Prep Time: 45 minutes
Cook Time: 60 minutes
Category: Dessert, Bread, Gluten-Free, Breakfast
Method: Baking
Cuisine: Eastern European, Jewish

Nutrition

Serving Size: 1 slice
Calories: 275kcal
Sugar: 15g
Sodium: 240mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Carbohydrates: 38g
Fiber: 4g
Protein: 3g
Cholesterol: 40mg