| Prep: 2 hours | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 682 | 36g | 20g | 80g |
| sugars | fibre | protein | salt |
| 45g | 6g | 10g | 1.2g |
About Gluten-Free Babka
Embrace the spirit of baking with this mouthwatering Gluten-Free Babka, one of the most luscious and velvety treats to come out of traditional Jewish baking. With a rich, chocolaty swirl woven into a soft, densely packed bread, this gluten-free version of the classic Eastern European pastry offers the same delightful experience with a health-conscious twist.
All about the Babka
Beloved for its rich taste and unique spiral-design, this bread is widely associated with Jewish cuisine, where it enjoys a high-status and popularity. Its history can be traced back to the mid-19th century Eastern Europe; however, our variation of babka ditches gluten to appeal to the dietary restrictions of our beloved readers without losing its iconic flavors and textures.
A Taste to Remember
This bread can satisfy even the most discerning palate. Its moist interior is woven with a flavorful filling of semi-sweet chocolate, while a light sweetness prettifies the whole, offering a soft flavor that does not overpower, but rather, impeccably complements the chocolate marbling.
Moreover, the bread is topped with syrup, which penetrates the dough, bestowing an additional layer of moistness and richness that leaves you longing for the next bite, making this bread the perfect companion for your mid-day tea or a weekend brunch. Trust us, this moist, sweet delight will surely be a hit wherever it is served.
Resembling and Complementing Other Culinary Delights
Gluten-Free Babka makes an excellent company to dishes similar to other sweet breads like cinnamon rolls, Danish pastries, or coffee cakes. It is best served warm and pairs beautifully with Orange-Pistachio sorbet or a glass of Elderflower Prosecco, for those keen on adding an alcohol-infused zing to their dining experience. Also, a simple cream cheese frosting on top or a cup of hot chocolate on the side can transform every bite into an unforgettable moment.
Grab your apron, measuring cups and let’s innovate within our traditions with this Gluten-Free Babka. Happy baking!
What You’ll Need
- 1 cup warm milk (dairy-free if needed)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup granulated sugar
- 3 1/2 cups gluten-free bread flour
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- 1 tsp salt
- 2 large eggs
- 1/2 cup unsalted butter, softened (or dairy-free alternative)
- 1 tbsp pure vanilla extract
- 1 cup semi-sweet chocolate chips (ensure they’re gluten free)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted (or dairy-free alternative)
- For the syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
Method
Step One
Combine the warm milk, yeast, and 1/2 cup sugar in a bowl. Allow this mixture to sit for around 10 minutes, or until it’s frothy.
Step Two
In another large bowl, mix together the gluten-free bread flour, xanthan gum (if you’re using it), and 1 tsp of salt.
Step Three
In a separate bowl, whisk together the eggs, 1/2 cup softened butter, and vanilla extract. Then, pour this mixture, along with the yeast mixture from step one, into the dry ingredients. Beat everything together until you have a smooth dough – this should take around 5 minutes with a mixer on medium speed.
Step Four
Cover the dough and leave it to rise in a warm place for about 1 hour, until it approximately doubles in size.
Step Five
While the dough is rising, mix together the chocolate chips, 1/2 cup sugar, cocoa powder, cinnamon, 1/4 teaspoon salt, and the melted butter in a bowl.
Step Six
Once the dough has risen, roll it out on a lightly floured surface into a large rectangle. Spread the chocolate mixture from step five across the dough, leaving a small border around all edges.
Step Seven
Gently roll up the dough into a tight log, starting at one of the shorter ends. Cut the log in half lengthwise, leaving one end intact. Twist the two halves together, then place the babka into a greased loaf pan.
Step Eight
Let the babka rise for another half hour in the loaf pan while you preheat your oven to 375°F (190°C).
Step Nine
Bake the babka in the preheated oven for around 40-45 minutes, until it’s golden brown.
Step Ten
While the babka is baking, prepare the syrup by simply combining the water and 1/2 cup of sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then remove the saucepan from the heat.
Step Eleven
Once the babka is done, remove it from the oven and immediately drizzle the syrup over it. Let the babka cool before slicing and serving. Enjoy your gluten-free babka with a cup of coffee or tea!
