Gluten free Chocolate Babka

Babka is a delicious Jewish pastry that combines the best of cake and bread into one irresistible treat. With its rich, buttery layers swirled with indulgent chocolate filling, every bite offers a perfect balance of soft, fluffy dough and gooey sweetness. Whether enjoyed warm with a drizzle of sugar syrup or simply on its own. Babka is a showstopper that brings comfort and indulgence to any occasion. Plus, with endless flavour possibilities, there’s always a new twist to discover!

Ingredients

For the dough:

• 250ml whole milk (warm, around 40°C)
• 2 tsp caster sugar
• 2 ½ tsp (1 sachet) dried yeast
• 400g gluten-free plain flour (with xanthan gum)
• 50g caster sugar
• 1 tsp xanthan gum (if not included in the flour blend)
• ½ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 75g unsalted butter (softened)

For the chocolate filling:

• 100g dark chocolate (melted)
• 50g unsalted butter (melted)
• 30g cocoa powder
• 60g icing sugar
• ½ tsp cinnamon (optional)

For the sugar syrup:

• 75ml water
• 75g caster sugar

Method:

Activate the yeast:

1. In a small bowl, mix the warm milk with 2 tsp of caster sugar and the yeast.
2. Let it sit for 10 minutes until it becomes frothy.

Make the dough:

1. In a large bowl, combine the gluten-free flour, 50g caster sugar, xanthan gum, and salt.
2. Add the eggs, vanilla extract, and yeast mixture, then mix until combined.
3. Gradually add the softened butter and knead for 5 - 7 minutes until smooth. (Gluten-free dough will be slightly sticky, this is normal!)
4. Cover the bowl with cling film and let it rise in a warm place for 1 - 1.5 hours until doubled in size.

Prepare the chocolate filling:

1. Mix the melted dark chocolate, melted butter, cocoa powder, icing sugar, and cinnamon (if using) into a smooth paste.

Shape the babka:

1. Roll out the dough on a lightly floured surface into a rectangle (approx: 30 x 40 cm).
2. Spread the chocolate filling evenly over the dough.
3. Roll it up tightly from the long edge into a log.
4. Slice the log in half lengthwise, then twist the two halves together, keeping the cut sides facing up.
5. Place the twisted dough into a greased loaf tin and cover loosely. Let it rise for another 30 - 45 minutes.

Bake the babka:

1. Preheat the oven to 180°C (160°C fan/gas mark 4).
2. Bake for 30 - 35 minutes until golden and firm.

Make the syrup and finish:

1. Heat the sugar and water in a small pan over low heat until the sugar dissolves.
2. Brush the warm syrup over the babka as soon as it comes out of the oven.
3. Let it cool slightly before slicing and enjoying!

Top tips:

• If your gluten-free flour blend doesn’t contain xanthan gum, be sure to add it for better texture.
• Store the babka in an airtight container for up to 3 days or freeze slices for later.