Pareve chocolate babka
No butter, no compromise. Two loaves.
Serves 16Hands-on 45 minTotal 5 hrPareve
Ingredients
- 600 g Plain flour
- 100 g Caster sugar
- 10 g Dried yeast
- 240 ml Soy or oat milk
- 2 Eggs
- 120 ml Neutral oil
- 1 tsp Salt
- 250 g Dark chocolate (pareve)
- 40 g Cocoa
- 80 g Icing sugar
Method
- 01Make an enriched dough with the flour, sugar, yeast, warmed milk, eggs, oil and salt. Knead until smooth, then chill at least four hours — overnight is better.
- 02Melt the chocolate with 80 ml oil, then beat in the cocoa and icing sugar to a thick spreadable paste.
- 03Roll the cold dough thin, spread the filling right to the edges, and roll up tightly along the long side.
- 04Cut the roll lengthways down the middle, then twist the two halves over each other with the cut sides facing up.
- 05Into lined tins, prove ninety minutes, bake at 180°C for 30–35 minutes.
- 06Soak with a hot sugar syrup the moment it comes out. This is not optional.
The bit that matters
Cold dough is the whole trick. Warm babka dough tears when you cut it lengthways and the layers smear instead of staying distinct.