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Orly’s patented gluten-free flour blends make creating pastries, like this classic babka cake, a cinch.
4 and 1/2 cups (710 grams) Chocolate Chip Challah Mix, divided
3 packets (21 grams) yeast
2/3 cup (160 ml) lukewarm milk
3 large eggs
2 teaspoons (6 grams) Gefen Vanilla
1 stick (113 grams) butter, softened
3/4 cup (90 grams) Gefen Cocoa Powder
1 and 1/2 cups (300 grams) sugar
7 tablespoons (100 grams) melted butter or oil
1 egg yolk (for eggwash)
gluten free cake crumbs
powdered sugar
melted chocolate
In the bowl of your stand mixer with the paddle attachment combine 1 cup chocolate chip challah mix with the yeast and milk and let sit for 10 minutes. This allows the yeast to start its magic before we add the rest of the ingredients.
Add the sugar, eggs, and vanilla and the remaining contents of the chocolate chip challah mix to the bowl and mix together on low speed for two minutes. Increase mixer to medium speed and mix for another two minutes, until fully incorporated. Add the softened butter and mix all ingredients together until it forms a smooth shiny dough. The dough may look loose and wetter than you think it should be; that’s ok. The wetter the dough, the moister your finished product will be.
Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours. Chill dough for at least two hours to allow the dough to firm up before using.
Mix together a 4:1 ratio of sugar and cocoa powder in a bowl and set aside. If you want the filling to be a richer, less sweet chocolate, mix a 3:1 ratio.
Use floured hands to divide dough into two 10- to 12-ounce (285- to 340-gram) pieces, depending how how large you want your babkas to be. Dust dough with extra flour and shape each piece into a ball.
Using a rolling pin, roll the dough ball out into a rectangle, about 2-cm thickness. Brush the surface of the dough with melted butter or oil, leaving a 1/2-inch border along the top edge. Then, generously cover the surface of the dough with the cocoa/sugar mixture, leaving a 3/4-inch border along the top edge.
Beginning with the long edge nearest you, carefully roll the dough into a tight cylinder, and then twist the cylinder into a loose knot. Repeat with second dough ball. Transfer dough into a greased rectangular loaf pan to rise.
Let the babka sit in a warm area (80–100°F or 40–45°C) for 30 minutes or until they double in size.
Egg-wash the tops and sprinkle with chocolate chips. If you have leftover gluten free cookies or cake, grind them into crumbs and top the babka with the crumbs. Or make your own crumb/streusel topping.
Bake at 350°F (180°C) until the outside of the babka is golden brown. The inside should be very moist. Finish with powdered sugar and melted chocolate drizzle.
For more gluten free recipes, videos, and baking tips visit blendsbyorly.com.
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