Orly's Gluten Free Chocolate Chip Babka
Made with Blends by Orly Chocolate Chip Challah Mix
Recipe Yields Two Babkas
Recipe Chocolate Chip Brioche Dough
Extra gluten free flour for rolling
Filling & Topping:
3/4 cup (90g) cocoa powder
1 1/2 cups (300g) sugar
7 Tbsp (100g) melted butter or oil
1 egg yolk (eggwash)
cake crumbs, powdered sugar and melted chocolate (optional)
Heat: Pre-heat the oven to 350°F (180°C). Grease a rectangular loaf pan.
Filling: 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 dived dough into two 10-12 ounce (285g-340g pieces, depending how how large you woant your babkas to be. Dust dough with more flour and shape each piece into a ball.
Shape: Using a rolling pin, roll the dough ball out into a rectangle, about 2cm 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 ballTransfer dough into loaf pan to rise.
Note: You can also roll the cylinder into a snail shape, like a cinnamon bun, and place it on a flat sheet pan to rise.
Proof and Bake: Let the babka sit in a warm area (80–100°F or 40-45°C ) for 30 minutes or until doubles 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.