Chocolate Babka

by Edward Daniel
Caption of Chocolate Baka. Image by Edward Daniel (c).

Chocolate Babka is one those homely dishes and yet wholesome too. I just love the chocolate hazelnut flavour of this bread which brings a little sunshine to any day.

Caption of Chocolate Baka. Image by Edward Daniel (c).
Chocolate Babka is one those homely dishes and yet wholesome too. I just love the chocolate hazelnut flavour of this bread which brings… Recipes Chocolate Babka European #
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Pastry
  • 20g yeast
  • 1tsp raw unrefined cane sugar
  • 400g “00” doppio flour
  • 200ml lukewarm filtered water
  • Filling
  • Pinch of salt
  • 100g raw unrefined cane sugar
  • 75ml water
  • 75g cocoa powder
  • 65g coconut oil
  • 50g hazelnuts chopped

Instructions

  1. In a jar place the yeast, water, and sugar and set aside for about 30 minutes.
  2. Transfer the yeast mixture to a mixing bowl and add the flour. Knead for about 10 minutes. Cover with a damp cloth and set to one side for about an hour or two until the dough has risen.
  3. Preheat oven to 180 degrees Celsius or if you have a convention oven, to 160 degrees Celsius. Lightly line a large baking tray with oil and cover with parchment paper.
  4. Knock back the dough and roll into a large flat rectangular shape.
  5. In a large sauce pan melt the sugar in the water. Sift in the cocoa powder. Add the coconut oil. Baste the chocolate mixture onto the dough and leave about half an inch on the sides.  Drizzle on the hazelnuts.
  6. Roll the dough over in to a long log. Turn the log round and cut into the dough leaving the top of end.  You want to create a braid, so make two cuts of even lengths – creating 3 separate pieces of dough. Gently braid the bread and bring the pieces at the end together.  Place onto a baking tray and leave to prove for a further hour.
  7. Boil a kettle and place a tray full of water below the shelf where you are planning to place your bread.
  8. Cover the bread with parchment paper or foil and bake in the oven for about 30 minutes.
  9. Remove and set aside. Serve warm or cold on its own or if you fancy with some vegan butter.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

 

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