Category: Breads
Yields:
12 Servings
Difficulty: Easy
Prep Time: 4 Hr
Cook Time:
45 Mins
Total Time:
4 Hr 45 Mins
Hello everyone. Welcome back to another delicious and amazing lactose free recipe. This week I am taking one of my favorite recipes and giving it a delicious chocolatey twist.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
To make the babka lactose free you will need a specific chocolate spread. I used Pana hazelnut chocolate spread. It worked perfectly with my original babka recipe.
This recipe makes two large babka loaves. If you only wish to make one then simply halve the recipe.
Ingredients
Adjust Servings
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Babka
- Egg wash
- Sugar Glaze
- Decorating
Instructions
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In a large mixing bowl add the flour, sugar, yeast, cinnamon, and lemon zest. Mix.
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Add the four eggs, vanilla, and warm milk. Mix until it forms a rough dough.
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Tip the dough out into a lightly floured surface. Add the margarine to the dough one tablespoon at a time. Making sure the margarine has been incorporated and worked in before you add the next tablespoon. Knead the dough until it becomes smooth and elastic.
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Place the dough into a large well-oiled bowl.
- Cover with clingwrap and leave in a warm draught free place for an hour and thirty minutes.
- After the allotted time has passed place the dough in the fridge for half an hour.
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Add the egg and water to a small bowl and whisk with a fork.
- Spray two loaf pans with cooking spray and set aside.
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You will probably see that the chocolate spread has separated and there is some oil on the top. This is normal. Spoon the chocolate spread into a small bowl. Mix it so the spread becomes well combined. I did notice that there was a dry bit at the bottom of the jar. Simply discard this to ensure the spread is completely smooth.
- Lightly flour your work surface and tip the dough out onto it. Cut the dough in half. Set one half aside and cover with clingwrap so it doesn't dry out.
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Roll the dough into a rectangle making sure that the shorter side fits the size of the loaf.
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Spread the chocolate onto the dough making sure to leave a small gap around the edges. Be sure to leave enough to make the second loaf.
- Make sure it is spread thin, so that it just covers the dough. If it is too thick the layers will fall apart and be uneven.
- Grab the egg wash that you mixed earlier. Brush a small amount of the egg wash around the edges of the dough.
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Roll up the dough starting from one short end. Press the edges of the dough to seal it up. If you don’t the spread will come out the sides. I learnt that the hard way.
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Grab a sharp knife or even a pizza cutter. Cut the dough in half, lengthwise.
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Twist the two dough pieces together. Place into the pre oiled loaf pan.
- Repeat this entire process for the second piece of dough. Roll out, spread, roll up, cut and twist.
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Leave the dough to rest in a warm draught free place for an hour.
- Preheat your oven to 160°c.
- After the dough has risen for an hour place into the preheated oven and cook for 45 minutes. The inside temperature should be in the high 80°c.
- While the dough is cooking prepare the syrup. Place the sugar and water in a small sauce pan.
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Stir and bring to the boil.
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Remove from heat, cool down and place in a small bowl.
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When the babka has been removed from the oven brush the simple syrup all over.
- Set aside to cool down.
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Sprinkle some chopped walnuts over the top.
- Congratulations you have just made delicious lactose free chocolate babkas.
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Serve, devour and enjoy.
