For the Dough
4 cups (500 grams/1.1 LB) gluten-free Extra White Gold bread flour, plus extra for dusting
2/3 cup (80 grams) granulated sugar
1 tablespoon (11 gr) instant dry yeast
2 large eggs
1/2 cup (120 ml) lukewarm (100 °F- 110 °F) milk or water plus 2 tablespoons 1/2 cup unsalted butter (100 grams), melted not hot
1 teaspoon gluten-free vanilla extract
1/4 teaspoon salt
vegetable oil, for greasing
For the Filling
1 cup hazelnut- chocolate spread (such as Nutella) or 2 oz.(50 gr) Hazelnut praline paste
8 oz. (200 gr) semi-sweet chocolate, chopped
4 oz. (100 gr)butter
4 oz. (100 gr) coconut flakes or small chocolate chips
1 tablespoon ground cinnamon (optional)
For the Syrup
1/3 cup (80 ml) water
6 tablespoons (75 grams) granulated sugar
Egg wash (1 egg mixed with 1 tablespoon water)
Make a brioche dough:
- Combine flour, sugar and yeast in a bowl of a stand mixer. Blend for 1 min. Mix in a small bowl, eggs and 1/2 cup milk pour into the flour mixture, using dough paddle hook, mix until dough forms.
- With the mixer on low speed, add butter, a spoonful at a time and then salt. Add 2 tablespoons of milk. Mix dough on medium speed for 4 minutes until smooth.
- Spray a bowl with oil and return the dough to the bowl, turning it to coat with oil. Cover with plastic wrap and let rise until doubled, 1 – 1 1/2 hours. (At home, you can leave it in fridge overnight).
Make the filling:
- Melt the chocolate and butter by using the microwave or bain-marie method. Add the mixture and mix well until smooth. Refrigerate until use.
- Coat two 9-by-4-inch loaf pans with oil or butter. line the bottom of the pan or ring with a parchment paper.
- Divide into 2 pieces. Roll out each piece on a well-floured parchment paper. Each piece should be about 10-inch wide and 1/4 inch thick.
Spread chocolate mixture evenly over the dough, spread chocolate, coconut, and cinnamon.
- Roll the dough up with the filling into a log. Gently cut each log into half lengthwise, with a sharp knife into two halves. Cut sides up, next to each other. Form a twist, keep the cut sides facing up. See the demo.
- Roll the twist into a round circle and transfer the dough to the prepared pan. Spray with an oil spray, cover with a plastic wrap and let it rise for another 1/2 hour, room temperature.
- Preheat oven to 375°F (190°C). At home; place a dish filled with boiling water at the bottom of the oven.
Brush babkas with egg wash. Bake for 30-40 minutes, until golden brown.
- While babkas are baking, make the syrup: Bring sugar and water to a simmer until sugar dissolves. Remove the babkas from the oven, brush the syrup all over. Let it cool on a rack.