Yummy Chocolate Babkah

Gluten free chocolate twisted babkah is a delightful pastry that combines the richness of chocolate with the fluffiness of yeasted bread. This traditional Eastern European treat has gained popularity around the world for its unique twisted shape and decadent flavor.

What makes chocolate twisted babkah so special?

The magic of chocolate twisted babkah lies in its intricate layers of dough and chocolate filling. The dough is rolled out, spread with a generous amount of chocolate, and then twisted into a beautiful braid. This process creates a visually stunning pastry that is as delicious as it is beautiful.

How to make the perfect chocolate twisted babkah

To make the perfect chocolate twisted babkah, you'll need high-quality ingredients, patience, and a bit of skill. Start by preparing a rich dough that is soft and elastic. Roll out the dough into a rectangle and spread a generous amount of chocolate filling evenly across the surface. Then, carefully roll the dough into a tight log and cut it in half lengthwise. Twist the two halves together to create a beautiful braid. Let the babkah rise before baking it to golden perfection.

Why chocolate twisted babkah is a crowd-pleaser

Chocolate twisted babkah is a crowd-pleaser for many reasons. Its rich chocolate flavor appeals to chocolate lovers, while its fluffy, buttery dough satisfies those with a sweet tooth. The twisted shape adds a touch of elegance to any table, making it the perfect treat for special occasions or everyday indulgence.

Next time you're craving something sweet and decadent, consider trying your hand at making chocolate twisted babkah. With a bit of practice and patience, you'll be able to create a stunning pastry that is sure to impress your friends and family.

Ingredients for two medium pastries

For the Dough
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- 6 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
Oil spray
Egg wash (1 egg mixed with 1 tablespoon water)



Make a brioche dough

  1. 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.
  2. 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.
  3. 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 – 2 hours. (you can also leave it in fridge overnight).

Make the filling:

  1. Melt the chocolate and butter by using the microwave or bain-marie method. Add the mixture and mix well until smooth. Refrigerate until use.

To assemble:

  1. Coat two 9-by-4-inch loaf pans with oil or butter. line the bottom of the pan or ring with a parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.



Jen G

Jen G

Looking forward to making this! My cinnaholic husband is asking how I can make it with cinnamon filling instead? Thanks so much!



Amazon recipe!!! It turned out great!

Julie M

Julie M

This was one of the best desserts that I have made in a long time and I will definitely make it again!

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