Low Sodium Chocolate Swirl Babka

Total time4 hr 40 min

Prep time1 hr

Cook time40 min

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Ingredients

10 servings

For the dough

½ cup whole milk, warmed to 110°f (43°c)
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
3 cups all-purpose flour, plus more for dusting
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp unsalted butter, cut into 1-inch pieces, softened

For the chocolate filling

4 oz dark chocolate (60–70% cacao), finely chopped
4 tbsp unsalted butter
3 tbsp powdered sugar
2 tbsp unsweetened cocoa powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sugar syrup

⅓ cup granulated sugar
⅓ cup water

Instructions

1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar in the bowl of a stand mixer. Let stand for 5–8 minutes, until foamy and fragrant.
2
Add the remaining granulated sugar, eggs, and vanilla extract to the yeast mixture and whisk briefly to combine. Add the flour and salt, then mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.

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