Low Sodium Classic Babka

Total time4 hr 25 min

Prep time45 min

Cook time40 min

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Ingredients

10 servings

For the dough

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 ¼ tsp instant yeast (1 standard packet)
¼ cup granulated sugar
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs, room temperature
½ cup whole milk, warmed to about 110°f (43°c)
6 tbsp unsalted butter, softened and cut into pieces
1 tsp pure vanilla extract

For the filling

4 oz dark chocolate (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 egg wash

1 large egg, beaten

For the syrup

⅓ cup granulated sugar
⅓ cup water

Instructions

1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, granulated sugar, and salt. Add the eggs, warmed milk, and vanilla extract. Mix on low speed until a shaggy dough forms, about 2 minutes, then increase to medium and knead until the dough comes together into a smooth ball, about 5 minutes.
2
With the mixer running on medium-low, add the softened butter a few pieces at a time, waiting until each addition is fully incorporated before adding the next. Once all the butter is in, increase speed to medium-high and knead until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl, 8–10 minutes. The dough will be soft and slightly tacky but should not stick to your hands.

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