Dairy Free Classic Babka
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Learn more →Ingredients
10 servings
For the dough
- 3 cups all-purpose flour, plus more for dusting
- 2 ¼ tsp instant yeast (1 standard packet)
- ¼ cup granulated sugar
- ½ tsp fine salt
- 2 large eggs, room temperature
- ½ cup whole milk, warmed to about 110°f (43°c)
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 6 tbsp unsalted butter, softened and cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp pure vanilla extract
For the filling
- 4 oz dark chocolate (70% cacao), finely chopped
- 4 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 3 tbsp powdered sugar
- 2 tbsp unsweetened cocoa powder
- ¼ tsp fine salt
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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