DOUGH – 1 cup hazelnut milk to keep dairy free, use your favorite non-dairy milk. Use regular milk if you're not dairy-free – 1 1/2 ounce envelope active dry yeast – 1/4 cup warm water 100 to 110 degrees – 3 tablespoons granulated sugar – 2 eggs – 1/4 cup margarine melted (I use Earth Balance vegan buttery sticks. Use unsalted butter if you're not dairy-free) – 4 1/2-5 cups all-purpose flour – 1/2 teaspoon salt CHOCOLATE FILLING – 1 cup powdered sugar – 3/4 cup unsweetened cocoa powder – 6 oz dark chocolate melted* (I used a dairy free brand) – 1 cup margarine or use unsalted butter if you’re not dairy free, melted, plus 2 Tablespoons for brushing on before baking – ⅔ cup chocolate chips or chunks – 1/2 cup ground pecans or hazelnuts or walnuts – 1/2 cup ground pecans or hazelnuts or walnuts – 1 teaspoon cinnamon – 1/2 cup sugar
Cook time: 35 min
The secrets of a perfectly baked chocolate babka – Patience and good timing. Be sure to take your time assembling the babka. Let it rise! Don't rush the process, and you will have the fluffiest bread! – The oven should be preheated to at 350F and the bread should be placed in the middle of the oven.
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