You're going to fall in love with this gluten-free babka recipe. It's soft and doughy and complete with chocolate swirls galore! IMPORTANT NOTE: Please note that you will make the entire package of Hand + Heart Sweet Dough Mix, but you'll only need half of the dough for one loaf of babka. You can reserve the other half to make cinnamon rolls or monkey bread or a second loaf of babka! You cannot use another flour for this recipe. It requires Hand + Heart Sweet Dough Mix.
1 1/4cupswhole milkwarm, temperature between 105 - 110 F
3/4cupsbuttermelted
2large eggsroom temperature
1package of Hand + Heart Sweet Dough MixYou'll need to make the full package of the Sweet Dough Mix, but you'll only need half of it per loaf. See the notes.
Filling (per loaf)
1cupNutella or hazelnut spread
1/4cuptoasted hazelnuts or chocolate chips
Syrup
1/4cupwater
4Tbspgranulated sugar
1pinchsalt
Instructions
Add 1 package of Hand + Heart Sweet Dough Mix to the bowl of your standing mixer fitted with the paddle attachment. Add the 3 included yeast packets to the flour mixture and lightly whisk to combine.
Add the warm milk, melted butter, and eggs to the mixture and mix on low for 30 seconds, then mix the dough on medium-high speed for 5 minutes.
Lightly grease a large bowl. Gather the dough, scraping the sides with a spatula, and shape it into a round mound. Place the dough inside the bowl and cover it with plastic wrap. Place the dough in your fridge for at least four ours or preferably overnight to fully chill and slowly rise.
Preheat your oven to 350º F and lightly grease a 9x5" loaf baking pan.
Divide the dough in HALF. You only need HALF of the dough to make one loaf of babka. You can use the second half to make a second loaf of babka, or use it to make another recipe. See notes for ideas on how to use the remaining dough.
On a lightly floured surface, add one of the halves of the dough and roll it into an 8x10" rectangle. Spread a generous amount of Nutella on the top, and then sprinkle the top with chocolate chips and/or nuts. Roll the dough into a long log.
Cut the log in half using a sharp knife, then braid the two halves of the log together, folding one half over the next until it's fully braided. Add the babka to the greased 9x5" loaf pan, cover with plastic wrap, and allow it to rise for 1 hour in a warm place (2 hours if your house is cold).
Bake the babka for 35 minutes until lightly brown on top and cooked through. If the top of the babka is browning after 25-30 minutes, tent the top of the loaf pan with foil and continue baking.
While the babka is baking, prepare the syrup by combining the water, sugar, and a pinch of salt in a small pot. Bring the mixture to a light boil and stir continuously until the sugar dissolves. Once you remove the babka from the oven, brush is generously with the syrup. You will have leftover syrup, which you can discard.
Notes
Nutrition information is not available for this recipe.IMPORTANT: This recipe makes two babka loaves, although I've listed the ingredients PER babka. Be sure to divide the dough in half before making a loaf of babka. You can use the second half of the dough for a second babka or reserve it for cinnamon rolls, donuts, or money bread (all recipes on this website use Hand + Heart Sweet Dough Mix).Please see the full post for more detailed instructions and pictures.Extra Chocolatey: Add extra Nutella and sprinkle the top with chocolate chips before rolling the dough into a log. This will make your babka extra chocolatey.Dairy-Free: Use dairy-free milk, butter, and chocolate chips. You can even find a dairy-free chocolate spread (use this brand, or make your own chocolate spread by combining melted chocolate chips with nut butter).Egg-Free? The dough requires two eggs, and I have not tested it with an egg substitute.Please note you must use Hand + Heart Sweet Dough Mix for this recipe. You cannot use another gluten-free flour or mix. Hand + Heart Sweet Dough mix contains other ingredients, such as sugar, which has already been premeasured and added to the final package.Store leftover babka in a sealed container on your countertop. You can also freeze the babka in a freezer-safe bag.