This gluten-free babka recipe will have you shouting from the rooftops. Yes, you can eat babka again without sacrificing taste or texture. Please note you must use Lorraine's Sweet Dough Mix for this recipe (this recipe cannot be made with any other mix or flour - see notes).
1 1/4cupswarm whole milktemperature between 105 - 110 F
3/4cupsbutter1 1/2 sticks, melted
2large eggsroom temperature
1package of Lorraine's Sweet Dough Mix
1cupNutella or hazelnut spreadmore if needed (1/2 cup per babka)
1/2cuptoasted hazelnuts or chocolate chipsoptional, more if needed (1/4 cup per babka)
1/2cupheavy cream1/4 cup per babka
Syrup Topping (optional)
1/3 cup waterper babka
Lightly grease a 9x5 inch loaf baking pan (or grease 2 loaf pans if using the entire batch of dough). Please note this recipe will make two loaves of babka.
Add Lorraine's Sweet Dough and 3 included yeast packets into the large bowl attached to your standing mixer. Whisk to combine.
Combine the warm milk (105º-110º F) and the melted (but not hot) butter and whisk until combined. Add eggs and whisk until combined.
With mixer running on low, slowly add wet ingredients into the dry ingredients. Once the wet and dry ingredients are combined, turn the mixer to medium or medium high and mix dough for 5 minutes until the dough is sticky and smooth.
Lightly grease a clean bowl. Gather the dough, shape it into a mound, and place it inside the bowl. Cover with plastic wrap and allow it to rise for 1.5 to 2 hours in a warm place (you can use a warming mat or the proofing setting in your oven).
After the dough has risen, chill it for at least two hours, or overnight, so it stiffens and becomes easier to work with.
On a heavily floured surface, knead dough until it's no longer sticky (a little sticking is ok).
IMPORTANT! This recipe makes two loaves. Divide the dough in half. Wrap the extra half in the plastic wrap until you're ready to make the second loaf.
Divide the half of dough in half again and form each half into a ball. Roll out each half of dough into evenly sized rectangles (about 1/4 to 1/2 inch thick). It doesn't need to be perfect.
Heat the Nutella in the microwave for 20 seconds and stir until smooth. Spread the Nutella onto the dough and sprinkle the toasted chopped hazelnut and chocolate chips if using.
Roll each rectangle dough like you would roll a cinnamon roll until you get two snake-like dough strands.
Braid the two strands and pinch the ends together. Place the braided loaf in a greased loaf pan. If making two loaves, repeat the same process to make the second loaf.
Brush the top of each babka with heavy cream. Cover with plastic wrap and place in a warm area to rise for another 1.5 to 2 hours.
After babka has risen, preheat the oven to 350º F and bake the babka for about 35 minutes until lightly brown on top and cooked through. Do not overbake.
While the babka is baking, combine syrup ingredients in a small saucepan and bring to a boil. Remove from heat and pour the sweet syrup on top of the bread as soon as it comes out of the oven.
Allow the babkas to cool in their pans for 5 minutes before placing them on a wire cooling rack to cool completely.
Please see full post for details on how to make it dairy-free and egg-free.You will need additional all purpose or 1-to-1 gluten-free flour to work into the dough. The Lorraine's mix does not come with extra flour.Nutrition information is approximate. It's based on one slice. Each loaf makes about 8 slices.This recipe is by Lorraine of Lorraine's Gluten Free.Please note you MUST use Lorraine's Sweet Dough Mix for this recipe. You cannot use another gluten-free blend. Lorraine's Sweet Dough mix contains other ingredients, such as sugar, that has already been premeasured and added.Store leftover babkas in a sealed container on your countertop. You can also freeze the extra loaf for a rainy day.