Gluten-Free Chocolate Hazelnut Babka (Edit recipe)

Chocolate Babka is a true showstopper of a bread. With beautiful swirls of chocolate on the top and inside, anyone you serve this bread to will be stunned it was baked at home. They will be even more stunned to hear it is gluten-free!

4 hours

55 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	433
Fat:	22 g
Carbohydrates:	54 g
Protein:	10 g
Cholesterol:	23 g
Sodium:	197 mg
Fiber:	3 g
Sugars:	32 g
Calculated per serving.

by Primal Palate

Serves: 12

Ingredients

480 gram Primal Palate Gluten-free All-Purpose Flour, 4 cups spooned and leveled
3/4 cup Granulated White Sugar
2 Tbsp Non-Fat Milk Powder
1 tsp Himalayan Pink Salt, fine salt
1 cup Whole Milk, warmed to 110 degrees
1 Tbsp Granulated White Sugar
1 Tbsp Active Dry Yeast
2 tsp Orange Zest
2 whole Eggs, at room temp
1/2 cup Unsalted Butter, 1 stick, softened to room temp
1 tsp Pure Vanilla Extract
1 tsp Almond Extract
1.5 tsp ground Psyllium husk
1.5 cup Chocolate Hazelnut Spread

Sugar Syrup

1/2 cup Granulated White Sugar
1/2 cup Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the bowl of your stand mixer, combine the gluten-free flour, 3/4 cup granulated cane sugar, dry milk powder, and fine Himalayan pink salt. Using the paddle attachment, beat on medium speed to combine the dry ingredients.
In a liquid measuring cup, whisk the 1 tablespoon of granulated cane sugar and 1 tablespoon of active dry yeast into the warm milk, and set aside to proof for 5 minutes.
Add the orange zest, eggs, butter, vanilla extract, and almond extract into the bowl of your stand mixer. Beat again on medium speed to combine the ingredients. Scrape down the bowl.
Whisk the psyllium husk powder into the yeast mixture, to dissolve the psyllium evenly into the liquid, and then pour the yeast mixture into the bowl of your stand mixer.
Beat the dough on medium speed to combine the ingredients. Scrape down the bowl, and then turn the mixer up to medium-high speed and beat again for about 5 minutes or until the dough is smooth, and whipped looking.
Transfer the dough into a proofing bucket, or scrape down the sides of your bowl, cover and allow to proof for 1 hour at room temperature. If your kitchen is hot, the dough may only take 30 minutes to proof.
Once the dough has just about doubled in size, place it in the fridge to chill for 3 hours, or overnight if you need to wait to bake the loaves.
Once you are ready to bake your loaves, prepare your work surface with a sheet of parchment paper, a bowl of extra gluten-free flour, and a flexible bowl scraper.
Liberally dust the sheet of parchment paper with flour, and turn the dough out onto the sheet of parchment paper.
Dust the top of the dough with flour, and knead the flour into the dough, just so that it is less sticky. Divide the dough into two portions using your bowl scraper, and place the second portion into the fridge until you are ready to work with it.
You can knead a little more dough into your flour to form it into a ball, and to eliminate any stickiness.
Be sure your sheet of parchment is dusted with flour, and roll your dough out into a thin rectangle, about 1/4 inch thick. This should be approximately 12x18 inches.
Using an offset spatula, spread a thin layer of chocolate hazelnut spread over the dough. You will need a total of 1.5 cups of chocolate hazelnut spread between the two loaves of babka, so just divide that evenly between the two.
Once you have a thin layer of chocolate hazelnut spread over the surface of the dough, start to gently roll the dough up from the long side. Don't be alarmed if it has stuck to the parchment in some spots. Just use your flexible bowl scraper to gently scrape those spots from the parchment, and keep rolling.
Once you have rolled the dough up, then cover it with plastic wrap, and place it on a cookie sheet, and then place in the freezer for 20 minutes.
If you have tow loaf pans, repeat this entire process with the second portion of dough as this recipe makes two standard loaves of babka. If you have one loaf pan, you can keep the second portion of dough in the fridge until the first loaf has baked.
Once your babka dough has firmed in the freezer for 20 minutes, remove it from the freezer and transfer it on the sheet of parchment paper to a cutting board.
Remove the plastic wrap, and using a serrated knife that has been wet with a little water, slice the dough down the center, lengthwise. The knife may stick to the dough a little at this point. That is okay, wipe the knife if needed with a wet paper towel, and continue slicing the dough gently but swiftly to separate into two portions.
Turn each portion of dough so that the cut center is facing up, and then gently twist the two portions together. I like to just lay one over the other, repeating like you are doing a two strand braid, and then tuck the ends under the bottom slightly, and then gently press the loaf on either end so it becomes shorter and fits the length of the loaf pan.
Grease a standard loaf pan with oil or butter, and then gently but swiftly, transfer the loaf of babka into the loaf pan.
Cover the loaf pan, and allow the babka to come up to room temperature for about an hour.
Preheat your oven to bake at 375 degrees F. Place the babka into the oven, and bake for 55 minutes, or until a thermometer reads 190-200 F degrees in the dough.
While the babka is baking, make the sugar syrup.
In a saucepan, combine the sugar and water. Heat over medium-high heat, and bring to a boil. Boil for 2-3 minutes, and then remove from the heat and allow to cool until your babka is done baking. This is enough sugar syrup for both loaves.
Once your babka comes out of the oven, brush the surface with the sugar syrup, and then pour some of it directly over the loaf, being sure to leave half for the other loaf.
Allow to the babka to cool before removing from the loaf pan and slicing.