FRESH BAKED gluten free gooey cinnamon buns, buttery croissants, and hot soft pretzels are hard to come by in the gluten free fresh food market. Have you ever even heard of gluten-free chocolate babka? Orly the Baker's products are all about FRESHNESS and offering customers the pastries that they miss most.
Recipe yields 4x mini babka loaves (as illustrated in photo)
Recipe yields 4x mini babka loaves
1) Mix together and let sit for 5 minutes
110g Manhattan Blend
20g dry yeast
110g warm milk (105–115°)
2) Add to part 1 and mix together until fully incorporated
2 large eggs
3) Mix in a separate bowl and add to the wet mixture (Parts 1 &2)
2g baking powder
220g Manhattan Blend
4) Add 110g melted butter and mix all ingredients together until it forms a smooth shiny dough.
5) Refrigerate dough until it is firm (min 2 hours).
6) Prepare the filling:
Mix together a 3:1 ratio of sugar and cocoa powder and melt some butter
7) Divide the dough into equal sized 6 oz pieces. Using a rolling pin, roll the dough out into a thin layer, about 2cm thickness. Coat the surface of the flattened dough with melted butter or oil. Then, generously coat the surface with the cocoa/sugar mixture.
8) Roll the dough into a long cylinder, and then roll the cylinder inwards, into a snale shape (like a bun). Handle the dough carefully. Place the babka into a lightly sprayed mini aluminum casserole pan. Eggwash the top and coat the babka with crumb topping and chocolate chips. Let the babka trays sit in a warm area (80–100°) for 30-45 minutes or until doubles in size.
9) Top each babka with chocolate chips and extra cake crumbs if you have. Bake at 350 until the outside of the babkas are golden brown. The inside should be very moist. Finish with powdered sugar and melted chocolate drizzle.