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BABKA (GF)

INGREDIENTS

THE DOUGH

3/4 CUP (150g) MILK

1.5 tsp PSYLLIUM

1 tsp YEAST

2 x LARGE FREE RANGE EGGS

110g BUTTER (SOFT)

1 3/4 CUP (215g) PLAIN NODO FLOUR

1/2 CUP (50g) SORGHUM FLOUR

1 tsp XANTHAM GUM

1/4 CUP (41g) RAW SUGAR

1 tsp SALT

FILLING

1/2 CUP (75g) BUTTER

1/2 CUP (115g) SUGAR

60g DARK CHOCOLATE (at least 50%)

2/3 CUP (30g) CACAO POWDER

1 tsp CINNAMON

50g TOASTED HAZELNUTS (optional)

50g CHOCOLATE CHIPS (optional)

 

METHOD

1. Soak psyllium in milk for 1 minute.

2. Whisk in yeast.

3. Add eggs and soft butter.

4. Add all the dry ingredients.

5. Mix on a slow speed for 3 minutes.

6. Scrape down the bowl.

7. Mix further on a medium speed for another 3 minutes.

8. Scrape down the bowl once more - ensuring that there is no flour left at the bottom of the bowl - and mix again for 3 minutes.

9. After mixing cover the bowl with cling wrap then chill for an hour in the fridge.

10. While the dough is resting, mix the filling.

STEPS

1. In a microwave safe bowl, microwave butter and dark chocolate until melted. Do not burn the chocolate!!

2. Add sugar, cacao, cinnamon - Whisk until smooth and spreadable.

11. Pull the dough out from the fridge. Then dust the bench with fine rice flour. Using a rolling pin, flatten the dough into a rectangular shape - about 8 inches long and 4 inches wide, try not to break the dough or make a hole.

12. Spread the filing evenly then sprinkle hazelnuts and/or chocolate chips.

13. Roll the dough - like a Swiss roll - into a tight log.

14. Cut down the middle of the log leaving one end uncut - stopping about half an inch from the end.

15. Twist the two parts together - starting from the uncut end.

16. Transfer into a well sprayed small loaf tin - cover with a warm wet tea towel - proof for around 1 hour.

17. Pre heat the oven to 165 degrees Celsius.

18. Bake for 45 minutes.

19. Sugar glaze once out of the oven - then transfer onto a cooling rack. 

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