Double Chocolate Babka with Allulose Sweetener
This enriched yeast bread features a tender dough swirled with melted bittersweet chocolate and chocolate chips, creating dramatic layers when sliced. The babka uses allulose as a lower-calorie sweetener alternative while maintaining the rich, indulgent flavor of traditional versions. The twisted shaping technique creates beautiful marbled sections throughout each slice. Perfect for breakfast, afternoon tea, or dessert, this homemade babka requires some patience for rising but rewards with bakery-quality results. The chocolate filling stays soft and fudgy against the slightly sweet bread.
Ingredients
- 1 envelope yeast, 1/2 ounce, 2 and 1/4 teaspoons
- ¼ cup Health Garden Alluloseregular sugar1:1none
sweeter taste
- ¼ cup warm water
- 1 ½ cups all-purpose flour, plus extra for sprinklingbread flour1:1none
chewier texture
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ¼ cup neutral-flavored oil, such as canola
- 2 tablespoons margarine or butter, at room temperature
- 2 teaspoons pure vanilla extract
- 2 large eggs, plus 1 yolk for glazing
- spray oil, to grease pans
- 4 ounces bittersweet chocolate
- 1 tablespoon Health Garden Alluloseregular sugar1:1none
sweeter taste
- 2 tablespoons neutral-flavored oil, such as canola
- ½ cup chocolate chips
Instructions
- 1
Mix yeast with warm water in a measuring cup and let sit for 10 minutes until thickened
- 2
Whisk together allulose, flour, cocoa, and salt in a mixing bowl
- 3
Add oil, margarine, vanilla, eggs, and the thickened yeast mixture to dry ingredients
- 4
Mix with dough hook or spatula until dough comes together and pulls from bowl sides
- 5
Knead for 2 minutes more, then cover and let rise for 2 hours
- 6
Melt chocolate in microwave in 1-minute intervals, stirring between, until smooth
- 7
Whisk allulose, cocoa, and oil into melted chocolate for filling
- 8
Grease loaf pan and prepare floured parchment paper
- 9
Roll dough into 12x16-inch rectangle on floured parchment
- 10
Spread chocolate filling to edges and sprinkle with chocolate chips
- 11
Roll up lengthwise and wrap in parchment, then freeze for 5 minutes
- 12
Slice roll in half lengthwise and twist halves together with cut sides up
- 13
Compress twisted loaf to fit in prepared pan
- 14
Brush with egg yolk mixed with water and let rise while oven preheats to 350°F
- 15
Bake for 33-35 minutes until browned and firm
- 16
Cool 10 minutes, then remove from pan and cool 15 minutes more before serving
Tips
Freeze the rolled dough for 5 minutes before slicing - this prevents the filling from oozing out and makes cleaner cuts for better twisted layers.
If chocolate filling becomes too thick to spread, microwave for a few seconds to soften it back to spreadable consistency.
Keep cut sides facing up while twisting to showcase the beautiful chocolate swirl pattern in the finished babka.
Good to Know
Store covered at room temperature for up to 3 days or freeze wrapped for up to 3 months.
Dough can be made through first rise, then refrigerated overnight before shaping and baking.
Serve warm or at room temperature, sliced to show the chocolate swirl pattern.
Common Mistakes
Don't skip the freezing step after rolling - it prevents messy filling leakage when cutting.
Avoid overbaking or the bread will become dry - check at 33 minutes for doneness.
Substitutions
sweeter taste
FAQ
Can I make this without a stand mixer?
Yes, you can mix and knead the dough by hand with a spatula and your hands, though it will take a bit more effort to develop the dough properly.
What if my chocolate filling is too thick to spread?
Microwave the filling for 10-15 seconds to soften it back to a spreadable consistency, then proceed with assembly.
How long will this babka keep fresh?
Store covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.