I turned chocolate babka into a healthy dessert.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

dark chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: semi-sweet chocolate chips

Semi-sweet chocolate chips are often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar provides a similar sweetness with a hint of molasses.

In a large bowl, combine 300 grams whole wheat flour, 1 packet of instant yeast, and 0.5 teaspoon salt.

In another bowl, beat 2 medium-sized eggs with 60 ml milk and 1 tablespoon of sweetener.

Pour the egg mixture into the flour and use a spoon to combine everything until it begins to come together.

Knead the dough for about 8 to 10 minutes, using a stand mixer, bread machine, or by hand.

After 1 to 2 minutes of kneading, add small knobs of 60 grams room temperature butter one at a time, kneading until incorporated.

The dough should feel silky to the touch and not sticky or wet.

While the dough is rising, prepare the filling by blending 90 grams soaked dates, 25 grams cocoa powder, 65 grams applesauce, and 0.5 teaspoon cinnamon into a smooth paste using a hand blender.

Once the dough has doubled in size, roll it out into a large rectangle on a work surface without adding extra flour.

Spread the filling generously over the dough, then roll it from one side to the other, pulling slightly to create layers.

Cut the log in half to create two long pieces, then twist them together with the cut sides facing up.

Place the twisted dough into a lined loaf pan, cover it, and let it rise for another 45 minutes to an hour until it reaches the top of the pan.

Preheat the oven to 350°F (180°C).

Bake the babka for 30 to 40 minutes or until golden brown and firm to the touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens