Chocolate Babka – Pareve version

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm unsweetened soy milk, eggs and butter and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   Mix the melted chocolate, cocoa powder and sugar into a smooth paste.

   💡Spread the filling at room temperature: too warm, it runs off the dough as you roll; too cold, it's hard and tears the dough.
2. 5
   Roll out the dough into a rectangle and spread the filling over it.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
3. 6
   Roll into a log, cut it in half lengthwise and twist the two strips together, cut side up.

   Knife

   💡Twist with the cut side up: the layers of filling stay exposed, and they give the cake its marbled pattern.
4. 7
   Roll into a tight log.

   ⚙ ProofingPlastic wraporKitchen towelBaking pan
5. 8
   Beat the egg and brush the cake with it.

   ⚙ BakingOvenLoaf pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.