Chocolate Babka (11g Protein A Slice)

Protein Packed Chocolate Babka

The best babka I've had comes from a farmers market in Rockland County, NY. I'm pretty particular about my babka, so when I say this protein packed chocolate babka is quite good, I'm not just blowing smoke.

The combination of Greek yogurt, whey, casein, and a touch of vital wheat gluten creates a dough that’s soft, chewy, surprisingly light, AND packed with protein. The overnight cold ferment helps to develop great flavor and makes the dough much easier much easier to work with. The chocolate filling is rich without being overly sweet, using light cream cheese, cocoa, melted chocolate, maple syrup, and a splash of cold brew concentrate to intensify the chocolate flavor.

Have a slice for breakfast, dessert, or an afternoon snack; this loaf tastes indulgent while delivering good nutritional value.

Ingredients

Dough

• 200g 0% Greek yogurt
• 1 large egg
• 25g liquid egg whites
• 6g vanilla extract
• 180g bread flour
• 20g vital wheat gluten
• 20g oat flour
• 15g whey protein powder
• 15g casein protein powder
• 25g granulated sugar
• 5g instant yeast
• 4g salt
• 25g softened butter

Chocolate Filling

• 85g light cream cheese, softened
• 50g semi-sweet chocolate, melted
• 25g cocoa powder
• 30g maple syrup
• 40g skim milk
• 15g cold brew concentrate

Optional Syrup to Top

• 20g sugar
• 30g water

Directions

1. Mix the Dough

In a large bowl or the bowl of a stand mixer, whisk together bread flour, vital wheat gluten, oat flour, whey protein, casein protein, and salt. Then, add in the Greek yogurt, egg, egg whites, vanilla, sugar, and yeast.

Mix until a shaggy dough forms. Knead for 4–5 minutes.

Add the softened butter a little at a time, kneading until fully incorporated before adding more.

Continue kneading another 5–8 minutes.

 

2. Cold Ferment

Transfer the dough to a lightly greased bowl.

Cover and refrigerate for 8–24 hours.

3. Make the Filling

Before starting on the filling, take the dough out of the fridge and let rest for 30-45 minutes. Whisk together the softened cream cheese, melted chocolate, cocoa powder, maple syrup, skim milk, and cold brew concentrate until completely smooth.

The filling should resemble a thick brownie batter. I used a double boiler to melt the chocolate chips, using the maple syrup to help keep it liqudy.

4. Shape

Roll the chilled dough into a 10 × 14-inch rectangle.

Spread the chocolate filling evenly, leaving about a ½-inch border on one side.

Roll tightly into a log.

Refrigerate the log for 20–30 minutes.

5. Twist

Using a serrated knife, slice the log lengthwise down the center.

Turn the cut sides upward and twist the two halves together, pinching the ends together, and folding  under themselves.

Transfer to a parchment lined 9 × 5-inch loaf pan.

6. Final Proof

Cover and proof for 60–90 minutes, until the loaf is noticeably puffier.

7. Bake

Bake at 350°F for 55-65 minutes.

If the top browns too quickly, tent loosely with foil after about 20–25 minutes.

The loaf is done when the center reaches 190–195°F.

8. Optional Syrup

While the babka bakes, simmer the sugar and water for 1–2 minutes.

Brush over the warm loaf immediately after baking for a shiny finish and soft crust.

9. Cool

Cool in the pan for 15 minutes.

Transfer to a wire rack and allow to cool at least 1 hour before slicing.

Nutrition Per Slice (makes 10)

• Calories: 192
• Protein: 11 g
• Carbohydrates: 20 g
• Fat: 7 g
• Fiber: 1 g
• Sugar: 6 g