Dairy Free Chocolate Babka Ring - A Systematic Replication Study

                                                    

Dairy-Free Chocolate Babka Ring:

A Systematic Replication Study 

Twice for good measure! This common phrase can be applied to science and baking too. Just because something worked out one time, can you count on it? 

Replication studies can help us determine if methodology and results are reliable. As you travel along your baking journey, you begin to realize that there are some core components to some of your favorite desserts. For instance, brioche bread dough is at the heart of cinnamon rolls, babka, and even (to the best of my knowledge) kardemummabullar. 

Our previous research demonstrated the applicability of dairy free modifications in cinnamon rolls based on Half-Baked Harvest's recipes for cinnamon rolls and pull-apart wreaths. If we manipulate some of the variables and yield amazing results, we show reliability but also generalizability of this recipe, and feel confident adding it to our baking repertoires. 

Could our dairy-free version of this dough hold up for dairy free chocolate babka? To the lab! 

Methodology

Dairy-Free Ingredient Substitutions

• Dough and filling: Imperial brand margarine sticks instead of butter
• Dough: soy milk instead of milk
• Filling: Trader Joe's chocolate chips instead of chocolate baking portions. 

Procedures

1. Make dough. See previous post on cinnamon rolls. 

2. Make filling per Lion's Bread recipe. Add softened margarine to a bowl, along with cocoa powder, brown sugar, salt, and chocolate. 

3. Roll out dough into large rectangle.

4. Spread filling around dough evenly.

5. Roll dough into long log.

6. Cut dough lengthwise, to have two semi-circular long tubes. 

7. Twist each semi-circular tube around each other and into a circular shape. 

8. Place in pan and let it rise.

9. Bake!

10. While baking, make a simple syrup.

11. When out of the oven, immediately baste in syrup. 

12. Cool and enjoy. 

Procedural modifications

• I let my dough cold rise in the fridge overnight for the first rise
• I added some cinnamon to my filling 

Results

It looked and tasted great right away.

And look how cute the mini babka is!

Unfortunately, the babka did not stay as moist and tender as I would have hoped. However, it was still pretty great. It was even better slightly warmed, which I enjoyed plain and my mother enjoyed with a pat of butter (margarine or vegan spread would certainly suffice, but again, not necessary). 

Discussion

Our results demonstrate the replicability and generalizability of our original findings. Using the base of the recipe provided by Half-Baked Harvest with some basic dairy-free modifications, we are able to create a dough that can serve as the foundation for some incredibly diverse bread-based desserts. 

Enthusiasm is tempered by how this dough did dry out a bit the next day. It was easily remedied by being rewarmed, but this was frustrating because of the extra effort at minimizing this possibility with the simple syrup coating. I also received no complaints or push back when I offered to leave the leftovers (few as they were) with my parents. 

Be warned, I also found the dough a little too sticky to work with easily, but with some patience and determination I think we were able to pull it off (literally and figuratively). 

What's your favorite bread-based dessert? Or what recipes serve you as a foundation for multiple recipes? What would you like to see replicated here? Please let me know here or on Instagram @dairyfreewithemily.