• In a large bowl, whisk together 3 ½ cups flour, yeast, and salt. 
• Then, add in the dairy free milk and maple syrup. 
• Using a spatula, fold until mostly combined.  Sprinkle a little more flour if needed to not be sticky and form a ball.  
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 

  *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.

For the filling

• Preheat oven for 350 degrees
• In a small bowl combine the sugars and cocoa powder together.
• Once risen, lightly flour a surface and roll dough out until approximately 12×15 rectangle.
• Brush the butter across the entire surface.
• Evenly sprinkle the cocoa powder and sugar mixture across the dough. If adding, chocolate chips, evenly sprinkle across.
• Starting on one side, roll the dough into a log.
•  Cut the log length wise carefully so there are two long pieces. 
• Starting at one end, pinch the ends together and then braid the two pieces together and pinch together again at the end.  
• Carefully place in a well greased loaf pan.

  *If your babka is not at the top of your pan, cover it and let it rise until it is. If it is, proceed with baking.
• Place in oven for 35-40 minutes or until done.

For Simple Syrup

• While baking, add sugar and water to a small pot and bring to a boil. 
• Stir and let boil until all sugar is dissolved.  Set aside. 
• When the bread is done, brush the simple sugar syrup onto the bread. Let cool and serve.