Babka is a delightful Jewish treat that intertwines soft layers of sweet bread with irresistible fillings, such as the classic chocolate. Vegan Babka is an explosion of flavors and textures, where the sweet filling harmonizes perfectly with the soft and delicate brioche dough. This recipe takes advantage of the versatility of the vegan brioche dough I've previously shared on the blog, ideal for creating other dishes like the beloved Christmas Panettone.
The secret of Vegan Babka lies in the brioche dough, prepared with a combination of all-purpose flour, active dry yeast, warm water, sugar, salt, and olive oil. After kneading and resting until it doubles in size, the dough transforms into an incredibly soft sweet bread. We then spread the chocolate filling, roll, braid, and bake until golden brown. To finish, a sweet glaze enhances the flavor and appearance of the Babka.
Vegan Babka is more than just sweet bread; it is a masterpiece of vegan cuisine that wins the hearts of everyone. With its soft texture, rich flavor, and the possibility of experimenting with different fillings, it deserves a special place in your kitchen. So, give Vegan Babka a chance and discover why it has become a favorite in many homes around the world.
INGREDIENTS:
Filling:
112g dark chocolate
1/3 cup (80g) unsalted vegan margarine
1/2 cup (70g) powdered sugar
1/3 cup (20g) cocoa powder
Pinch of salt
Dough:
340g all-purpose flour
7g active dry yeast (almost a full tablespoon)
190g warm water
40g sugar (white or brown)
1 teaspoon salt
30g oil
Glaze (optional):
50g sugar
50g water
2 tablespoons glucose syrup
1/4 teaspoon vanilla extract
Watch the recipe on my YouTube channel:
INSTRUCTIONS:
Filling:
Melt the vegan margarine and chocolate in a double boiler.
Meanwhile, sift or blend powdered sugar and cocoa powder in a food processor.
Once the margarine and chocolate are completely melted, add the sugar and cocoa mixture, stirring until a homogeneous mass forms.
Dough:
Mix water, yeast, and sugar in a bowl until the sugar dissolves completely.
Add oil, flour, and salt, mixing with a spoon until you can't anymore, then let the dough rest for 20 minutes.
Place the dough on a floured surface and knead for 15 minutes or 6 minutes in a stand mixer with the hook on the highest speed (or medium speed for a KitchenAid).
Gather the corners of the dough, forming a ball, and let it rest for 1 to 2 hours in an oiled and covered bowl until it doubles in size.
Sprinkle flour on a surface and remove the dough from the bowl, trying to remove as much air as possible. With a rolling pin, stretch the dough as much as possible without tearing it, forming a square.
Spread the filling over the entire dough, leaving about 3cm at the bottom without filling to close the bread.
Roll the dough into a log and brush water or plant-based milk where it was without filling to close the dough and stick.
Using a serrated knife, cut the log in half along its entire length.
Join one end and braid the two pieces, leaving the part with the filling facing up.
Place the dough in a rectangular greased pan of about 21cm x 10cm and let it rest covered for 45 minutes or until it doubles in size.
Bake in a preheated oven at 170°C in convection mode or 180°C in conventional mode for 25 to 30 minutes.
As soon as you take the Babka out of the oven, brush the glaze on top and let it cool before removing it from the pan.
When it's warm, unmold and let the bread cool completely before cutting.
Glaze:
Add all ingredients to a saucepan.
Mix until everything dissolves.
Cook over medium heat until the liquid turns slightly yellowish.
I hope you enjoy this recipe!
Until the next post!