Vegan Chocolate Babka | VegNews
This traditional sweet bread comes from and comes from Jewish communities Baked with love Cookbook can come in many variations, but this rich chocolate version is our favorite.
What you need:
For the dough:
¾ cup of unsweetened vegan milk
3 cups plus 1 tablespoon flour, divided
⅓ cup plus 1 tablespoon coconut sugar, divided
2¼ teaspoons of instant yeast
¼ cup unsweetened applesauce
¼ cup vegan butter, melted
1 teaspoon vanilla extract
For the chocolate filling:
½ cup chopped vegan dark chocolate (80% cocoa)
½ cup unsweetened coconut cream
¼ cup coconut sugar
1 tablespoon coconut oil, melted
What you are doing:
- For the dough, heat the milk to 110 degrees and pour it into a large bowl. Add 1 tablespoon of flour and 1 tablespoon of coconut sugar to the bowl and whisk to dissolve. Add the yeast, mix, and set aside to activate for 5 to 7 minutes.
- Once the yeast is activated, add the remaining ⅓ cup of sugar, applesauce, butter, and vanilla. Mix to combine.
- Gradually sift the remaining 3 cups of flour into the damp mixture in 1 cup increments and mix the batter with a spoon to combine the flour with the damp mixture. Once the flour is fully incorporated, gently knead the dough in the bowl until it is united. Shape the dough into a ball.
- Grease a clean bowl with 1 teaspoon of olive oil, then pour the batter into the bowl and cover with a clean kitchen towel. Place the bowl in a warm place until it has doubled in size (about 45 minutes).
- While the batter is rising, prepare the chocolate filling. In a microwaveable bowl, add the chocolate and microwave at 30 second intervals until melted. Pour melted chocolate into a medium bowl, add coconut cream, coconut sugar, and coconut oil and whisk. Set aside in a warm place.
- Preheat the oven to 350 degrees. Grease two 9 x 5 inch loaf pans with remaining olive oil. When the dough has doubled in size, lightly flour a clean work surface and rolling pin and place the dough on the floured surface. Roll the dough into a large 9 by 17 inch rectangle with one of the long sides facing you. Spread the chocolate filling on the dough with a butter brush or spoon, making sure that it reaches the edges.
- Start rolling the other side of the dough toward you until it is a 17 inch long cylinder. Using a sharp knife, cut the cylinder in half lengthways. Cross one strand over the other in the middle. Gently twist the strands together to form a spiral. Halve the spiral diagonally and place in prepared loaf pans, then cover with a clean kitchen towel. Put covered loaf pans in a warm place to inspect for 20 minutes.
- After testing, bake the loaves for 45 minutes or until brown and puffy. The babka should feel slightly firm and sound hollow when you tap it. Remove from oven and let cool for 10 minutes before removing from pans. Cut into slices and serve.
Photo credit: Bretagne Berlin