if you haven’t watched seinfeld, please disregard the title. all you really need to know is that the correct babka is chocolate babka. cinnamon babka is ok, but it doesn’t match up to chocolatey magic. this batch makes a whole loaf, probably around 10 slices of you’re doing it thick - which you will be.
once it goes a bit stale, don’t fear. you can pre-slice and freeze it, ready to be oven-toasted. or, disregard health here: make babka french toast by dipping the slice in soy milk and frying in vegan butter. serve with fresh berries to balance out the heart attack on a plate you’re about to serve.
the recipe was adapted to be vegan from this new york times recipe.
let’s go!
ingredients.
for the bread:
4 cups plain flour
1 1/2 cups soy milk
2 tbsp instant yeast
generous pinch sea salt
for the delicious filling:
2/3 cup vegan chocolate chips
1/3 cup vegan butter, melted
1/2 cup sugar of your choice
3 tbsp cocoa powder (make sure it’s vegan)
how to.
mix most of the flour (leave about 1/4 cup), salt, yeast. add the milk and knead to form a ball. add the rest of the flour if it’s too wet.
cover the mixing bowl with a tea towel and leave to rest for about 1 hour, or until significantly risen.
once the dough is risen, preheat oven to 180 degrees celsius.
combine butter, cocoa powder, sugar and chocolate chips in a small bowl.
lightly flour your kitchen table, and roll out the dough into a thick circle (as pictured).
spread your cocoa mixture all over the dough.
roll the dough into a log. then, cut the log down the middle, leaving the top uncut for easier braiding.
braid your bread. take turns folding one part over the over, then pinch at the end to secure it.
carefully lift into a well-greased baking tin and bake for 30-35 minutes.
let cool and serve!