Bake Your Way to Bliss: A Vegan Chocolate Babka Adventure
Okay, folks, let's be honest – sometimes the best therapy is a warm oven and the smell of something delicious baking. And what could be more comforting than a rich, swirly, chocolate-y babka? Today, we're diving into a vegan version that’s just as decadent as the original, but packed with plant-powered goodness!
I know, I know, yeast can be a little intimidating. But trust me, if I can do it (and I’m no baking whiz!), you definitely can! This isn't just about making a delicious treat; it's about taking a little time for yourself, getting your hands doughy, and creating something truly magical. Plus, the sense of accomplishment when you pull that babka out of the oven? Priceless!
The Magic of Ingredients
Before we get started, let’s chat about what makes this babka so special:
- Flour Power: We're using a mix of all-purpose and bread flour to get the perfect balance of fluff and crisp. The bread flour, with its higher gluten content, is the secret to that beautiful rise.
- Sweetness: A touch of sugar in the dough, more in the filling, and a simple syrup glaze? Yes, please! It's all about creating layers of flavor that dance on your tongue.
- Yeast: Our bubbly friend that gives us that amazing texture. I prefer instant yeast – no fuss, just stir it in and let it work its magic. If you have active dry yeast just be sure to activate it first, we need those little guys ready to go!
- Vegan Butter: This is key for that rich, melt-in-your-mouth goodness. I used vegan butter, but you can use coconut oil (the non-fragranced one!). But I warn you – it can get a bit messy!
- Chocolate, Glorious Chocolate: High-quality dark chocolate is essential. It melts into the dough, creating a gooey, dreamy filling that is just irresistible. We are using cocoa to enhance that flavor even more!
Making the Magic Happen
Don’t worry, this recipe is easier than it looks, especially with my handy, step by step guide.
- Dough Time: Mix your flours, yeast, sugar, and salt. Then add the plant milk, and knead until smooth.
- Butter In: Add your vegan butter, a bit at a time. Kneading this in is messy, but it's worth it! Keep going until the dough is smooth and elastic.
- Chill Out: Pop the dough in the fridge overnight for a slow proof (or a couple of hours at room temp if you're short on time).
- Roll It Out: Roll the dough into a rectangle and spread the chocolate filling leaving a small border.
- Get Twisty: Roll the dough into a log, slice it lengthwise and twist the two pieces together to make a beautiful braid.
- Proof and Bake: Let the babka proof a little more then bake it until golden brown.
- Get Glazed: Brush with a simple sugar syrup for a glistening finish!
The Recipe
Ingredients
Dough:
- 125g / 1 cup bread flour
- 125g / 1 cup all-purpose flour, plus extra for dusting
- ½ tsp fine salt
- 50g / ¼ cup caster sugar
- 8g / 2 ¼ tsp instant dried yeast
- 160ml / ⅔ cup cold plant milk
- 75g / ⅓ cup + 2 tbsp vegan butter, cubed
Filling:
- 80g / 2.8oz vegan dark chocolate
- 50g / ¼ cup vegan butter
- 30g / 2 tbsp icing sugar
- 15g / 0.5 oz cocoa powder
- ¼ tsp fine salt
Glaze:
- 50g / ¼ cup caster sugar
- 30ml / 2 tbsp water
Method
- Combine flours, salt, sugar and yeast in a bowl.
- Add plant milk and knead until dough forms.
- Add vegan butter gradually and knead until smooth.
- Place in a bowl and proof overnight or 2-3 hours at room temperature
- Melt the chocolate and butter for the filling then mix in sugar, cocoa powder and salt.
- Roll out the dough, spread the filling and make the babka.
- Proof and bake at 160°C (320°F) for 45 minutes.
- Glaze with sugar syrup.
Notes
- Make sure you use the right kind of yeast and activate if needed.
- If you use active dry yeast, ensure it is activated with some of the plant milk first.
- Be patient when incorporating the butter, it will come together!
Enjoy!
Once the babka is cool (if you can wait that long!), slice and enjoy. This is perfect with a cup of tea or a cozy evening in. Tag me on social media if you make this and remember, baking should be fun, so embrace the process and enjoy the journey. Happy baking everyone!