Ingredients
Units
Scale
For the dough
- 250g white flour
- 60g sugar
- 60g margarine or coconut oil
- 1 pouch of yeast (7g)
- 125g plant-based milk at room temperature
- 1 pinch of salt
For the filling
- 280g dark chocolate
- 50g margarine
- 40g sugar
- 15g cocoa powder
For the glazing
- 2 tbsp plant-based milk
- 1 tbsp maple syrup + 1 pinch of turmeric
Instructions
Dough
- Place the yeast into a small bowl.
- Add the milk and 1 tsp of sugar to activate the yeast, and stir.
- Put the milk, yeast mixture, and margarine / coco oil into a larger bowl and add the dry ingredients.
- Knead everything together into a smooth dough. (By hand or with a machine).
- When the dough no longer sticks to your hands or the sides of the bowl, cover it and leave it to rise for about 1-2 hours. Ideally, it should double in volume.
Filling & Baking
- Melt the margarine and chocolate in a pan.
- Incorporate the sugar and cocoa powder until you have a smooth paste.
- Dust your workbench with flour. Roll out the dough to a rectangle shape.
- Spread the chocolate paste over the whole surface.
- Roll the dough lengthways, starting with the longer edge of the rectangle.
- Place the roll with its seam down on the kitchen surface. Then cut the roll in half lengthways and braid the two pieces on top of each other.
- Transfer the dough to a greased baking pan and let it rest for one hour.
- Before baking, brush the glazing onto the babka.
- Place it into a preheated oven and bake at 180 °C (350 °F) for 40-45 minutes.
Notes
For a final glaze, heat water and sugar together, then let it cool. Glaze the babka as soon as you take it out of the oven. This glaze will help keep the babka moist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert / Snack
- Diet: Vegan