Vegan Chocolate Babka Recipe
85 min
©foodspring
What would a Sunday brunch be without the big, baked centerpiece? Our vegan chocolate babka recipe is the perfect thing to share, give away, or snack on for yourself. It’s a sweet yeasted bread that’t just a bit different. Try it now and see why we’re blown away: it’s extra fluffy, and with an extra portion of protein it’s the perfect thing for anyone who likes it chocolatey.
Ingredients
For the dough:
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285 gspelt flour
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15 gVegan Protein Neutral
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145 mloat milk
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5 gdry yeast
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1 tspFlavour Kick Vanilla
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4 tbspcoconut oil, liquid, at room temperature
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20 gcoconut blossom sugar
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0.5 tspsalt
Preparation
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1
Mehl, Vegan Protein, Hefe, Zucker und Salz in eine Schüssel geben und gut umrühren. Into a bowl, add the flour, Vegan Protein, yeast, sugar, and salt. Mix well.
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2
Add the oat milk, coconut oil, and Flavor Kick. Mix everything until it forms a smooth dough. Continue to knead for about 10 minutes.
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3
Grease the inside of a bowl. Form the dough into a ball and transfer it to the greased bowl. Cover with a dish towel and set aside in a warm place for about 2 hours to rise.
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4
When the dough has risen, dust your working surface with flour and move the dough onto it. Roll the dough out to a rectangle about 40x60cm.
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5
Spread the Vegan Protein Cream onto the dough. Leave 1cm free at each edge.
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6
Roll the dough up lengthways. Start with one of the long sides and keep going until it is all rolled up. Gently press the edges with your fingers to seal them. Cut your dough roll into 3 equally sized pieces.
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7
Grease a loaf pan. Put the 3 rolls into the loaf pan. Set aside to rise for another 1-2 hours.
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8
Preheat the oven to 190°C.
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9
Bake the vegan chocolate babka at 190°C for 35 minutes.
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1Enjoy!
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