Ingredients
Scale
- Dough:
- 1 Tbsp (11g) instant yeast
- 1/4 cup (55g) vegan butter, melted
- 1 cup (250ml) soy milk
- 3 1/4 cups (420g) all-purpose flour
- 1/4 cup (52g) sugar, divided
- 1 Tbsp (11g) baking powder
- Filling:
- 120g iChoc white vanilla chocolate
- 2 Tbsp slivered almonds
- Extra:
- Soy milk (for brushing)
Instructions
- Heat the soy milk until warm to the touch and pour into a bowl. Add 1 Tbsp out of the 1/4 cup sugar, as well as the instant yeast and gently stir until combined. Set aside for 5 minutes until foamy.
- Combine the vegan butter and the baking powder and let rest for 3 minutes until foamy.
- Place 3 cups of the flour and remaining sugar in a large bowl and whisk together. Add in the yeast and the butter mixture and combine with a wooden spoon, then use your hands to knead for 5-8 minutes. You want the dough to be moist but not too sticky. Add in the remaining 1/4 cup flour as needed.
- Grease a clean bowl with oil and place the dough ball inside. Cover with a towel and let rest in a warm place for 1 hour.
- In the meantime melt the chocolate until smooth.
- Once the dough has doubled in size, place it on a floured surface and roll it out to a 12-x16-inch (30x40cm) rectangle. Spread out the chocolate on top leaving a 0.8 inch (2cm) border around all sides and sprinkle the almonds on it.
- Starting from one side, roll up the dough tightly until you have a long log. Use a sharp knife to cut it lengthways, then lift one half over the other and repeat this step until it has formed a twist. Gently lift into a loaf tin covered with parchment paper and let rest for another 45 minutes.
- Preheat the oven to 350°F (175°C). Brush the babka with soy milk and bake in the oven for 30-35 minutes until golden brown on top. Remove from the oven and let cool down for 15 minutes before slicing. Serve with vegan butter and maple syrup.
Description
As in all of my recipes, 1 cup equals 250 ml.