Flawless Vegan Chocolate Babka Recipe
User Reviews
5
Flawless Vegan Chocolate Babka Recipe
Description
This Flawless Vegan Chocolate Babka recipe starts with a yeasted dough using bread or all-purpose flour, combined with plant-based yogurt and milk to create a soft, elastic texture enhanced by turmeric for a subtle hue. The dough is kneaded until smooth, then allowed to rise until doubled. The filling is prepared separately by melting vegan butter with chocolate chips, then whisking in powdered sugar, cocoa powders, and yogurt for a smooth, spreadable consistency.
After rolling out the dough and spreading the chocolate filling evenly, the dough is shaped into a log and twisted to create visible chocolate swirls. Baking yields a loaf with a tender crumb punctuated by rich chocolate layers. A brown sugar syrup is brushed on immediately after baking to impart shine and moisture.
This babka pairs well with coffee or tea and can be enjoyed as a breakfast or dessert bread. Patience during shaping and an optional chilling step before slicing help maintain clean chocolate layers. Cooling completely prior to slicing ensures neat, uniform pieces.
Chill the rolled dough log briefly if your kitchen is warm to achieve cleaner slices.Spread the filling in a thin, even layer to prevent leaking during baking.Twist the dough with cut sides facing upward to showcase the chocolate swirls.Brush the babka with brown sugar syrup right out of the oven for a glossy finish and added moisture.Allow the babka to cool fully before slicing to maintain structure.
Ingredients
Babka Dough
- 5 cups bread flour or all-purpose flour
- ⅓ cup granulated sugar
- 2¼ teaspoons instant yeast
- ½ cup plant-based yogurt unsweetened
- 1 ½ cup plant-based milk unsweetened
- ½ cup vegan butter room temperature
- ½ teaspoon vanilla powder or vanilla extract
- ⅛ teaspoon Turmeric
- 1 ¼ teaspoons salt
Chocolate filling
- ½ cup vegan butter room temperature
- ½ cup chocolate chips vegan
- ⅔ cup powdered sugar
- ⅓ cup cocoa powder
- 1 tablespoon black cocoa powder (optional but super-recommended)
- 2 tablespoons plant-based yogurt unsweetened
Brown Sugar Syrup
- ¼ cup water
- ¼ cup brown sugar
Instructions
- Warm the plant-based milk until it reaches 100°F to 110°F (40°C to 45°C). Combine the warmed milk with the instant yeast and set aside for 5 minutes until the yeast becomes active and foamy.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, granulated sugar, salt, vanilla powder or extract, and turmeric. Add the plant-based yogurt and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
- Add the room-temperature vegan butter to the dough. Knead the dough using a stand mixer fitted with a dough hook or by hand on a floured surface for 8-10 minutes, until it is smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by melting the vegan butter, and chocolate chips in a double boiler. Once melted, remove from the heat and thoroughly whisk in the powdered sugar, cocoa powders, and vegan vegan yogurt until smooth. Chill for 30 minutes so that the filling firms up a bit.
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle approximately 18 x 12 inches (45 x 30 cm).
- Spread the chocolate filling evenly over the dough, leaving a ½-inch (1 cm) border on all sides. Starting with the longer edge, roll the dough tightly into a log, like you would for making cinnamon rolls. Pinch the seam to seal it to the body of the log.
- Using a sharp knife, slice the log lengthwise into 2 equal halves. Position the halves with the cut sides facing up.
- Twist the long ropes of babka dough together, keeping the cut sides exposed, to form a braid.
- To bake as a loaf: Transfer the twisted dough into a greased 9 x 5-inch (23 x 13 cm) loaf pan, folding it as necessary to fit in your pan. Cover loosely and let it rise for 30-40 minutes, or until puffed and filling the pan.
- Or, to bake as a wreath: Once braided, stretch the dough into one long, narrow braid. Connect the ends of the twisted dough to form a circle, pinching the ends together to seal. Carefully transfer the circle into a greased 9-inch (23 cm) round pan, ensuring the twist is evenly distributed. Cover loosely and let it rise for 30-40 minutes, or until puffed.
- Preheat the oven to 350°F (175°C). Bake the babka for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- While the babka bakes, prepare the syrup by heating the water and brown sugar over medium heat until the sugar has dissolved. Remove from heat.
- As soon as the babka comes out of the oven, brush the syrup generously over the surface. For the wreath version, ensure the syrup reaches all parts of the exposed surface. Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Pop the rolled dough into the freezer for 5-10 minutes in warm kitchens to make slicing cleaner and to preserve chocolate layers.
- Spread a thin and even layer of room-temperature filling to avoid leakage during baking.
- Twist the dough halves with cut sides facing upwards to highlight the filling and prevent melting out during baking.
- Brush brown sugar syrup on the babka immediately after baking to seal in moisture and create a shiny top.
- Let the babka cool completely before slicing to ensure a neat texture and clean slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 95g | 32% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Sodium | 572mg | 24% |
| Potassium | 238mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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