Vegan Cinnamon Babka Recipe
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5.0
6 reviews
Excellent
Vegan Cinnamon Babka Recipe
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Tender vegan cinnamon babka with a buttery, golden crust and soft, fluffy interior swirled with brown sugar cinnamon ribbons. This sweet, braided bread is a great way to blow non-vegans' minds about how bangin’ vegan baking can be!
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Ingredients
Babka Dough
- 2¼ teaspoons instant yeast
- ¾ cup unsweetened plant-based milk
- 4 cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon nutmeg
- 2 tablespoons Unsweetened plant-based yogurt
- ½ cup vegan butter room temperature
- 1¼ teaspoons salt
Cinnamon Filling
- ½ cup vegan butter room temperature
- 2 tablespoons Unsweetened plant-based yogurt
- ⅔ cup brown sugar or coconut sugar
- ¼ cup cinnamon
- ¼ teaspoon ground cloves
Brown Sugar Syrup
- ¼ cup water
- ¼ cup brown sugar
- ½ teaspoon vanilla powder optional
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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 minute until the yeast becomes active and foamy.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, granulated sugar, and nutmeg. Add the plant-based yogurt and the yeast mixture to the dry ingredients. Mix until a a very-insanely dry and shaggy dough forms.
- Add the room-temperature vegan butter, and salt 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 creaming the vegan butter and plant-based yogurt together in a bowl. Stir in the brown sugar, cinnamon, and cloves until smooth. Set aside.
- 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 cinnamon 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. Pinch the seam to seal.
- Using a sharp knife, slice the log lengthwise into 2 equal halves. Position the halves with the cut sides facing up. Twist them together, keeping the cut sides exposed, to form a braid. Transfer the twisted dough into a greased 9 x 5-inch (23 x 13 cm) loaf pan.
- Cover the pan loosely and let the dough rise for 30-40 minutes, or until it has puffed up and fills the pan.
- 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 and stir in the vanilla powder, if using.
- As soon as the babka comes out of the oven, brush the syrup generously over the surface. Allow the babka to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Equipments used:
Notes
- 🔥 Yeast Mode Activated
- 🔥
- Warm your plant-based milk to 100°F-110°F (40°C-45°C) to activate the yeast properly. Too hot or too cold, and the yeast will throw a tantrum instead of rising.
- ❄️ Firm it in the Freezer
- ❄️
- Pop the rolled dough log on a tray in the freezer for 5 minutes before slicing and twisting. This keeps the filling in place and makes the dough easier to handle.
- 🔄 Twisted Sister
- 🔄
- Keep the cut sides of the dough facing up when twisting to showcase the filling and avoid a messy leak at the bottom of the loaf pan.
- 💧 Glazed and Confused
- 💧
- Brush the sugar syrup onto the babka immediately after it’s out of the oven. This seals in moisture and gives it a bakery-worthy glossy finish.
Nutrition Information
Show Details
Calories
563kcal
(28%)
Carbohydrates
89g
(30%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.1g
Sodium
567mg
(24%)
Potassium
201mg
(6%)
Fiber
7g
(28%)
Sugar
34g
(68%)
Vitamin A
1148IU
(23%)
Vitamin C
1mg
(1%)
Calcium
145mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 89g | 30% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Sodium | 567mg | 24% |
| Potassium | 201mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 34g | 68% |
| Vitamin A | 1148IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 145mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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