Babka is an enriched sweet braided bread originating in Poland. It’s a popular Easter bread but let’s be honest, it can be Easter everyday am I right?
This recipe spans over 2 days because the dough must develop overnight in the fridge. Do not skip this step because it is really important for the end result.
What you’ll need:
¾ cup plant milk of your choice, I used almond
2 tsp instant yeast
¼ cup granulated sugar, (white or brown)
3 cups cake flour
½ tsp fine salt
¼ cup coconut oil
¼ cup vegan butter or margarine
½ cup vegan butter or margarine
½ cup granulated sugar (white or brown)
2 TBS organic coco powder
¾ cup dried cranberries
How to do it:
In a microwave proof bowl, or in a small saucepan, add the milk and sugar. Heat until just warm, not boiling.
Add the yeast and mix together. Add this mixture to the bowl of a stand mixer.
Using a dough hook, put the mixer on slow speed and add 2 cups of your flour.
When incorporated, add your softened butter and room temperature coconut oil a teaspoon at a time.
Add the last cup of your flour a little at a time, keeping eye on the consistency. You don’t want it to be too dry. Slightly sticky and soft is your aim.
Knead on a medium speed for 6-8 minutes until the dough is soft, pliable and a little tacky.
Place in a lightly oiled bowl, turn the dough once to cover with oil. Cover with cling wrap and place in the fridge overnight.
Take your dough out the fridge and let sit on the counter for about an hour to warm up a little.
Grease 2 loaf tins.
While it is resting, mix your filling.
In a microwave proof bowl soften the butter. Add the sugar and cocoa powder and mix with a spoon until combined.
On a clean, lightly floured work surface. Cut your dough in half. Roll each piece of dough into a rectangle about 8mm high, 15 cm wide and 30 cm long. Spread half your chocolate filling across the dough and sprinkle with half the cranberries.
Roll the dough up relatively tightly starting at the bottom of the long end.
When you have a nice sausage. Cut it lengthways down the middle. Arrange the two ropes, filling side up, pinch the one end together and put one leg over the other about 3 times resulting in a twist. Pinching the ends together again.
Collect your braid and place gently into your loaf tin.
Repeat with the other dough.
Cover the loaf tins with cling film and place in a warm spot for 90 minutes, or until doubled in size.
Preheat the oven to 180°C.
What I do is preheat my oven during the 90 minutes and put my loaf tins in the drawer under the oven where it’s nice and warm.
When the loaves have proved, remove the clingfilm, and bake in the preheated oven for 30-40 minutes. You want the loaves to be a toasty brown on top.
Leave to cool in the pans for 10 minutes, then take them out and finish cooling on a cooling rack.
Thanks for reading and I hope you enjoy this as much as I did. And as always, if you try this out drop me a message about how it turned out or tag me in your creations on Instagram @ninarlasvegas