I love custard and I love chocolate babkas, so it's safe to say this recipe was a match made in heaven! This recipe was made as part of my long-term partnership with Nature's Charm and honestly if you haven't tried any of the recipes that I've made in collaboration with them yet... this is the perfect place to start. It super fluffy, sweet and not to mention fun to make!
I hope you try it and love it as much as I did.
Ingredients: 500g all purpose flour
2tsp dry yeast
300g unsweetened soy milk
50g dairy free butter
60g granulated sugar
1.5 tsp cardamom
0.5 tsp fine table salt
Filling: 1 can Nature's Charm Coconut Custard
100g chopped chocolate
Method: Start by making the dough. In a pot, melt your vegan butter and add the soy milk. Bring to body temperature. In a large bowl add the flour, yeast, sugar, cardamom and salt and mix well. Add the wet mixture to the dry and knead until you have a smooth dough. Cover and rest for 1 hour before kneading again, covering and resting for another hour.
Shaping the babka:
To shape the babka, knock out the air and on a lightly floured surface roll it out into a rectangle about 40-30xm. Spread the custard onto the surface, sprinkle on the chopped chocolate evenly and roll into a log lengthwise. Using a sharp knife, slice down the middle of the log lengthwise. This will now leave you with two halves that you can braid together by alternating placing one over the other. Tuck the ends under and place the braid into a loaf pan lined with parchment paper. Bake on the middle rack a preheated oven at 180 degrees C for 35-40 minutes. The mixture might start to spill out over the edges of the loaf pan as the babka rises in the oven, so it might be smart to place some tinfoil or baking paper underneath so you don't make a mess in your oven. Once the babka is all baked through, leave it to cool before slicing and serving.