Winter is the best season for baking and as I finally have some time on my hands now that the semester is finished made my first ever babka the other day. It turned out AMAZING so I decided I just had to share the recipe with you all! As always, if you try this recipe let me know by taking a photo and tagging me @mealsbymiri on Instagram so I can see your creations!
Ingredients: 450g flour
260g almond milk (Can use any dairy free milk)
25g +1tbsp dairy free butter
0.5tsp kosher salt
For the filling:
60g dark chocolate
35g dairy free butter
10g cocoa powder
50g brown sugar
Start by mixing flour, yeast, sugar and salt in a bow. Melt 25g dairy free butter in a saucepan and add the almond milk. Bring to body temperature. Pour into the dry mix and knead until you have a smooth dough. Leave to rest for about 1-2 hours until doubled in size. Make your filling by melting the chocolate and vegan butter in a bowl over a pot of boiling water. Take off the heat and mix in cocoa powder and brown sugar.
Once the dough has risen knock out the air and on a lightly floured surface roll it out into a rectangle about 38cm+32cm. Spread the chocolate mixture evenly over the surface and roll it into a log lengthwise (so the log should be 38cm long). Using a sharp knife, slice down the middle the log lengthwise, leaving about 2cm of the dough uncut. 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.
Leave to rest for another hour while preheating your oven to 180 degrees. Melt a tablespoon of vegan butter and brush it generously over the babka before baking in the oven for 30-40 minutes until golden brown and cooked through.