Deliciously soft and fluffy vegan chocolate hazelnut babka recipe, filled with dairy-free chocolate and hazelnut. Crafted to a vegan brioche style recipe with only simple ingredients.
For the Tangzhong:
- 40g plain flour
- 180ml unsweetened plant milk
The rest of the ingredients:
- 420g plain white flour
- 2 sachets of dry active yeast (2 x 7g, 14g in total)
- 40g caster sugar
- a pinch of sea salt
- 160ml unsweetened plant milk, at room temperature
- 40ml rapeseed oil
For the filling:
- Vegan Chocolate spread (roughly 2-3 tablespoons)
- crushed hazelnuts
Vegan “egg wash”:
- 1 tbsp maple syrup (or agave nectar)
- 3 tbsp plant milk
Plus agave nectar to coat the babka after baking.
- In a large mixing bowl combine 420g plain flour, yeast, and salt. In a separate jug combine plant milk and oil.
- Add 40g of plain flour and 180ml plant milk to a non-stick saucepan and heat over low heat. Stir continuously until the mix begins to thicken. Remove from the heat.
- Create a well in the dry ingredients, pour in the contents of the jug as well as the Thangzhong. Combine all ingredients with a wooden spatula, then transfer the dough to a lightly floured surface and knead until soft and smooth.
- Place the dough ball into a greased bowl, cover and leave to rise for 1 hour in a warm place.
- Once the hour elapses, knead the dough again for 1 minute, then roll it out on a floured surface to about half a centimetre thickness.
- Spread the vegan chocolate spread on top and sprinkle with the crushed hazelnuts.
- Gently roll up the dough lengthwise and carefully slice it down the middle of the roll.
- Carefully fold the babka by lifting the right string over the right. Repeat until the entire babka is knitted, gently squish the top and bottom of the babka to get it into a denser shape. Transfer to a lined loaf tin, cover and let it rise for another 30 minutes.
- Brush with the vegan ‘egg’ wash, then transfer to a pre-heated oven and bake at 190C for 20-25 minutes or until golden.
- Remove from the oven and drizzle with a little agave nectar for a sticky coating. Allow to cool for at least 20 minutes before removing the babka from the tin.
- Enjoy warm or cold.
Instead of going for the classical babka shape created in a loaf tin, you can also shape your babka into a wreath or simply get creative!
For this babka filling I’ve used a vegan chocolate spread and crushed hazelnuts, however there are a variety of possible fillings depending on your personal preference. Some ideas: peanut butter & raspberry marmalade, cinnamon sugar, nut butter, marmite, biscoff spread.
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