Vegan Chocolate Hazelnut Babka Recipe
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.
Ingredients
For the Tangzhong:
- 40 g plain flour
- 180 ml unsweetened plant milk
The rest of the ingredients:
- 420 g plain white flour
- 2 sachets of dry active yeast 2 x 7g, 14g in total
- 40 g caster sugar
- a pinch of sea salt
- 160 ml unsweetened plant milk at room temperature
- 40 ml rapeseed oil
For the filling:
- Vegan Chocolate spread roughly 2-3 tablespoons
- crushed hazelnuts
Vegan “egg wash”:
- 1 tablespoon maple syrup or agave nectar
- 3 tablespoon plant milk
- Plus agave nectar to coat the babka after baking.
Instructions
- In a large mixing bowl combine 420g plain flour, sugar, 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.
Notes
- Serving Suggestions: This Vegan Chocolate Hazelnut Babka is delightful on its own but can also be served with a dollop of dairy-free whipped cream or a scoop of vegan ice cream for a decadent dessert. For a breakfast treat, pair it with a hot cup of coffee or tea.
- Storage Tips: Store the babka in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week.
- Reheating Instructions: To enjoy the babka warm, reheat slices in a preheated oven at 150°C for about 5 minutes or until warmed through. Alternatively, use a microwave for 15-20 seconds, but be cautious as it can become too soft if overheated.
- Extra Tips:
- For an extra touch, sprinkle some powdered sugar on top before serving.
- If you prefer a richer flavor, try adding a teaspoon of vanilla extract to the dough.
- Experiment with different fillings such as fruit preserves or nut butters to customize your babka.
- Ensure the dough rises adequately during both proofing stages for the perfect fluffy texture.