CHOCOLATE CINNAMON BABKA

This recipe needs proving a couple of times so I’d start making your dough in the morning. That way you don’t end up baking at 2am in the morning like I often end up doing.


I always use Naturli vegan block as my vegan butter as I think it behaves most like real butter, in comparison to other vegan alternatives I’ve tried. If you’re using coconut oil, I’d use refined, that way you don’t impart any coconut flavour into your baking.

 
Vegan chocolate cinnamon babka marble
 

Dough

350g plain flour

35g light brown sugar

4g fine sea salt

185ml dairy free milk

7g active dried yeast

1/2 tsp caster sugar

85g vegan butter/ coconut oil

Filling

100g light brown sugar

25g cocoa powder

1 1/2 tsp ground cinnamon

1/4 tsp fine sea salt

100g softened vegan butter or coconut oil

75g finely chopped dark chocolate

Glaze

2 tbsp golden syrup

1 tbsp dairy free milk

Streusel

45g light brown sugar

1/2 tsp ground cinnamon

1/4 tsp fine sea salt

30g vegan butter or coconut oil

45g plain flour

  1. In a large bowl add 350g of plain flour, 35g light brown sugar, 4g fine sea salt. Thoroughly sift together using a whisk.

  2. If you're using fast action yeast you can go ahead and add the rest of the dough ingredients to the bowl and mix together. If you’re using fresh or active dried yeast then measure out 185ml of dairy free milk in a small pan. Heat until lukewarm (around 37C/38C) add the yeast and 1/2 tsp of caster sugar, stir and leave to stand for around 10 minutes until bubbles form on the surface. Then add to the dry ingredients and mix.

  3. Next melt the vegan butter or coconut oil. Leave to cool slightly then add to the rest of the dough ingredients and mix to combine.

  4. Lightly flour a surface and tip out the dough. Knead by hand for around 10 minutes (approximately 6 minutes in a stand mixer). Place dough into a lightly oiled bowl, cover with a tea towel and then prove in a warm spot for around 2 hours or until doubled in size.

  5. When the dough has proved, tip out onto a lightly floured surface. Knock back the dough and then roll into a 40cm by 30cm rectangle.

  6. For the filling mix together all the ingredients (apart from the chopped dark chocolate) until smooth and combined. Evenly spread the chocolate mixture over the dough, right to the edges then sprinkle over the chopped dark chocolate.

  7. Tightly roll the dough from the long side to make a 40cm roll. Then with a sharp knife trim each end of the roll to neaten. Then cut all the way down the middle to create two equal pieces.

  8. Turn both pieces of dough so that the filling is facing upwards. Starting from the middle, place one piece of dough over the other until you have a neat plait. Tuck the loose ends under to secure the twist.

  9. Grease a 30cm loaf tin with a little vegan butter or oil and line the tin with a large piece of greaseproof baking paper that overhangs the sides. Transfer the Babka to the tin, cover with a tea towel or cling film and leave to prove for 45 minutes to an hour.

  10. While the Babka is proving make the streusel topping. Mix together the sugar, cinnamon, salt and vegan butter or coconut oil until combined. Then add 45g of plain flour and scrunch using your hands to create a crumble texture.

  11. Towards the end of the proving time preheat the oven to 160C fan/ 180C/ Gas 4. When the Babka has proved mix together the ingredients for the glaze and brush over the top of the dough, sprinkle over the streusel and then place in the oven for around 45 minutes.

  12. Leave to cool in the tin for around 10 minutes before transferring to a cooling rack to cool completely. Slice and serve. Keeps for around 3 to 4 days.