Is this the best babka ever created? Honestly I'm tempted to claim the title for this one because it was sooo good! An all vegan treat of fluffy yeasted sweet dough, melty chocolate chunks and a flavourful Biscoff swirl throughout. This one is a bit of a messy one to serve but so worth it. Give it a go and let me know what you think!
Ingredients:
500g all purpose flour
2tsp dry yeast
300g unsweetened soy milk
50g dairy free butter
70g granulated sugar
1.5 tsp cardamom
0.5 tsp fine table salt
Filling
300g smooth Biscoff spread
100g chopped dark chocolate
“Egg wash”
1tbsp butter
1tbsp maple syrup
Method:
Start by mixing flour, yeast, sugar, cardamom and salt in a bow. Melt the dairy free butter in a saucepan and add the soy milk to the pan once melted. Bring it up to body temperature. Pour the wet mix into the dry mix and knead until you have a smooth dough. Leave to rest for about 1-2 hours until doubled in size. Once the dough has risen, knock out the air and roll it out into a rectangle about 40x30cm on a lightly floured surface. Melt the biscoff spread and spread it evenly over the surface, sprinkle on the chopped chocolate and roll it into a log lengthwise (so the log should be 40cm long). 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 the braid and place the braid into a greased loaf pan. Cover the braided dough with cling film or a reusable alternative and let rest for another hour.
Preheat your oven. Melt 1tbsp butter and mix with 1tbsp maple syrup. Brush 2/3 of this mix over the babka before placing in the oven and bake at 180C for about 30-35 minutes until golden brown and baked all the way through. Brush the top of the babka with the rest of the "egg wash" mixture. Let it cool in the loaf pan until just slightly warm or at room temperature before slicing and serving. Enjoy!
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