Vegan Cinnamon babka?! About damn time I say. This sweet, warming loaf of deliciousness is like a cinnamon roll you can slice into, and is the perfect treat with a cup of coffee or tea. If cinnamon isn't your thing I also have a pistachio and a chocolate babka recipe on the blog, but I'd say this classic is absolutely worth a try! Why not make them all and invite your friends over for a babka party?
Ingredients:
450g all purpose flour
2tsp dry yeast
270g unsweetened soy milk
45g dairy free butter
60g granulated sugar
1.5 tsp cardamom
0.5 tsp fine table salt
Filling:
70g butter
4tbsp sugar
4-5tsp cinnamon
Method:
Start by mixing flour, yeast, sugar, cardamom and salt in a bow. Melt 45g dairy free butter in a saucepan and add the almond milk. Bring 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 38cm+32cm on a lightly floured surface. Spread vegan butter evenly over the surface, sprinkle on sugar and cinnamon and roll it into a log lengthwise (so the log should be 38cm 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 log and place the braid into a greased loaf pan.
Cover the babka and leave it to rest for another hour while preheating your oven to 180 degrees. Bake it in the oven for 30-40 minutes until golden brown and cooked through.
Enjoy!
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