Is this even better than my chocolate babka? I actually think so! The pistachio butter is a bit of a niche ingredient but honestly if you can get your hands on it or make it yourself at home it is sooo worth it for this recipe!
Ingredients: 450g flour
1tsp yeast
260g almond milk (Can use any dairy free milk)
25g +1tbsp dairy free butter
40g sugar
1tsp cardamom
0.5tsp kosher salt For the filling:
40g vegan milk chocolate
100g pistachio butter
2tbsp sugar
Start by mixing flour, yeast, sugar and salt in a bow. Melt 25g dairy free butter in a saucepan and add the almond milk. Bring to body temperature. Pour 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 on a lightly floured surface roll it out into a rectangle about 40cm x 30cm (just an estimate, you do you!) Spread the pistachio butter evenly over the surface until completely coated, sprinkle on the sugar and chop your chocolate and sprinkle on top.
Roll the dough into a log lengthwise (so the log should be about 38cm long). Using a sharp knife, slice down the middle the log lengthwise, leaving about 2cm of the dough uncut. This will now leave you with two halves that you can braid together by alternating placing one over the other. Tuck the ends under and place the braid into a loaf pan lined with parchment paper.
Leave to rest for another hour while preheating your oven to 180 degrees. Melt a tablespoon of vegan butter and brush it generously over the babka before baking in the oven for 30-40 minutes until golden brown and cooked through. Enjoy!
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