"A slice of chocolate babka anyone? Fluffy, soft and easy to prepare dough swirled with delicious chocolate filling. And this gorgeous braided look. It’s such an amazing dessert but tbh I’d be more than happy to have it for breakfast too. This time I opted for a simple chocolate filling, but you can add chopped nuts, raisins or chocolate chips to make it even more delicious."
Vegan chocolate twist babka
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Prep time: 20mins
Cook time: 2hrs 30mins
Serves or Makes: 10
Recipe Card
ingredients
- 300 g all-purpose plain flour
- 180 milliliter plant milk, lukewarm
- 7 g active dry yeast
- 1 pinch of salt
- 1 tbsp granulated sugar
- 1 tbsp olive oil
- 200 g vegan dark chocolate
- 2 handfuls of chopped nuts, raisins or choc chips, optional
Method
Step 1
In a bowl mix flour, yeast, salt and sugar. Slowly pour in lukewarm plant milk and stir with a wooden spoon. Add olive oil and mix. Place the dough on a flat surface and knead for 5-10mins (you can also use a stand mixer). If it’s difficult to work with, spread some flour on the surface. The dough should be soft and come together nicely without ripping when stretched. Drizzle a bowl with oil, place dough in it, cover with a towel and leave in a warm place for 1-1 ½h (until it doubles in size).
Step 2
Melt the chocolate, set aside to cool.
Step 3
Empty the dough out on to a lightly floured surface. Roll it to rectangle (more than 1cm thick). Gently spread on the chocolate filling leaving only a small border around the edges. Sprinkle with chopped nuts or raisins if you want. Roll it lengthwise so that you end up with a long log. Cut it lengthwise in half (seam side down) to create two long stripes, then carefully overlap with each other in order to create a twist. Tuck the ends underneath the babka and transfer into a lightly greased loaf pan. Set aside in a warm place for 1h to rise.
Step 4
Bake in pre-heated to 180oC oven for 30mins, until golden brown.