Go Back
+ servings

Babka, with chocolate or ginger/cinnamon filling

The most delicious vegan Babka
Prep Time 15 minutes
Cook Time 45 minutes
rising time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Course pastry
Cuisine Israelian, Ukranian
Servings 24 portions
Calories 252.3 kcal

Equipment

  • stand mixer with dough hook optioneel
  • 2 bread/cake baking tin 25 cm length
  • 1 greased bowl for the dough
  • 1 sharp knife
  • 1 Rolling Pin

Ingredients
 
 

  • 500 g flour
  • 1 sachet yeast
  • 70 g sugar
  • 3 g salt
  • 250 ml lukewarm water approx 28° C
  • 150 g soft butter

Chocolate filling

  • 80 g chocolate
  • 40 g plant milk
  • 50 g butter
  • 1 tsp cacao powder
  • 35 g icing sugar optional

Ginger/cinnamon filling

  • 75 g almond paste
  • 30 g brown sugar
  • 1 tsp cinnamon
  • 50 g ginger shavings with adhering syrup
  • 50 g soft butter
  • 2 Tbsp plant milk

streusel

  • 50 g flour
  • 1 pinch salt
  • 1 pinch baking powder
  • 50 g butter
  • 25 g sugar
  • 20 g oatmeal flakes

Syrup

  • 100 g sugar
  • 100 g water

Instructions
 

For the dough

  • Combine flour, salt, sugar, yeast and water and knead, either manually or with the stand mixer and dough hook in 5 minutes to form a supple dough. Then work the softened butter into the dough in 4 portions and knead for a few more minutes until you have a soft, velvety and supple dough.
    500 g flour, 1 sachet yeast, 70 g sugar, 3 g salt, 150 g soft butter, 250 ml lukewarm water
  • Form a ball of the dough and place the dough in the lightly oiled bowl. Cover the bowl with plastic wrap or a lid and let rise in a warm place (ideally 27° C) for about 45 minutes, or until the dough has doubled in volume. In the meantime, prepare the fillings, streusel and syrup.
  • After 45 minutes of rising, deposit the dough on a floured work surface and divide it into two portions. Roll out one piece of dough into a square of about 23 x 23 cm (the size of your baking tin - 2 cm). Flour your dough again if necessary to prevent sticking to your work surface or rolling pin.
    uitgerold deeg
  • Grease both baking tins. If desired, also place a piece of baking paper in the baking tin.
  • Spread the dough sheet with one of the fillings. Keep about 1 cm. of the dough free on all sides.
  • Now roll the piece up into a roll. Repeat this process with the second piece of dough and the other filling.
  • Now cut both dough rolls in half lengthwise with a really sharp knife.
  • Place the halves cut side up and lay one half over the other so that a large X forms.
  • Now braid the halves together. Pinch the dough ends together.
  • Place the braid in a greased baking pan. Repeat this process with the other two dough halves.
  • Cover both baking tins with plastic wrap or a cloth and set to proof for 20 minutes in a warm place (ideally 27° C).
  • Preheat your oven to 175° C.
  • After 20 minutes, sprinkle both the Babka's-to-be lightly with the streusel (make sure you can still see the beautiful filling) and place in the oven.
  • Bake the Babka's until golden brown in about 45 minutes. Check doneness with a thermometer (at least 85° C).
  • Pour the sugar syrup on and over the Babkas. Allow the Babkas to cool for about 20 minutes before carefully removing from the tin. Allow to cool further on a wire rack.

For the chocolate filling

  • Heat chocolate, milk, butter, cocoa powder and sugar in a saucepan or microwave until butter and chocolate are melted (allow to reach 65° C maximum). Once melted, use a hand blender or whisk to blend into a smooth cream.
    80 g chocolate, 40 g plant milk, 50 g butter, 1 tsp cacao powder, 35 g icing sugar
  • Place the filling in the refrigerator to stiffen.

For the ginger/cinnamon filling

  • Blend all ingredients in a food processor or with a hand mixer until a smooth, spreadable mass. Set aside until use.
    75 g almond paste, 30 g brown sugar, 1 tsp cinnamon, 50 g ginger shavings with adhering syrup, 2 Tbsp plant milk, 50 g soft butter

For the streusel

  • Sift flour, baking powder and salt into a bowl. Cut butter into cubes, then add the cubed butter, sugar and oatmeal flakes to flour and crumble/rub all ingredients together to form a sprinkleable crumb. Set aside until use.
    50 g butter, 20 g oatmeal flakes, 50 g flour, 1 pinch salt, 1 pinch baking powder, 25 g sugar

For the syrup

  • Boil sugar and water briefly in a small saucepan until sugar is dissolved.
    100 g water, 100 g sugar

Notes

With this recipe you will bake two Babkas with two different fillings. Each filling is enough for one Babka. If you want to bake only one, halve the ingredients for the dough and choose one of the above fillings. 
Overnight rising method: Instead of rising in a warm place, you can also let the dough rise overnight in the refrigerator (or 8 hours). After 8 hours, proceed with rolling out, filling and braiding as described in the recipe. Since the cold dough is firmer, it is easier to handle. After filling & braiding, continue to let the Babka proof in a warm place as described in the recipe. Allow 20 minutes extra rising time because the dough still needs to come up to temperature.
Variation tip: Instead of making a chocolate Babka and a ginger-cinnamon Babka, you can also mix the cut rolls of dough. Then you get two Babkas with one half chocolate filling and one half ginger-cinnamon filling.

Nutrition

Serving: 65gCalories: 252.3kcalCarbohydrates: 32.4gProtein: 3.5gFat: 12.6gSaturated Fat: 2.9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5.9gSodium: 191.1mgPotassium: 63.9mgFiber: 1.1gSugar: 13.9gVitamin A: 453.9IUVitamin C: 0.1mgCalcium: 23.4mgIron: 0.4mg
Keyword english recipes
Tried this recipe?Let us know how it was!