Babka has been a recent discovery for me. This sweet bread is a typical Polish dessert that never fails on the Easter menu and other holidays. It is a very captivating dessert that will amaze your guests and despite its intricated shape, it is much easier to make than you could think!
The Babka dough is rolled out and covered with chocolate cream, then rolled into a log (like you would with a cinnamon roll). At this point, there are several ways to braid the dough and the final shape will depend on it.
To make this shape, I used the Povitika shape method.
This is my favorite way to shape Babka, and the easier one too! Originally, this is how Povitika is shaped, (an Eastern European sweet bread) and it’s very easy to make.
The picture above shows the Povitika shape. It simply consists in coiling the roll into three equal parts (S – shape) and gently press in order to fit the pan.
The result is a beautiful shape with three regular swirls.
I recommend you try this recipe although it may seem difficult initially. With a little practice, you will become familiar with the method and see how easy and fun it is!
I really hope you enjoyed this recipe! As always, I’d be very happy to see your creations, so make sure to tag me on Instagram @foodie.yuki when you make one of my recipes so that I can see them!
Have fun baking!
The best vegan chocolate babka
Ingredients for the dough
- 285 g (10 oz) all purpose flour
- 120 g (4,2 oz) plant milk (soy, oat, almond) lukewarm
- 7 g (0,25 oz) dry yeast
- 1/4 tsp ground cinnamon, optional
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 60 g (2,1oz) pant butter, melted room temperature
- 50 g (1,8 oz) sugar
- 3 g (o,1 oz) salt
Ingredients for the chocolate spread
- 200 g ( 7 oz) dark chocolate, finely chopped
- 50 g (1,8 oz) plant butter
- 1,5 tbsp agave
- 1/4 tsp of salt
- 1/2 tsp ground cinnamon
Make the dough
- Place flour, cinnamon, dry yeast and sugar in the bowl of a stand mixer and whisk to combine.
- Add warm milk, melted butter and vanilla and knead with the hook attachment until just combined. Add salt and keep kneading on medium until the dough is smooth and elastic.(About 10 minutes).
- Shape into a ball, place into a lightly greased bowl, cover it with plastic wrap or a damp towel and let it sit in a warm place until the dough is doubled in size, about 2 hours.
- While the dough is rising, make the chocolate filling.Gently melt chocolate and butter over a Bain marie (double boil). Add agave, cinnamon and salt and stir to combine. Set aside to cool down to room temperature.
- Once the dough has risen, gently deflate and roll out onto a lightly floured surface. Roll the dough into a 40×60 cm (16"x23") rectangle. If the dough fights you, let it rise for a few minutes until it is relaxed enough to roll into shape.
- Gently spread a thin layer of the chocolate filling evenly on the surface of the dough, leaving 1 cm on the upper side.
- Starting from one long edge, gently roll dough into a log and seal the ends. Coil the log into three equal pieces (into an S-shape) and place into a lightly greased 20cm-loaf pan. (gently press to fit the pan).
- Let rise the prepared babka for 1,5-2,5 h, until the dough has almost reached the border.
- Preheat oven to 175C degrees.Bake for 15 minutes, then lower heat to 150C degrees and bake for another 45 minutes or until evenly golden brown.