Vegan cinnamon raisin babka
vegan-friendly, plant-based, refined-sugar-free
Equipment
- Stand mixer, loaf pan
Ingredients
- Ingredients for the bread starter 25 g / 2,5 tbsp bread flour "0" type in Europe 50 ml / 3 tbsp water 50 ml/ 3 tbsp oat milk
- Ingredients for the bread (wet) 120 ml / 0,5 cup oat milk, warm (55C/110F) 1 tsp vanilla bean paste 50 g/0,25 cup plant-based butter
- Ingredients for the bread (dry) 7 g/ 2,5 tsp instant yeast 350 g/ 2,75 cup bread flour 16 g / 2 tbsp coconut milk powder 65 g/ 1/3 cup light brown sugar 5 g/1 tsp pink salt 1/4 tsp freshly ground nutmeg zest from half an orange zest from half a lemon
- Ingredients for the filling 90 g plant-based butter at room temperature 50 g dark brown or coconut sugar 20 g light brown sugar 2 tbsp ground cinnamon pinch pink salt 80 g golden/regular raisins 60 ml / 1/4 cup rum or orange juic 80 g pecans, toasted and chopped
Instructions
Make the rough
- In a small saucepan, combine the bread flour, milk and water and whisk to remove any lumps. Cook over medium-low heat for 3-5 minutes whisking continuously, until the roux starts to thicken. The roux should have the consistency of a curd.Remove from heat and let cool to room temperature.
Make the dough
- In a medium bowl, combine the dry ingredients.
- Add the warm milk, vanilla and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
- Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
- Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.
- Transfer to a greased bowl. Cover and let rise for about 2 hours or until doubled in size.
- While the dough is resting, make the filling.
- After the first raise, gently deflate the dough on a floured surface and using a rolling pin, roll the dough out into a rectangle (roughly 30×50 cm). The shorter side should not be more than 3-5cm longer than your loaf pan.
- Spread the filling over the flattened dough and sprinkle over the raisins and pecans evenly. Press to make them stick to the spread.
- Starting from the short edge, roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
- Using a sharp knife, cut the log in half lengthwise and twist the two logs around each other leaving the filling exposed.
- Transfer to a greased and parchment-lined loaf . Cover and let rise in a warm place for 45 minute.
- Preheat oven to 175C | 350F degrees and bake for about 25 minutes or until the top is golden brown.
- Once baked, remove from the oven and allow to cool completely before slicing and eating.
Make the filling
- Soak the raisin into the rum or orange juice for at least 10 minutes. Drain and chopped them.
- Toast the pecans in a saucepan or oven and chop finely.
- Add the butter, sugars, cinnamon and salt to the bowl pf a stand mixer fitted with the whisk attachment. Whisk until light and fluffy (7-8 minutes)
- Place the spread into a bowl and keep in the refrigerator.