Babka (Chocolate or Cinnamon)

So, in Pastry School, we had a 6-week bread course. Of all the bread I made, the rich, sweet, flaky ones were my favorite. Contrary to popular belief, you don’t need milk, eggs, and butter to create rich challahs and flaky croissants. You just need strong arms (or a stand mixer w/ a dough hook attachment), a clean countertop, and a little bit of patience!

The secret to flaky layers or stretchy dough is to knead the dough long enough, but not too long! Doing the “Window Pane” test is the best way to ensure you’ve done sufficient kneading! Here is a quick video of me testing the Babka Dough.

This Babka is perfect for breakfast or a brunch addition. Simply top it with vegan butter or cream cheese and enjoy! You could even toast it up, and eat it plain!

Here is the recipe! Followed by a video of how to roll out, fill and twist the Babka in order to get that swirled Babka look!


RECIPE:

    • 1/2 c. Sugar
    • 1 c. Water (warm), up to 1/2 c. more if needed
    • 2 1/4 tsp Active Dry Yeast
    • 1/3 c. Oil
    • 1 tsp Vanilla
      • 4 c. AP Flour
    • 1/2 tsp salt
    • *CHOCOLATE FILLING
    • 1/2 c. Vegan Butter, melted
    • 1/2 c. Dark Chocolate, melted
    • 1/2 c. Powdered Sugar
    • 1/2 c. Cocoa Powder
    • *CINNAMON FILLING
    • 1 c. Brown Sugar
    • 1/4 c AP Flour
    • 1 T Cinnamon
    • 2 T Vegan Butter, Melted
    • 1-2 T Water
    • *STREUSEL
    • 1/4 c. Brown Sugar
    • 1/4 c. AP Flour
      • 1 tsp Cinnamon
      • 1/4 tsp Salt
    • 1-2 T Vegan Butter, Melted
      1. In the bowl of a stand mixer, fitted with a dough attachment, combine 1 cup of warm water, sugar, and yeast. Allow it to sit for 5 to 10 minutes, or until it becomes bubbly.
      2. Add remaining dough ingredients.
      3. Mix on medium-low speed for 2 minutes. The dough should be soft but not too dry. If it seems dry or hard, add up to 1/2 cup more of water.
      4. Mix for about 3 more minutes or until it is soft and springy. (Here is where I use the windowpane test above to ensure I achieve my desired texture)
      5. Turn out onto a lightly greased bowl, cover with a towel and let it proof until it is doubled in size.
      6. This will take about an hour. During this time, prepare your fillings and streusel by combining all the ingredients in small bowls. For the streusel, start with 1 Tablespoon of butter, and add more if it’s too dry. Not exceeding 3 Tablespoons.
      7. Prepare 2 loaf pans (Mine were 9 inches by 5 inches) w/ spray and flour or parchment.
      8. Turn out dough onto lightly greased surface. Divide into 2 pieces. Set one aside, covered until you’re ready to use it.
      9. Roll Dough into a square (mine were between 12 and 14 inches on each side).
      10. Spread on your fillings as even as possible, and roll into a log.
      11. Slice your log down the middle, twist one side of your log clockwise and the other side counterclockwise, and then twist them together.
      12. Pinch the end to seal, and then carefully place it into your loaf pan.
      13. Repeat with your second portion of dough and your other filling, and cover both of your loaves with a towel.
      14. Leave to rest at room temperature until doubled in size.
      15. Preheat oven to 375*
      16. Once your Babka has doubled in size, Brush your cinnamon babka with water, and top with as much streusel as your heart desires!
      17. Bake for 40-50 minutes, or until they are nicely browned and a knife inserted into the center comes out without doughy-ness on it.
      18. Allow them to cool for at least 30 minutes before serving. This will allow them to finish cooking and the filling will be set enough to avoid a mess.
    1. ENJOY!
  1. (The video below shows how I fill and twist the Babka if the instructions were confusing.)

14 thoughts on “Babka (Chocolate or Cinnamon)

    • veganbeggar says:

      Sorry, I am just seeing this. I don’t think almond flour would work since it doesn’t have stretch (gluten) and won’t absorb liquid the same way. So your bread wont hold together. You could try a gluten free bread flour, those usually work 1 for 1 since they have a binding ingredient included.
      Thank you for checking out my recipes! 🙂

  1. Bradley says:

    I’ve tried this recipe twice but find myself messing up the dough because there doesnt seem to be enough liquid – have you found you needed more than yhe extra 1/4 water?

    Thanks

    • veganbeggar says:

      Hi, you can add more water 1Tbsp at a time. I don’t usually need to but it could be that we measure flour differently. Good luck!

    • veganbeggar says:

      Hi! Thanks for pointing that out, I never noticed! I will fix the recipe. It’s 2 1/4 tsp or 1 standard packet. I use active dry yeast.
      Thanks, happy baking!!

  2. Lucas says:

    Hi Destinee, i wonder if it is possible to replace the Vegan butter with another oil like olive oil or vegetable oil or coconut oil, thanks.

    • veganbeggar says:

      Hi there! I use the vegan butter to ensure that the filling will firm back up after the bread bakes and cools down. So coconut oil would work since it is a solid at room temp.
      Happy baking! 🙂

  3. Sanskriti Kariwal says:

    I didn’t hope it to be soooo soft considering it was vegan! Do try it. It will surpass your hopes. I, however, proofed the dough overnight for the first rise.

  4. Kaur says:

    Hi,

    I tried to make the bread today. Tasted very well.

    The only issue I had was that the chocolate spread was a bit runny and even if I tried to keep it in the fridge for 20 minutes, it was not firming up. So when I cut the dough to braid it the filling was pouring out massively.

    I had actually beat the butter then added in the chocolate, followed by the flour and cocoa powder.

    What can be done from here?

    • veganbeggar says:

      Hmmm, that’s so strange! I’m sorry that happened! Some vegan butter brands are softer than others so that could be why. Next time, try making the filling before you make the dough and leave it in the fridge while the dough proofs! That should help it firm up! If it still doesn’t work, maybe try a different brand of vegan butter. I’m not sure where you live but Earth Balance Brand (if you can find it), has vegan sticks that are very firm!!
      Good luck!!

    • veganbeggar says:

      You could also melt the butter, pour it over the chocolate (using heat from butter to melt the chocolate), and then stir in the dry ingredients!

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