A vegan babka version of the sweet braided bread with a cashew nut chocolate filling.
Hola!
Today I bring you a veganised babka, which is a sweet braided bread originated in the Jewish communities of Poland and Ukraine. The filling most people use is buttery, but I decided to use a cashew nut homemade chocolate filling to give more of a nutty flavour and add more fibre.
You can find here the original recipe I based mine on.
VEGAN BABKA
Prep: 30 minutes (+ proofing time)
Bake: 40 minutes
INGREDIENTS
2 cups wholewheat spelt flour
2 cups strong white flour
7g instant yeast
1 tsp. salt
1 + 1/2 cup sweetened soya milk
1/4 cup maple syrup
Chocolate filling
200g cashew nuts
1/4 cup maple syrup
2 tbsp. cocoa powder
1/2 cup chocolate chips
Glaze
1 tbsp. maple syrup
1/2 tbsp. water
INSTRUCTIONS
- Mix all the dry ingredients and add the liquid ones, then fold the dough until fully combined, making a ball. Proof for 1-2 hours in a covered bowl until it doubles its size.
- For the chocolate filling, soak the cashew nuts in boiling water for 20 minutes, drain and blend with the maple syrup and cocoa powder.
- Roll the dough out on a lightly floured parchment baking paper 30x40cm. Spread the chocolate filling and sprinkle the chocolate chips evenly. With the help of the paper, roll the dough from the shortest side to make a log and cut it in half lengthwise with a sharp knife. Pinch the ends from one side together and braid over the baking paper, exposing as much of the layers as possible, then pinch the other ends.
- With the help of the baking paper, fit into a 2lb loaf tin and bake in a preheated oven at 180°C for 35-40 minutes.
- Combine the glaze ingredients and brush the babka as soon as it comes out of the oven. Let cool down on a cooling rack.
It will keep well at ambient for a couple of days. You can also slice it and freeze it.
Bon profit!