Babka is a delicious braided brioche originating from Eastern Europe, traditionally filled with chocolate or cinnamon. With its indulgent swirls and soft, fluffy texture, it’s the perfect combination of sweetness and bold flavors. Think of it as a mix between cinnamon rolls, brioche, and chocolate marble cake. If you’ve never tried it, now’s the time to roll up your sleeves and bake!
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In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
Add the yeast to the dry ingredients.
Gradually pour in the plant-based milk and mix until a dough starts to form.
Add the margarine or coconut oil and knead the dough for about 10 minutes, either by hand or with a stand mixer, until it becomes smooth and elastic.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 to 2 hours, or until it doubles in size.
Melt the dark chocolate and margarine together in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts.
Stir in the sugar and cocoa powder until smooth. Let the mixture cool slightly so it thickens.
Once the dough has risen, roll it out on a floured surface into a rectangle (approximately 30x40 cm or 12x16 inches).
Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from one long side to the other, forming a log.
Using a sharp knife, slice the log lengthwise down the middle to expose the layers of filling.
Twist the two halves together, keeping the cut sides facing up, to form a braid.
Place the braided dough into a greased loaf pan, tucking the ends under if needed.
Cover the loaf pan with a towel and let the babka rise again for 30-45 minutes, or until it puffs up slightly.
Preheat your oven to 180°C (350°F).
Bake the babka for 30-35 minutes, or until golden brown on top and cooked through.
While the babka is baking, mix the plant-based milk, maple syrup, and turmeric (if using) in a small bowl.
As soon as the babka comes out of the oven, brush the glaze generously over the top to give it a shiny finish.
Allow the babka to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy your homemade vegan chocolate babka!
Babka tastes even better the next day! Store it in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
Can I use regular milk instead of plant-based milk?
Yes, you can use regular milk if you are not following a vegan diet.
How do I store the babka?
Store the babka in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
Can I substitute margarine with coconut oil?
Yes, coconut oil can be used as a substitute for margarine in this recipe.
What is the purpose of turmeric in the glaze?
Turmeric is optional and is used to add a golden color to the glaze.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise overnight in the refrigerator. Allow it to come to room temperature before proceeding with the recipe.
