Vegan Chocolate Babka
This recipe is divine. It will knock your socks off!
Prep Time: 2 Hours
Cook Time: 1 Hour & 15 Minutes
Total Time: 3 Hours & 15 Minutes
1 c. Warm plant milk (microwave 30 seconds)
2 tbsp. Yeast (or 1 small package)
3 c. Flour (extra for rolling)
1/4 c. Coconut oil (melted)
1 tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 Stick vegan butter (or regular butter)
3/4 c. Chocolate chips
1/4 c. Plant milk (or regular milk)
1/2 tbsp. Sugar
1/4 tsp. Cinnamon
1/8 tsp. Nutmeg
1/4 stick butter (or regular butter)
1/4 c. Flour
2 tbsp. Sugar
1 tbsp. Cocoa powder
1/4 c. Chocolate chips
Warm the plant milk and then add the yeast. Let the mixture sit for 5 minutes. Stir in the flour, sugar, coconut oil, salt, and nutmeg. Kneed with a stand mixer or your hands for 8 minutes. Cover the dough with a kitchen towel and let it rise in a warm spot for 1-2 hours. The warmer the location the quicker it will rise.
Combine all of the ingredients on the stove top and stir for 2 minutes until they are all blended together and the chocolate is melted. Set aside until the dough has risen and been rolled out.
Add the butter to a medium-small sized bowl and melt it in the microwave (heat for 30 seconds). Stir in the rest of the ingredients and set aside until the babka is ready for the oven.
After the dough has risen (doubled in size) sprinkle flour on a clean surface to roll out the dough and on the rolling pin. Roll the dough into a big rectangle. The dough should be 1/2 centimeter thick once it is rolled out. Add the filling to one side of the rectangle and leave 1 inch untouched along the edges. With your hands roll the dough into a long cylinder (log). Cut the dough down the middle but leave 2 inches attached at the top. Weave the dough over each other mimicking a braid. Place the weaved dough into a greased bread pan and let it rise for 45 minutes. Preheat the oven to 350 degrees.
Once the babka has risen again, add the streusel topping and bake for 50-60 minutes. Enjoy warm.
Serving Size: 8-10