Ingredients
Units
Scale
Babka Dough:
- 3 1/2 cups bread flour, plus additional
- 1 package yeast
- 1 tsp salt
- 2 cups almond milk
- 3/4 cup vegan butter, cubed, softened
- 1/2 cup sugar
Chocolate Filling:
- 3/4 container Pyure Sugar Free Nutella
- 3/4 cup stevia sweetened chocolate chips
Simple Syrup:
- 1/4 cup water
- 1/4 cup sugar
Instructions
- Preheat oven to 200 degrees.
- Warm the milk in the microwave until it’s like bath water. If you make it too hot, it will kill the yeast.
- Now add the yeast and sugar and combine. Allow it to activate for 5-10 minutes until light and foamy. Once foamy add the flour and combine with your hands.
- Once it comes together add the vegan butter a little at a time. The dough should be glossy and smooth. Add a little flour to make it less sticky. 1/3 up at a time. One it’s elastic and pushes back when you touch it. Place in a greased bowl, cover with a towel, and place in the preheated oven TURNED OFF, with door open.
- Allow to rise until doubled in size or 45-60 mins. Older yeast may take longer.
- Once risen remove the dough. Preheat the oven to 350. Lightly flour a surface and roll the dough out to a 12×15 rectangle. Spread the vegan nutella across the dough leaving just a little uncovered on the edges. Be gentle as you spread. If you don’t have this nutella you can just do chocolate chips and dust with cocoa powder.
- Once you spread the nutella top with chocolate chips and begin to roll the dough into a log as tightly as you can. Carefully slice the log down the middle and being to cross the log to make a twist. Pinch the ends together. Carefully placed in a greased loaf pan. Your bread should have risen enough to reach the top of your pan. If not allow it to rise a little more before baking.
- Bake for 35-40 minutes or until done.
- In a pan over medium heat bring the sugar and water to a boil. Once the sugar is dissolved set aside. When the bread is done baking, brush the top with this mixture. Allow to fully cool in the pan, then slice.
- Prep Time: 45-60 mins
- Cook Time: 40 mins