Ingredients
Babka Dough
▢2 ½ – 3 cups (315 – 375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed)
▢⅔ cup (165g) dairy-free milk, warm
▢½ cup (112g) vegan butter, room temperature
▢2 tablespoons (25g) granulated sugar, or coconut sugar
▢1 tablespoon (10g) instant dry yeast, (note 1)
▢Pinch of salt, if using unsalted butter
Cinnamon filling
▢⅓ cup (75g) vegan butter, melted and cooled
▢½ cup (95g) packed brown sugar, or coconut sugar
▢2 tablespoons (20g) ground cinnamon
▢1 teaspoon vanilla extract, optional
Simple sugar glaze (note 2)
▢¼ cup (50g) granulated sugar, or sugar of choice
▢2 tablespoons (30g) water
Instructions
Line an 8-inch (20 cm) loaf pan with parchment paper. A longer loaf pan will work well too.
Make the babka dough:
Add all the dough ingredients to a large bowl or stand mixer fitted with the dough hook. Mix until all ingredients come together.
Knead the dough for 5-10 minutes. The dough is ready when it’s soft, stretchy and comes away from the side of the bowl (or kneading surface). If the dough is too dry, add a dash of milk and knead again. If the dough is too sticky, add a little more flour and continue kneading.
Place the dough in a bowl and cover it with a kitchen towel. Rest the dough in a warm place for at least 1 hour or until the dough doubles in size. If the dough doesn’t double in size, place it in a WARMER spot and wait until it does.
Make the cinnamon filling:
Add all ingredients to a bowl and mix until smooth. Allow the mixture to cool until it thickens to a spreadable consistency.
Shape the babka (note 3):
Dust a clean surface with flour. Roll out the dough into a rectangle around 12 x 18 inches (30 x 45 cm) large and a little less than ¼ inch (0.5cm) thick.
Spread the filling onto the dough very close to the edge.
Starting from the short side, roll the dough into a log. Use a sharp knife to cut the log in half lengthways. This will create two long ‘strips’ of dough. Carefully twirl the two strips together. Use the pictures in the above post for guidance. If your babka is longer than your loaf pan, gently squish it so it’s around the same length.
Place the vegan cinnamon babka in your loaf pan. Cover with a kitchen towel and let it rest for at least 1 hour. The babka is ready when it rises by at least 20% and looks soft and puffy.
Baking the babka:
When your babka is almost ready to bake, preheat your oven to 170°C (340°F).
Bake the babka for 35-45 minutes. If the top of the babka is browning too quickly (and the middle isn’t cooked), loosely cover the babka with aluminum foil. The babka is ready when its surface is deep golden brown or if you insert a skewer into the middle, there shouldn’t be any wet dough on it.
Sugar glaze (make this while your babka is baking):
Add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot from the oven, brush and pour the sugar glaze on top. Make sure you use up all the glaze!
Allow the babka to cool in the loaf pan for at least 30 minutes. The babka is best eaten on the day it is baked and served slightly warm or at room temperature. For neat slices, allow the babka to cool completely and cut with a sharp serrated knife.
Store leftovers in an airtight container for up to 2 days or in the fridge for up to 5 days. Warm up leftovers before enjoying.
