Best Vegan Chocolate Babka Recipe (Soft, Fluffy & Perfectly Swirled)
Best Vegan Chocolate Babka Recipe creates soft, fluffy swirls with rich chocolate flavor, perfect for breakfast, dessert, or special celebrations.
Ingredients
1 cup = 250 ml
FOR THE DOUGH
- 310 gram - 2.5 cup All-purpose flour
- 25 gram - 2 tbsp Sugar
- 4 gram - 1.25 tsp Instant yeast
- Pinch of Salt
- Plant-based milk as required
- 28 gram - 2 tbsp vegan butter (softened)
FOR THE CHOCOLATE FILLING
- 80 gram - 1/2 cup dark chocolate (chopped)
- 10 gram - 2 tbsp Cocoa powder
- 28 gram - 2 tbsp vegan butter
- 25 gram - 2 tbsp powdered Sugar
FOR SUGAR SYRUP
- 38 gram - 3 tbsp sugar
- 2 tbsp water
Instructions
FOR MAKING DOUGH
- Take all purpose flour, sugar, instant yeast and salt.
- Mix well.
- Add milk, little at a time, and start kneading the dough.
- Once dough has come together, add vegan butter.
- Start kneading the dough.
- The dough needs to be kneaded so good for atleast 8-10 minutes.
- Place the dough in a greased bowl and tightly cover the bowl.
- Keep the bowl at some warm place in the kitchen for 1 hour or until dough rises to double.
MAKING OF CHOCOLATE SPREAD
- Take a bowl and add dark chocolate, cocoa powder, butter and sugar.
- Place this bowl on a pan carrying hot water which is boiling on low heat.
- Let all the ingredients melt together.
- Take the bowl off the pan and let the chocolate spread cool down completely.
SHAPING THE BREAD
- After an hour or when dough rises, pinch it to release the air.
- Knead the dough again for a minute.
- Now place the dough on a wider surface.
- Roll it preferably in the rectangular shape.
- Spread the chocolate all over the rolled dough leaving the longer edge empty.
- Sprinkle some chocolate chips.
- Start rolling the dough from one side tightly into a log, seal the seam at the end.
- Cut the dough lengthwise into two long strips.
- Place strips open-side-up and cross one over the other to make an “x”, then twist both ends around each other, to form a twisted rope.
- Place into a greased loaf pan. As our twisted rope was bit long, we turned it into U shape in the loaf pan.
- Cover and let it rise for 30-45 minutes. If the weather is too hot, prefer to keep it in air conditioned room to avoid the chocolate turning into a mess.
- Once the dough has risen, brush the dough portion with milk.
- Bake in preheated oven @180°C for 30-35 minutes.
MAKING OF SUGAR SYRUP
- Till the time babka is baking, take sugar and water in a pan.
- Boil until slightly thick syrup is formed.
LAST STEP
- When the babka is done, apply sugar syrup all over it.
- Let it cool down for 20-30 minutes in the loaf pan.
- Thereafter take the bread out of loaf pan and allow to cool down completely on cooling rack.
- Cut into slices.
- Enjoy.
Video
Notes
- If you want to make babka without chocolate, some of the best options are cinnamon sugar + vegan butter, Biscoff spread, peanut butter or almond butter mixed with maple syrup or brown sugar, pistachio cream, tahini + brown sugar + cinnamon, apple butter, any of your favourite fruit jam, dates paste paired with cinnamon and chopped walnuts, sweetened coconut mixed with vegan butter or pumpkin butter associated with cinnamon and nutmeg. Choices are endless.
- For extra crunchy texture, sprinkle chopped walnuts, pecans, pistachios, almonds, raisins or dried cranberries or roasted coconut flakes with any filling.
- If you are making chocolate babka in extreme summers and finding difficulty in shaping, you can rest the dough in refrigerator for couple of minutes to set it firm.