This vegan chocolate babka is a delicious twist on a traditional Polish recipe. It’s a sweet, braided bread filled with a rich chocolate spread and topped with a simple syrup. Perfect for sharing with friends and family!
Ingredients:
For the dough:
- 280g plain flour
- 3 tbsp caster sugar
- 2 tsp fast action dried yeast
- 1/2 tsp salt
- 140ml soya milk
- 80g vegan margarine, melted
For the chocolate sauce:
- 80g vegan margarine
- 100g dark chocolate (70%)
- 5 tbsp cocoa powder
- 5 tbsp icing sugar
For the syrup:
- 50g caster sugar
- 50ml water
Method:
- Line a 2lb loaf tin with baking paper.
- Mix flour, sugar, yeast, and salt in a bowl. Add milk and melted margarine, then combine with a wooden spoon.
- Knead the dough on a lightly floured surface for 10 minutes. Form into a ball, wrap, and refrigerate for 10 minutes.
- Make the chocolate sauce: Melt margarine in a saucepan, remove from heat, add remaining ingredients, and stir until smooth. Let cool.
- Roll out the chilled dough to a 40x30cm rectangle.
- Spread chocolate sauce over the dough, leaving a 2cm border.
- Roll the dough into a log from the long side. Cut in half lengthwise with a sharp knife.
- Braid the two halves, creating about 3 twists.
- Place in the lined tin, cover with a damp tea towel, and let prove for 2 hours.
- Preheat oven to 180°C fan. Bake for 30-35 minutes until golden brown.
- Make syrup by dissolving sugar in water over low heat.
- Brush baked babka with syrup, let cool, then remove from tin.
Don’t hesitate to try this vegan chocolate babka – it’s a showstopper that’s sure to impress! The combination of soft, sweet bread and rich chocolate filling is irresistible. Whether you’re vegan or not, this recipe is bound to become a new favorite in your household.