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Author Notes: A new twist on an old classice! Not too sweet, but oh so good.
Based on a recipe by Chloe Coscarelli
Original Recipe (by Chloe Coscarelli)
2 cups all-purpose flour, plus extra for rolling
¼ cup sugar
1 packet active dry yeast (2 ¼ teaspoons)
½ teaspoon salt
¾ cup Chocalmond, rice or soy milk, plus extra for brushing
½ cup vegan margarine
2 teaspoons pure vanilla extract
Canola oil, for greasing
2/3 cup brown sugar
¼ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
4 tablespoons vegan margarine, room temperature
½ cup of finely ground pecans
1/8 teaspoon salt
¼ cup sugar
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons vegan margarine, room temperature
Assembly directions are the same except with the addition of a layer of the streusel topping before the initial twist of the dough and another layer over the entire loaf before setting it aside for the second rise.
- 2 cups all-purpose flour, plus extra for rolling
- 1/4 cup sugar
- 1 packet active dry yeast (2 ¼ teaspoons)
- 3/4 cup vanilla almond, rice or soy milk, plus extra for brushing
- 1/2 teaspoon salt
- 1/2 cup vegan margarine
- 2 teaspoons pure vanilla extract
- Canola oil, for greasing
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup light corn syrup
- 3 tablespoons vegan margarine, room temperature
- 1/2 cup finely chopped pecans
- 1/8 teaspoon salt
- In a medium bowl, combine all of the filling ingredients and set aside.
- In the bowl of a stand mixer fitted with a whisk or paddle attachment combine flour, sugar, yeast, and salt. In a medium saucepan, combine nondairy milk and margarine and heat to 110 degrees. Remove from heat and stir in vanilla. Gradually add the milk mixture to the flour mixture, while mixing on low speed. Once combined, increase speed to medium and beat for 10 to 12 minutes. The dough will be somewhat wet and sticky. Place dough on a lightly floured surface and knead for about a minute or two with your hands. If needed, add a bit of flour to keep the dough from sticking to your hands.
- Transfer the dough to a large well-oiled bowl and rotate the ball of dough so it is completely covered with oil. Cover with a dry kitchen towel and place in a warm part of the kitchen. Let sit about 1 ½ hours until it had doubled in size.
- Lightly grease an 8 ½ x 4-inch loaf pan and line with parchment paper long enough to hang over the long edges a bit.
- On a lightly floured surface, roll the dough out into approximately 20x12 inch rectangle. Spread the filling over the dough, leaving a ½ inch border. With the short end in front of you, roll the dough up evenly as though you are rolling a sleeping bag. Fold the roll in half, then lift and twist it once or twice (as though you are wringing out a towel), and fit it into the prepared pan. Brush the top with some nondairy milk. Cover with a dry towel and place in a warm part of the kitchen for a second rise until it has doubled in size, about 1 ½ hours.
- Once the babka has risen, preheat the oven to 325 degrees. Bake, uncovered, for about 40 minutes until the top is golden brown. Let the babka cool completely, lift the parchment paper out of the pan, slice, and enjoy!