A sweet affair between babka and lamington : a delicious layered brioche with a chocolate and coconut filling. It also happens to be vegan and refined sugar free, which makes it the perfect breakfast treat for all! —My Nomad Cuisine
For the dough
1 1/2 teaspoons
unsweetened almond milk
melted coconut oil
For the filling
unsweetened Shredded coconut
In This Recipe
Mix the flour and salt in a large bowl. Mix the yeast, lukewarm almond milk nd maple syrup in a bowl or jug, stir well to dissolve all the yeast, and let it sit for 5 minutes.
Make a well in the middle of the flour, pour in the almond milk mixture, melted coconut oil and aquafaba. Mix with a wooden spoon to form a ball of dough. Transfer to a floured work surface, and knead the dough for 8 to 10 minutes, until smooth and elastic, adding a little flour if it gets too sticky.
Put the dough in a large bowl, cover with a tea towel , and let it raise for 2 hours.
Meanwhile, prepare the chocolate filling. Break the chocolate into pieces and put it in a bowl.
Heat the coconut milk in a pot until it just starts boiling. Pour the hot coconut milk on top of the chocolate, and let it sit for 2 minutes without stirring. The chocolate will slowly start to melt.
Mix with a spatula or spoon, until all the chocolate is melted and you get a smooth creamy mix. Add the maple syrup, vanilla and a pinch of salt, and stir again. Let the ganache cool down.
Put the shredded coconut in a frying pan, and toast on medium heat for about 2 minutes, shaking the pan a few times to get the coconut evenly toasted. It should be just golden. Watch it carefully so it doesn’t burn. Set aside.
Once the dough has risen, transfer it from the bowl to a floured work surface. Divide the dough in two portions of the same size.
Using a rolling pin, roll the dough down to form a large rectangle, about 30 cm x 20cm. Spread 4 tbsp of chocolate ganache on top, then sprinkle some toasted shredded coconut.
Roll the dough on itself, starting a the bottom, to form a long log. Using a sharp knife, cut the log in half, on the length. You will see all the different layers of dough and chocolate. Twist the 2 cut logs of dough around each other to form a sort of braid. Carefully transfer the babka to a loaf tin, lined with baking paper.
Repeat with the other portion of dough, and put the second babka in another loaf tin.
Cover with a tea towel and let them raise for 1 hour to 1h30.
Preheat the oven to 180°C. Bake the babka in the hot oven for about 40 minutes.
Let them cool down in the tins for about 20 minutes then transfer to a wire rack to cool.