- Prep time 3 hours
- Cook time 40 minutes
- Makes 2 loaves
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.