Vegan Chocolate Babka

Directions

1. Heat soy/almond milk until warm, but not hot. Proof the instant yeast by dissolving it into the warm milk. Wait for 5 minutes or until foamy.
2. Add the remaining dough ingredients except for the all-purpose flour and mix well.
3. Add 2 cups of flour and knead. You may need to add more flour as you knead until the dough is not sticking to your fingers. Knead for 10 minutes.
4. Cover the dough with a damp towel and proof it in a warm spot for 1 hour, or until double in size.
5. While the dough is proofing, make the chocolate ganache by melting the chocolate chips in a double boiler and adding the remaining ingredients. You may also use a microwave and heat it for 10 seconds, whisk, and repeat until chocolate is melted.
6. Cool the ganache in a refrigerator until it is no longer runny and resembles Nutella consistency.
7. Prepare your loaf pan by greasing it and putting a parchment paper for an easy release.
8. When the dough has doubled in size, transfer it onto a work area and roll it into 1/4 in-thick rectangle.
9. Spread the chocolate ganache in even layer, leaving the edges clean (the ganache will be pushed to the edges as you roll the dough).
10. Using a sharp knife, cut the rolled dough in half cross-wise. Twist the halves to form spirals and transfer to the prepared pan. Cover the pan with a towel and let it rest for another 30 minutes, or until it has doubled in size. Preheat the oven to 350F.
11. Bake for 45-60 minutes. Until the top is golden brown. Let cool.
12. You can also make a sugar glaze by mixing 2 Tbsp of soymilk and 2 Tbsp of sugar in a small bowl and brush the top of the hot babka with it.