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sliced vegan babka

Soft & Plush Cinnamon Vegan Babka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 16 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Eastern European
  • Diet: Vegan

Description

Cinnamon Vegan Babka recipe that’s easy to make and it is just as soft, fluffy, and cake-like as the classic recipe. Twisted with a gooey cinnamon filled and topped with a cinnamon crunch coating!

Ingredients

Scale

Vegan Babka:

  • 3/4 cup (180 mL) dairy free milk, heated to 110F
  • 1/2 cup (100 g)  granulated sugar
  • 3 1/2 cups (440 g) bread flour
  • 2.5 tsp (.25 oz) activated yeast
  • 1/2 cup (113 g) salted vegan butter,  room temperature
  • 1/4 cup (57 g) vegan dairy free yogurt, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt

Cinnamon Sugar Filling:

  • 3/4 cup (150 g)  light  brown sugar
  • 1/2 cup (113 g) vegan butter, room temperature
  • 1 tbsp ground cinnamon
  • 1/4 tsp vanilla powder or 1 tsp vanilla extract

Cinnamon Crunch Coating:

  • 1/2 cup (100 g) granulated sugar
  • 2 tbsp (35 g) bread flour
  • 2 tsp ground cinnamon
  • 1 tbsp vegan butter, room temperature
  • 1 tbsp maple syrup

Instructions

  1. Please read through all instructions before beginning.
  2. Prep: Grease a medium glass bowl with a neutral cooking oil, and set aside. Generously grease two 9 lb. loaf pans with oil and parchment paper as well. Then set aside.
  3. Bloom the yeast: In a separate large bowl, combine the dairy free milk, 1 tbsp sugar and activated dry yeast. Mix with a wooden spoon, and cover. Place in a warm area to activate for about 10 minutes. The yeast should begin to foam and smell yeast-like (similar to beer). 
  4. Make the dough: Once activated, add in the remaining sugar, dairy free yogurt, and vanilla extract to a stand mixer with dough attachment, along with the yeast mixture. You can also mix this by hand if needed. Mix on medium speed until combined. Then sift in the remaining bread flour and mix on medium-high speed until you achieve a shaggy dough. Add in the room temperature vegan butter and salt, and mix again on high speed to knead the dough until you get a smooth tacky dough ball. This should take about 10-12 minutes. Take your time- the dough may appear to not be coming together and then all of the sudden it does.
  5. First proof: Place the dough ball into the medium sized greased bowl. Cover with a clean dish towel and place in a warm area (ideally above 85F) to rest for about 30-40 minutes, or until it’s showing that it’s greater than the original size. Then move the bowl to the fridge to finish proofing until doubled in size for about 2-3 hours.
  6. While the dough is rising, make the filling: In a small bowl, whisk together the sugar, flour, and cinnamon. Then use a fork to mix the vegan butter into the cinnamon sugar mixture until it forms a paste. Set aside.
  7. Shape the dough: Once doubled in size, lightly punch down the dough ball in the bowl to release the air. Divide the dough in half. Lightly flour a clean surface again and roll out one half of the dough to be about 12 x16.” Spread the cinnamon sugar mixture onto the dough until it reaches the edges. Then roll the dough very tightly lengthwise. Use a large kitchen knife or kitchen scissors to cut the dough lengthwise in half (the same way that you rolled it). Cross the two halves over each other. Then twist the dough tightly, pinching the ends together. Place this prepared dough into the loaf pan and repeat for the remaining dough half.
  8. Second proof: Cover the loaf pans with a clean kitchen towel or plastic wrap and proof the dough until doubled in size, but preferably overnight for the best flavor. If baking right away (not recommended for optimal flavor), it will take 1-2 hours.
  9. Before baking: Make the cinnamon crunch topping. In a small bowl, whisk together the flour, cinnamon and sugar together. Then mix in the vegan butter again until you form a thick dough. Reserve the maple syrup for brushing onto the loaf. 
  10. When ready to bake: Preheat the oven to 350F.
  11. Bake the brioche: Once rested, brush the loaf with the maple syrup. Sprinkle the cinnamon crunch topping onto the loaf. Place a baking sheet under the loaf in case of spillage, and place the loaf pan into the oven to bake for 45-55 minutes or until the internal temperature reaches 180F. Remove from the oven and allow the loaf to cool for 30 minutes in the pan before carefully removing the loaf to serve.
  12. Slice and enjoy: Tear, share and enjoy!

Notes

Gluten free: I have not personally tried this method for this recipe, but I imagine that my vegan gluten free cinnamon roll dough would work. I cannot guarantee it, but if you’d like to try, you’re more than welcome to! Simply make the dough through the first proof, then follow the remaining directions here from Step 7 on.

Please read through the blog post for full tips & tricks!

Nutrition

  • Serving Size: 1 slice
  • Calories: 272
  • Sugar: 19.5 g
  • Sodium: 56.9 mg
  • Fat: 9.8 g
  • Saturated Fat: 6 g
  • Carbohydrates: 42.7 g
  • Fiber: 1.6 g
  • Protein: 3.7 g
  • Cholesterol: 25.1 mg

Find it online: https://thebananadiaries.com/cinnamon-vegan-babka-recipe/