Description
I don’t think I’ve ever had a babka as soft and as pillowy as this ridiculously easy Nutella babka. It’s plush, beautifully tender, and the true definition of cake meets brioche bread, all swirled in a deliciously rich and nutty chocolate hazelnut filling. Oh- and it’s made entirely without eggs and dairy (so yeah, it’s vegan 😉 )!!
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
Nutella:
- 2 cups vegan Nutella, store bought or homemade
“Egg” Coating:
- 1 tbsp maple syrup
- 1 tbsp dairy free milk
Instructions
- Please read through all instructions before beginning.
- 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.
- 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).
- 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.
- 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.
- 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 vegan Nutella 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.
- 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.
- When ready to bake: Preheat the oven to 350F.
- 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.
- Slice and enjoy: Tear, share and enjoy!
