Introduction: Elevate your baking repertoire with the irresistible charm of Vegan Chocolate Babka, a delightful twist on the classic Eastern European pastry. This decadent treat marries the rich flavors of dark chocolate with the tender, flaky layers of a traditional babka, resulting in a culinary masterpiece that will captivate your taste buds. Crafted with care and attention to detail, this recipe promises a satisfying baking experience and a truly indulgent end result.

Ingredients: For the Dough:

  • 1 cup non-dairy milk (such as almond or soy milk), warmed to about 110°F
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/3 cup granulated sugar
  • 1/2 cup vegan butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt

For the Filling:

  • 1 cup vegan dark chocolate chips or chopped dark chocolate
  • 1/4 cup vegan butter, softened
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon

For the Syrup:

  • 1/3 cup water
  • 1/3 cup granulated sugar

Instructions:

  1. In a small bowl, combine the warmed non-dairy milk and active dry yeast. Let it sit for about 5 minutes until frothy.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the yeast mixture, granulated sugar, melted vegan butter, flour, and salt.
  3. Mix on low speed until a dough forms. Increase the speed to medium and knead the dough for about 5-7 minutes until it is smooth and elastic.
  4. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
  5. While the dough is rising, prepare the filling. In a medium bowl, combine the vegan dark chocolate chips, softened vegan butter, granulated sugar, unsweetened cocoa powder, and ground cinnamon. Mix until well combined and set aside.
  6. Once the dough has doubled in size, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a rectangle, about 16×12 inches in size.
  7. Spread the chocolate filling evenly over the rolled-out dough, leaving a small border around the edges.
  8. Starting from one long side, tightly roll the dough into a log. Using a sharp knife, carefully slice the log in half lengthwise, exposing the layers of filling.
  9. Twist the two halves together, keeping the cut sides facing up, to create a braided appearance. Transfer the twisted dough to a greased loaf pan, tucking the ends underneath to fit.
  10. Cover the pan with a clean kitchen towel or plastic wrap and let the babka rise for another 30-45 minutes, or until puffy and slightly expanded.
  11. Preheat the oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until golden brown and fragrant.
  12. While the babka is baking, prepare the syrup. In a small saucepan, combine the water and granulated sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside.
  13. Once the babka is done baking, remove it from the oven and immediately brush the syrup over the top while it is still warm. This will add shine and sweetness to the finished babka.
  14. Allow the babka to cool in the pan for about 10-15 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.

Introduction: Elevate your baking repertoire with the irresistible charm of Vegan Chocolate Babka, a delightful twist on the classic Eastern European pastry. This decadent treat marries the rich flavors of dark chocolate with the tender, flaky layers of a traditional babka, resulting in a culinary masterpiece that will captivate your taste buds. Crafted with care and attention to detail, this recipe promises a satisfying baking experience and a truly indulgent end result.

Ingredients: For the Dough:

  • 1 cup non-dairy milk (such as almond or soy milk), warmed to about 110°F
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/3 cup granulated sugar
  • 1/2 cup vegan butter, melted
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt

For the Filling:

  • 1 cup vegan dark chocolate chips or chopped dark chocolate
  • 1/4 cup vegan butter, softened
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon

For the Syrup:

  • 1/3 cup water
  • 1/3 cup granulated sugar

Instructions:

  1. In a small bowl, combine the warmed non-dairy milk and active dry yeast. Let it sit for about 5 minutes until frothy.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the yeast mixture, granulated sugar, melted vegan butter, flour, and salt.
  3. Mix on low speed until a dough forms. Increase the speed to medium and knead the dough for about 5-7 minutes until it is smooth and elastic.
  4. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
  5. While the dough is rising, prepare the filling. In a medium bowl, combine the vegan dark chocolate chips, softened vegan butter, granulated sugar, unsweetened cocoa powder, and ground cinnamon. Mix until well combined and set aside.
  6. Once the dough has doubled in size, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a rectangle, about 16×12 inches in size.
  7. Spread the chocolate filling evenly over the rolled-out dough, leaving a small border around the edges.
  8. Starting from one long side, tightly roll the dough into a log. Using a sharp knife, carefully slice the log in half lengthwise, exposing the layers of filling.
  9. Twist the two halves together, keeping the cut sides facing up, to create a braided appearance. Transfer the twisted dough to a greased loaf pan, tucking the ends underneath to fit.
  10. Cover the pan with a clean kitchen towel or plastic wrap and let the babka rise for another 30-45 minutes, or until puffy and slightly expanded.
  11. Preheat the oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until golden brown and fragrant.
  12. While the babka is baking, prepare the syrup. In a small saucepan, combine the water and granulated sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside.
  13. Once the babka is done baking, remove it from the oven and immediately brush the syrup over the top while it is still warm. This will add shine and sweetness to the finished babka.
  14. Allow the babka to cool in the pan for about 10-15 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.

Nutritional Information:

  • Serving Size: 1 slice (1/12 of the loaf)
  • Calories: 280
  • Total Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 160mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 3g
  • Sugars: 16g
  • Protein: 4g

Smart WW Points:

  • Green Plan: 10 SmartPoints per serving
  • Blue Plan: 10 SmartPoints per serving
  • Purple Plan: 10 SmartPoints per serving

Conclusion: In conclusion, Vegan Chocolate Babka is a true masterpiece of baking, combining the warmth of tradition with the modern twist of plant-based ingredients. Its buttery layers and rich chocolate filling make it a delightful indulgence for any occasion, whether enjoyed with a cup of coffee for breakfast or served as a decadent dessert. With its irresistible aroma and heavenly taste, this babka is sure to become a favorite in your kitchen, bringing joy to every bite.