CHOCOLATE BABKA
RECIPE NOTES
After the assembled unbaked babka has risen, cover it in plastic wrap in the pan and place it in the refrigerator overnight. Remove the plastic wrap and bake the following day according to the recipe directions.
SERVES 6 TO 8 PORTIONS
FOR THE FILLING:
2⁄3 cup brown sugar
1⁄4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
2 tsp ground cinnamon
4 tbsp vegan margarine, room temperature
1⁄8 tsp salt
NUTRITIONAL VALUES
Calories: 180kcal
Fat: 8g (1.2 S.Fat)
Carbs: 26.6g
Protein: 1.9g
Sugar: 18.1g
Sodium: 175mg
METHOD
To make the filling:
In a medium bowl, mix all ingredients and set aside.
To make the streusel topping: To make the streusel topping, combine sugar, flour, cinnamon, and salt in a medium mixing bowl. Toss with two forks, as if tossing salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be about the size of small peas.
To make the dough: Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook or whisk attachment. Heat non-dairy milk and margarine in a medium saucepan to 43°C/110°F. Remove from the heat and stir in the vanilla extract. While mixing on low speed, gradually add the milk mixture to the flour mixture. When everything is combined, increase the speed to medium and beat for 10 to 12 minutes. The dough will be sticky and wet. Place the dough on a lightly poured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours) (see tip).
To assemble and bake the babka: Lightly grease an 81⁄2- x 4-inch loaf pan and line with parchment paper long enough to overhang the 2 long edges.
Roll out the dough into a 20-by-12-inch rectangle on a lightly poured surface. Crumble the filling over the dough, leaving a 12-inch border on all sides. Roll the dough up evenly as if it were a sleeping bag or yoga mat, with the short end facing you. Brush the top of the dough roll with non-dairy milk, then sprinkle with half of the streusel. Use your fingertips to press the streusel into the dough.
Fold the roll in half, then lift and twist it once or twice (as if wringing a towel) before placing it in the prepared pan. Twisting the dough creates layers and distributes the chocolate filling throughout the babka. Brush the top with the remaining non-dairy milk and sprinkle with the streusel. Cover with a dry kitchen towel and place in a warm part of the kitchen (see tip) for the second rise, about 1 1/2 hours, or until the babka has doubled in size.
Preheat the oven to 165°C/325°F once the babka has risen. Bake for 50 minutes, uncovered, until the top is golden. Allow the babka to cool completely before removing it from the mold. Cut into slices and serve. The next day, slice and toast the leftover babka.
To make the streusel topping: To make the streusel topping, combine sugar, flour, cinnamon, and salt in a medium mixing bowl. Toss with two forks, as if tossing salad, until the margarine is melted, and the mixture is crumbly. Crumbles should be about the size of small peas.
To make the dough: Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook or whisk attachment. Heat non-dairy milk and margarine in a medium saucepan to 43°C/110°F. Remove from the heat and stir in the vanilla extract. While mixing on low speed, gradually add the milk mixture to the flour mixture. When everything is combined, increase the speed to medium and beat for 10 to 12 minutes. The dough will be sticky and wet. Place the dough on a lightly poured surface and knead it with your hands for a minute or two. If necessary, add a pinch of flour to prevent the dough from sticking to your hands.
Transfer the dough to a large, well-oiled mixing bowl and rotate the dough ball to coat it completely with oil. This will keep the dough from sticking to the sides of the bowl as it rises. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to stand until it has doubled in volume (about 1 1/2 hours) (see tip).
To assemble and bake the babka: Lightly grease an 81⁄2- x 4-inch loaf pan and line with parchment paper long enough to overhang the 2 long edges.
Roll out the dough into a 20-by-12-inch rectangle on a lightly poured surface. Crumble the filling over the dough, leaving a 12-inch border on all sides. Roll the dough up evenly as if it were a sleeping bag or yoga mat, with the short end facing you. Brush the top of the dough roll with non-dairy milk, then sprinkle with half of the streusel. Use your fingertips to press the streusel into the dough.
Fold the roll in half, then lift and twist it once or twice (as if wringing a towel) before placing it in the prepared pan. Twisting the dough creates layers and distributes the chocolate filling throughout the babka. Brush the top with the remaining non-dairy milk and sprinkle with the streusel. Cover with a dry kitchen towel and place in a warm part of the kitchen (see tip) for the second rise, about 1 1/2 hours, or until the babka has doubled in size.
Preheat the oven to 165°C/325°F once the babka has risen. Bake for 50 minutes, uncovered, until the top is golden. Allow the babka to cool completely before removing it from the mold. Cut into slices and serve. The next day, slice and toast the leftover babka.
