Breakfast babka

Breakfast babka

Total: 3 hr | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 555 kcal
, Fat: 29 g
, Carbohydrate: 57 g
, Protein: 14 g

Why not substitute a babka cake for the traditional Sunday plaited loaf? Babka is a soft, brioche-like yeast cake which is served on Easter Sunday in Poland, Bulgaria, Macedonia and Albania. It doesn’t have a filling, but I thought that the chocolate-hazelnut filling goes well with it.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

500 g light spelt flour
½ tsp salt
80 g sugar
1 parcel dry yeast (approx. 7 g)
100 g margarine, soft
2 dl almond drink, lukewarm

To shape the cookies

250 g chocolate spread, vegan
150 g hazelnuts, coarsely chopped
2 tbsp soya cream
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1 loaf tin (25 cm), greased

How it's done

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Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the margarine and almond drink, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape the cookies

On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 40 cm. Spread the chocolate filling on top, sprinkle with nuts, leaving a border of approx. 2 cm all the way around. Roll up the dough from a narrow end and leave to chill for approx. 30 mins. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared cake tin. Leave to rise for a further 30 mins. Coat with soya cream before baking.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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