Breakfast babka

Name: Breakfast babka
Prep time: 30 min
Total time: 180 min
Yield: 8
Ingredients: 500 g light spelt flour; 80 g sugar; 1 parcel dry yeast; 250 g chocolate spread; 100 g margarine; 2 dl almond drink; 2 tbsp soya cream; 150 g hazelnuts; ½ tsp salt

breakfast desserts Baking sweet

Total: 3 hr | Active: 30 min.

vegan, lactose-free

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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.

Lara - Vanillacrunnch

Ingredients

for 8 pieces

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	hazelnut, coarsely chopped
2 tbsp	soya cream

How it's done

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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