Vegan Vanilla Almond Babka
Ingredients
Dough
- 400 g Bread flour
- 9g dry instant yeast
- 0.5 tsp sea salt
- 60g light brown sugar
- 50g neutral vegetable oil
- 200ml soy milk, warm (55C| 110F)
- 0.5 tsp vanilla bean paste
Almond filling
- 250g almonds, toasted and ground
- 30g coconut sugar
- 50g light brown sugar
- 1 tsp vanilla bean paste
- 125ml soy milk
Glaze
- 50g powder sugar
- Soy milk
Preparation
In the bowl of a stand mixer fitted with the hook attachment, combine the dry ingredients
Pour the oil and soy milk on top and knead on medium-low for about 8-10 minutes
Shape the dough into a ball and place into a greased bowl, cover and let rise in a warm place for about 1.5 hours or until doubled in size
Make the filling by adding all the ingredients to a large bowl and whisk to combine, then set aside
Grease and line with parchment paper a 30cm loaf pan
After the first rising, gently punch down the dough to release the gases and roll out into a rectangle about 30x25cm
Spread the almond filling evenly, leaving a 2 cm border
Starting from the long edge, roll the dough into a log, slice the log lengthwise to expose the center and twist the two ends into a braid
Place into the prepared loaf pan
Cover and let rise for another 45 minutes
Preheat oven to 175C or 350F degrees
Bake for 30 minutes or until golden brown
Remove from the oven and let cool for 10 minutes on the pan, then transfer to wire rack to cool completely
Make the glaze by combining soy milk and powder sugar, then pour over the cooled babka
