Easy Vegan Chocolate Hazelnut Babka
Ingredients
- 150 g soy milk
- 9 g dry yeast
- 400 g all-purpose flour
- 55 g sugar
- 3 g salt
- 80 g soy yogurt
- 55 g margarine
- Approximately 200 g chocolate spread
- 1 handful roasted hazelnuts
Preparation
Warm the soy milk in a saucepan.
When warm, mix it with the dry yeast and set aside.
In the bowl of a stand mixer, put the flour, sugar, salt, and soy yogurt.
Once the yeast is activated, pour the mixture into the bowl and knead for about ten minutes.
Then add the margarine little by little while kneading.
Once incorporated, transfer the dough to a large bowl, cover with plastic wrap, and let rise at room temperature for 1.5 to 2 hours until it doubles in volume. Alternatively, for the first rise, you can put it in the fridge overnight.
Once the dough has risen, roll it out on a floured work surface into a rectangle about 25x45 cm.
Spread the chocolate spread over the entire surface and roll it up along the length.
Cut the roll in half lengthwise, then twist the pieces together and place in a loaf pan lined with parchment paper.
Let rise for 30 minutes at room temperature.
Sprinkle with crushed hazelnuts and bake for 20 to 25 minutes at 180°C with fan heat.
Upon removal from the oven, brush with a mixture of maple syrup and plant-based milk in a 50:50 ratio.
Let cool before serving.
