A babka is a sweet yeasted baked good that is very similar in texture to a large cinnamon roll and is typically made with milk and a frightening amount of butter. While this recipe is by no means low in fat, it has cut down significantly on the fat and cholesterol of traditional recipes by omitting the eggs and using soy yogurt for added richness.
Makes one 9"x5" loaf
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
- ¾ cups warm unsweetened plain soymilk
- 1 T. cane sugar
- 1 envelope active dry yeast
- 1/3 cup Egg Replacer powder
- 1/3 cup hot water
- 3 cups all-purpose flour
- ¼ t. salt
- 2/3 cup packed brown sugar, divided
- 6 T. dairy-free soy margarine, such as Willow Run
- 2 T. unsweetened plain soy yogurt, such as Wild Wood
- 1 ½ cups finely chopped good quality dairy-free dark chocolate
- 1 1/2 t. . cinnamon
- For the Streusel Topping:
- 1/4 cup flour
- ¼ cup almond meal
- 1/3 cup brown sugar
- 1/3 cup confectioners sugar
- 2 T. dairy-free soy margarine, such as Willow Run
1. In a small bowl, combine the warm soymilk and the sugar. Sprinkle the yeast on top, stirring just slightly. Allow the mixture to rest for 5 minutes, or until frothy.
2. In another small bowl, combine the Egg Replacer and hot water, whisking with a fork until the mixture is stiff and consistent. Set aside.
3. In a food processor, combine the flour, salt and 1/3 cup brown sugar until well mixed. Add the soy margarine and yogurt, processing until the mixture resembles fine crumbs. Add the soymilk-yeast mixture and process until the dough pulls away from the sides and is sticky but does not stick to your hands. (If mixture sticks to your hands, add flour in small increments until this is no longer the case.)
4. Turn out the dough onto a lightly floured surface, and knead until elastic, about 6-10 minutes. Place in an oiled bowl, turning once to coat, and cover with plastic wrap. Allow dough to rise for 1 hour.
5. Preheat the oven to 350 F. Lightly coat a 9” x 5” loaf pan with margarine, followed by a sheet of parchment paper. Set aside.
6. Turn dough out onto a countertop lightly dusted with flour. Punch down dough and knead for 3-5 minutes. Return to bowl, cover with plastic wrap and allow the dough to rise for 30 minutes more.
7. In a small bowl, combine the remaining 1/3 cup brown sugar, chocolate and cinnamon. Set aside.
8. Roll out the dough on a lightly floured surface into a large 16-18” rectangle about ¼” thick. Brush the edges of the dough with water. Spread all but 1/4 cup of the chocolate mixture evenly on the dough, leaving a ½” margin on all sides.
9. Place the rectangle so that the long side is in front of you and the short sides are on your left and right. Starting at the side nearest you, roll the dough tightly until reaching the other side. Pinch the ends in to seal. Using both hands, twist the dough several full times, like a rope. Fold the dough into a horseshoe shape, twisting the ends over itself so that it resembles a figure-8. Sprinkle with remaining chocolate mixture. Place in the prepared loaf pan and left rise for 20 minutes more.
10. Meanwhile, prepare the streusel topping. In a small bowl, using your fingers or a pastry cutter, crumble all of the ingredients until well combined.
11. Sprinkle the streusel topping on top of the babka, place in the oven and bake until golden brown, about 45-55 minutes. Remove and let cool completely on a wire wrack. Serve warm or at room temperature.