Babka is a traditional Polish recipe made using a sweet dough, which we wrap around a delicious chocolate spread and drench in syrup. It really is divine. Pyszne!
It’s important to avoid using too much flour when you dust the worktop before kneading because you risk drying out the dough.
We use a really sharp knife when we slice the dough in half. This creates a really clean cut, which means the edges aren’t rough.
When you twist the two pieces of dough together, you’ll need to create three ‘links’ in the braid.
Chocolate Babka
Serves:10 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 3.5/5
( 31 voted )
Ingredients
280g / 9.9oz plain flour, plus extra for dusting
3 tbsp caster sugar
2 tsp fast action dried yeast
1/2 tsp salt
140ml / 4.7fl.oz soya milk
80g / 2.8oz vegan margarine, melted
For the chocolate sauce:
80g / 2.8oz vegan margarine
100g / 3.5oz dark chocolate (70%)
5 tbsp cocoa powder
5 tbsp icing sugar
For the syrup
50g / 1.8oz caster sugar
Instructions
First line a 2lb loaf tin with baking paper.
Combine the flour, sugar, yeast and salt in a mixing bowl.
Next add the milk and melted margarine to the bowl and bring the dough together with a wooden spoon.
Lightly flour a worktop then tip the dough onto it and knead the dough for 10 minutes. Then bring the dough together into a ball and tightly wrap it in baking paper or cling film and refrigerate for about 10 minutes while you make the chocolate filling.
To prepare the chocolate sauce, melt the margarine in a saucepan on a low heat. Once melted, remove the saucepan from the heat and add the remaining chocolate sauce ingredients and stir until smooth. Leave to cool while you carry out the next step.
Remove the dough from the fridge, lightly flour the worktop and roll out the dough to a 40x30cm (16x12”) rectangle.
Then spread the chocolate sauce across the dough leaving a 2cm (1”) gap clear around the edges.
With the long side facing you, roll the dough into a log, then use a sharp knife to cut the log in two lengthways.
Pinch one end of the logs together, then lift one over the other and repeat until the ends meet then pinch them closed. There should be around 3 twists and the dough should now look like a two-stranded plait.
Transfer the babka to the lined tin. Cover with a damp tea towel and leave to prove for 2 hours.
After two hours, preheat the oven to 180°C fan / 400°F. Then bake the babka for 30-35 minutes or until golden brown.
Meanwhile add the caster sugar to a saucepan on a low heat along with 50ml (1.6fl.oz) of water. Stir until dissolved then remove from the heat.
Remove the babka from the oven and brush the sugar syrup all over. Leave the babka to cool then remove from the loaf tin and devour!
Is it OK to substitute the margarine with Flora plant butter in both the dough and sauce? I only have a reduced fat olive oil spread which I’m struggling to get hold of at the moment, so rationing it out.
Yes definitely! We used vegan margarine for this recipe because it’s usually easier-to-find and more accessible, but vegan butter would also work and you could argue it might even improve the texture. Hope you enjoy!
Is there a how to video? That’s what I believe makes So Vegan heads above everyone else because your videos are so awesome and I share them far and wide
Hi there, what would happen if we did not let the made Babka prove for two hours? I am limited with time, so I hope that the Babka would still have an amazing texture!
7 Comments
Is it OK to substitute the margarine with Flora plant butter in both the dough and sauce? I only have a reduced fat olive oil spread which I’m struggling to get hold of at the moment, so rationing it out.
Thank you
Yes definitely! We used vegan margarine for this recipe because it’s usually easier-to-find and more accessible, but vegan butter would also work and you could argue it might even improve the texture. Hope you enjoy!
Is there a how to video? That’s what I believe makes So Vegan heads above everyone else because your videos are so awesome and I share them far and wide
Hi there, what would happen if we did not let the made Babka prove for two hours? I am limited with time, so I hope that the Babka would still have an amazing texture!
Please reply asap
I really want to know the answer too!
Oh my gosh calm down!