Small-batch Chocolate Babka

5 from 1 vote

A simpler recipe for vegan chocolate babka, with an optional tahini twist

Prep Time20

Cook Time20

Proofing Time1

Total Time1 40

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American

Keyword: babka, bread, bread baking, bread making, brunch, chocolate, chocolate babka, low sugar, plant-based, small-batch, tahini, vegan

Servings: slices

Calories: 151kcal

1 1/3 cup all purpose flour (160 g) I haven't tried gf all purpose but I think it should work
1 tsp active dry yeast
2 tbsp sugar (24 g)
1/4 tsp salt
1/2 cup (nut) milk (120 g) I use unsweetened almond milk
1 tbsp oil (15 g) sub melted (plant) butter

Whisk together flour, yeast, sugar, salt.
Whisk together milk and oil, and microwave the mixture until warm to the touch (30-60 sec, about 110F). If using butter, microwave until the butter is melted and cool it down.
Pour into dry mix and combine to make a non-sticky dough.
On a floured surface knead 3 minutes until the dough is smooth, cover and let it rest 10 min in room temperature.
Combine filling ingredients, if too sticky/dry thin it with 1 tsp water or milk at a time.
On a floured surface, roll the dough out into a 1/4 inch thick rectangle, spread the filling on, roll up and vertically cut into two halves and twist.
Place in the loaf pan with parchment (at this point you can cover with clean wrap and refrigerate overnight if not baking immediately).
When ready to bake, let covered bread rise in warm oven for about an hour. I just turn the oven light on.
Bake for 20-30 minutes at 350F until lightly browned.
Let the loaf cool completely and enjoy!

This loaf is sweet enough for breakfast. If you want a rich dessert loaf, double the amount of filling. That should do it!