Chocolate and brioche can only be yummy. It is chocolatey, moist, sweet and super soft. All you need is a few very simple, basic ingredients some effort and love and you'll have this deliciousness. The best thing is that you don't need any egg replacers for this recipe and it'll leave your kitchen smelling super good and cozy. As you will see this dough is similar to my cinnamon roll dough, so if you've managed that, then working with this dough won't be hard!
For the dough:
360ml / 1 1/12 cups plant based milk of your choice
115g 1/2 cup softened vegan butter or margarine
2 tsp fast-action dry yeast
500 g flour
60g / 1/2 cup powdered sugar
For the filling:
60g / 1/4 cup softened vegan butter or margarine
3 tbsp agave or maple syrup
half of a dark chocolate bar melted
Instructions:
In a large mixing bowl mix together your dry ingredients (flour, sugar).
Gently heat up your plant based milk of choice and once it's warm to the touch add in the dry yeast. Let it sit for 5 minutes or until it's nice and foamy. That's when you know your yeast is alive and active.
Mix in your lukewarm milk and yeast mixture until it forms a rough dough ball. Then you can you can start incorporating the softened butter.
Knead until your dough comes together and all of the butter is incorporated. The dough should be soft and it should pull away from the sides of the bowl. If you poke it with your finger and it bounces back you'll know it's been kneaded enough.
Cover it with a clean kitchen towel and place it somewhere warm for an hour to rise or until it's doubled in size.
Once it's risen, lightly flour your work surface and roll the dough out into a rectangular shape.
For your filling just mix together the softened vegan butter or margarine, melted dark chocolate and agave. Then spread it out evenly over the dough.
Next roll your dough up starting from the longer side. Then cut it in half lengthwise, exposing the filing. Twist the two halves together making a braid and then fold it in half and braid again. I know it sounds complicated, but trust yourself and the process, once you see the pictures it'll make sense!
Place it into a lined or greased loaf pan and bake for 35-40 minutes or until a tooth pick comes out clean!
Double folded and braided babka in the loaf pan before baking
Notes:
Alternatively you can place your dough into the fridge to rise overnight. Take it out the next morning and let it warm up a bit, before working with it.
Using powdered sugar will give the dough a smoother texture, but feel free to use normal sugar. I just can't promise the same results that way!
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