I've teamed up with De Dietrich to create a series of vegan recipes to show the abilities of their ovens. With a range of different expert cooking settings, I've explored the 'Bread' setting today, and boy did it deliver.... Introducing a beautiful vegan chocolate and cinnamon babka.
This post is created in partnership with De Dietrich as part of a gifted collaboration.
Ingredients
3 cups plain flour | 400g
7g packet instant yeast
½ tsp salt
¼ cup |40 g brown sugar
½ cup |100g vegan butter (room temperature)
1 cup | 200g oat milk
¼ cup biscoff spread
¼ cup chocolate chips
Method
Pour the dry ingredients into a large mixing bowl and stir together
Add the oat milk and butter to a small bowl and stir until the butter is nice and creamy
Add the butter and milk to the dry ingredients and mix together until a loose dough forms
Flour your work surface (or you can be lazy and keep it in the bowl) and knead for around 7-8 minutes until a doughy texture has formed then pop back in the bowl, cover with a tea towel and leave in a warm place to rise for around 60 minutes
Knock the dough back by giving it another knead for a minute or two, then roll into a 2cm thick rectangle, add the biscoff spread leaving a 4cm edge then top with chocolate chips
Roll the dough lengthways into a long sausage shape, then using a sharp knife slice down the middle (lengthways)
Press the ends together and overlap each length to create a twisted pattern (refer to the images if needs be) then pop into a greased loaf tin and allow to prove for another 30 minutes in the baking tin (covered with a tea towel)
I had too much dough for one loaf tin, so created a mini loaf with the overspill
Preheat the oven to 190ºC and bake for 25-30minutes, stick a knife in the centre and ensure it comes out clean
Allow to cool on a cooling rack for around 30-40 minutes (maybe test the end slice to make sure it’s okay)
Enjoy!
