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Rechercher

💚⁣ White Chocolate Babka 💚⁣ ⁣ ⁣ ⁣



Dough:

  • 1 Tbsp (11g) instant yeast

  • ¼ cup (55g) vegan butter, melted

  • 1 cup (250ml) soy milk

  • 3¼ cups (420g) all-purpose flour

  • ¼ cup (52g) sugar, divided

  • 1 Tbsp (11g) baking powder

  1. Heat the soy milk until warm to the touch and pour into a bowl. Add 1 Tbsp out of the ¼ cup sugar, as well as the instant yeast and gently stir until combined. Set aside for 5 minutes until foamy.

  2. Combine the vegan butter and the baking powder and let rest for 3 minutes until foamy.

  3. Place 3 cups of the flour and remaining sugar in a large bowl and whisk together. Add in the yeast and the butter mixture and combine with a wooden spoon, then use your hands to knead for 5-8 minutes. You want the dough to be moist but not too sticky. Add in the remaining ¼ cup flour as needed.

  4. Grease a clean bowl with oil and place the dough ball inside. Cover with a towel and let rest in a warm place for 1 hour.

Pistachio white choc filling:⁣⁣ ⁣⁣


Ingredients:⁣⁣ 100 g pistachios Paste (Zayti)

⁣⁣ 100 g white baking chocolate⁣⁣ 40 g butter, unsalted⁣⁣ Pinch of salt⁣⁣ ⁣⁣ Instructions:⁣⁣ • Add water to a small pot and bring to a boil. ⁣⁣ • Remove the pot from heat and add the pistachios. ⁣⁣ • Cover with a lid and let sit for 4 minutes. ⁣⁣ • Drain pistachios and transfer them to a clean kitchen towel. ⁣⁣ • Fold the towel over and rub to loosen the skin. ⁣⁣ • Separate pistachios from the skin. ⁣⁣ • Add pistachios to a food processor and blend for 5-10 minutes until a smooth paste forms. ⁣⁣ • Add chocolate and butter to a heatproof bowl. ⁣⁣ • Set bowl over a pot of gently simmering water and stir until melted. Be careful not to overheat the chocolate, as it might curdle. Remove from heat as soon as it’s melted. ⁣⁣ • Add the melted chocolate mixture to the food processor with the pistachio paste. ⁣⁣ • Process one last time until extra smooth. ⁣⁣ • Lastly, add a tiny pinch of salt. ⁣⁣ • Cover and store in the fridge until you’re ready to shape your babka <3


  1. Once the dough has doubled in size, place it on a floured surface and roll it out to a 12-x16-inch (30x40cm) rectangle. Spread out the Pistachio white choc filling on top leaving a 0.8 inch (2cm) border around all sides and sprinkle the almonds on it.

  2. Starting from one side, roll up the dough tightly until you have a long log. Use a sharp knife to cut it lengthways, then lift one half over the other and repeat this step until it has formed a twist. Gently lift into a loaf tin covered with parchment paper and let rest for another 45 minutes.

  3. Preheat the oven to 350°F (175°C). Brush the babka with soy milk and bake in the oven for 30-35 minutes until golden brown on top. Remove from the oven and let cool down for 15 minutes before slicing. Serve with vegan butter and maple syrup, and a scoop of vanilla ice cream


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