Biscoff Babka (Vegan)
A light and fluffy babka loaf filled with the rich, irresistible flavor of Biscoff Cookie Butter. A deliciously indulgent treat that’s entirely dairy- and egg-free.
This Biscoff Babka has it all – a pillowy crumb, a golden-brown crust, and a decadent swirl of creamy Biscoff Cookie Butter studded with crunchy cookie pieces. A touch of cinnamon and nutmeg, and a delicate Biscoff glaze take it to the next level, creating an irresistible loaf. Though it asks for a little patience, like all great yeasted breads, the very first bite will convince you it was time well spent. This dairy- and egg-free beauty is just waiting to be your next weekend baking adventure.
What you will need:
This babka is all about Biscoff – Biscoff Cookie Butter and Biscoff Cookies. As with all my yeasted breads, bread flour is needed along with Rapid Rise Yeast. Active dry yeast will work just as well, just remember to bloom it first. All other ingredients are pantry friendly items that can easily be found at your local grocery store.
- bread flour
- Rapid rise yeast
- plant based butter with salt – I used Earth Balance Stick Butter (not tub)
- plant based yogurt – I used Vanilla Silk Almond Milk Yogurt
- cane sugar – I used Zulka Pure Cane Sugar
- salt
- plant based milk – I used Planet Oat Extra Creamy Oat Milk
- cinnamon
- nutmeg
- Biscoff Cookie Butter
- Biscoff Cookies
- maple syrup
How to:
The dough can be made with a stand mixer or by hand. If using a stand mixer, please see note at the bottom of the recipe card.
To prepare the dough by hand, add all of the dry ingredients and the butter to a bowl and stir to combine. Next, add the room temperature yogurt and warmed milk to the dry ingredients. The ideal temperature for liquid ingredients is 105F to 115F – too warm and the yeast will die, too cool and the yeast will not be activated. I suggest purchasing a thermometer, it makes things so much easier and more accurate. With your hand or a spoon, mix the ingredients together until all the flour is absorbed. Turn the dough out onto a lightly oiled surface, continue bringing the dough together with your hands, and begin kneading. I knead the dough for no more than 10 minutes. You are looking for the dough to become smoother and more elastic. Once done kneading, place the dough in a lightly greased bowl. Cover the bowl with a towel or place it in a “proofing bag” (see note at the bottom of the recipe card about proofing bags) and leave it in a warm place to double in size. For an optimal proofing environment, I recommend placing the dough in a proofing bag and then setting the bag in the oven with only the oven light on. This method works well throughout the year and creates an ideal atmosphere for your dough to rise beautifully.
While the dough is proofing, measure out the Biscoff Cookie Butter and crush the Biscoff Cookies and set them aside.
Once doubled in size, roll the dough out to a 12×14 rectangle and spread the Biscoff Cookie Butter across the top of the dough. Sprinkle the crushed Biscoff Cookies over the top of the cookie butter. Roll the dough up like you would cinnamon rolls, starting with one of the short ends. Using a sharp knife, cut the roll in half lengthwise and turn the cut sides up. Twist the two halves together and pinch the ends. Place the dough in a lightly greased 8×4 loaf pan. Cover the pan or place it in a “proofing bag” and set aside for the loaf to double in size. I place mine in the proofing bag and place the bag in the oven with only the oven light on for 45 minutes to 1 hour.
Once doubled in size, prepare the vegan “egg” wash by combining the milk and maple syrup and brush it over the top of the loaf. Sprinkle some reserved Biscoff Cookie crumbs over the top of the loaf; this is optional. Bake at 350°F for 35 minutes or until the internal temperature reaches 180°C to 190°C. Once out of the oven, transfer the loaf to a cooling rack to cool to room temperature.
The loaf can be stored on the countertop in an airtight container for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Biscoff Babka (Vegan)
Ingredients
Dough
- 300 grams / 2½ cups bread flour
- 56 grams / 4 tbsp plant based butter with salt -cubed and room temperature
- 30 grams / 2 tbsp plant based yogurt – room temperature
- 7 grams / 2½ tsp rapid rise yeast
- 2 grams / ¼ tsp salt
- 25 grams / 2 tbsp cane sugar
- ⅔ cup plant based milk – warmed to 105F to 115F
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
Biscoff Filling
- ½ cup Biscoff Cookie Butter
- 5 Biscoff Cookies – crushed +extra crumbs to sprinkle over the top of the loaf before baking
Vegan "Egg Wash"
- 2 tsp plant based milk
- 1 tsp maple syrup
Optional Glaze
- ¼ cup powdered sugar
- 2 tsp milk
- ½ tsp Biscoff Cookie Butter
Instructions
- Add all of the dry ingredients and the butter to a medium bowl and stir to combine. Add the room temperature yogurt and warmed milk (105F to 115F) and stir until all the flour is absorbed and the dough starts to come together. Turn the dough out onto a lightly greased surface and continue bringing together with your hands. Begin kneading and continue kneading until the dough becomes smooth and stretchy, takes about 10 minutes. Shape the dough into a ball and transfer to a lightly greased bowl. Cover the bowl or place the bowl in a proofing bag (*see note below) and leave in a warm place to double in size. I place mine in the oven with ONLY the oven light on. The 1st rise takes 1 1/2 hours to 2 hours depending on how warm the environment is.
- While the dough is proofing, the filling can be prepared. Measure out he Biscoff Cookie Butter and crush up the Biscoff Cookies. Set both aside for later.
- Once the dough has doubled in size, punch the air out and turn it out on to a lightly floured surface. Roll the dough out to a 12×14 rectangle. Spread the Biscoff Cookie Butter across the top of the dough. Sprinkle the crushed Biscoff Cookies over the top of the cookie butter.
- Roll the dough up like you would cinnamon rolls, starting with a short end.
- Using a sharp knife, cut the roll down the middle length wise and turn each half-cut side up.
- Twist the two halves together and pinch the ends together. Place the dough into a lightly greased 8×4 loaf pan.
- Cover the pan or place it in a proofing bag and leave in a warm place to double in size, takes 45 to 50 minutes. (I return mine back to the oven with ONLY the oven light on.)
- Once the loaf has doubled in size, preheat the oven to 350℉ (remove the loaf if is proofing in the oven). Prepare the vegan "egg" wash by combining the milk and maple syrup and brush it onto the loaf before going into the oven. Bake for 35 minutes or until the internal temp reaches 180℉ to 190℉. Once out of the oven, transfer the loaf to a cooling rack and allow it to cool to room temperature.optional – sprinkle crushed Biscoff Cookies over the top of the dough before baking
- To prepare the glaze, add the powdered sugar, milk and Biscoff Cookie Butter to a small container. Stir until well combined and smooth. Drizzle the glaze over a cooled loaf.
- Once completely cool, store the loaf in an airtight container on the countertop. The loaf will remain fresh for 3 to 5 days.
It’s absolutely gorgeous and insanely delectable! Love this clever, delectable twist!
Thank you so much Wendy. Perfect for any Biscoff lover.