Peach Babka (Vegan)
This peach babka is a delight. The loaf is light, fluffy, and slightly sweet. The peach compote is jam like and flavored with cinnamon, nutmeg, and all-spice. A bright, sweet, flavorful babka that is egg-free and dairy-free and will be enjoyed by all.
How can a combination of sweet, flavorful peach compote and slightly sweet, pillow-soft, yeasted bread not entice you? This is a light, fluffy loaf filled with a tasty and aromatic peach compote. A beautiful babka worthy of a Sunday brunch or your next family gathering.
What you will need:
This recipe has two components and more than a handful of ingredients, but don’t let that stop you. Everything you need can be found at your local grocery store, and even if peaches aren’t in season, you can use frozen ones. I used frozen peaches for this loaf.
Dough
- bread flour
- rapid rise yeast
- salt
- plant based butter with salt
- plant based milk
- plant based yogurt
- cane sugar
- vegan “egg” wash – plant based milk and maple syrup
Peach Compote
- peaches – I used frozen, fresh will work as well
- cane sugar
- cornstarch
- water
- lemon juice
- combination of cinnamon, all spice and nutmeg
How to:
To make the compote, place the peaches, sugar, lemon juice, water and cornstarch in a medium pot. Over medium/medium low heat bring the mixture to a simmer. It will take 10 to 15 minutes for the the peaches to soften and the mixture to thicken. During this process, I use a whisk to help break the peaches up. The goal is to have minimal chunks in the final product. Once done and off the heat, add the cinnamon, nutmeg and all spice and mix well to incorporate. Set the compote aside to cool, refrigerate if not using right away.
The dough can be made with a stand mixer or by hand. If using a stand mixer, add all the ingredients to the bowl of the stand mixer. With a dough hook attached, mix on medium speed until a soft ball forms and the dough starts coming away from the bowl, then continue on medium speed for another 5 to 8 minutes. Once done kneading, place the dough in a lightly greased bowl.
If doing this by hand, add all of the dry ingredients and the butter to a bowl and stir to combine. Next, add the yogurt and milk to the dry ingredients. 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 stretchy. Once done kneading, place the dough in a lightly greased bowl.
Cover the bowl with a towel or place it in a “proofing bag” and leave it in a warm place to double in size. Once doubled in size, roll the dough out to a 12×9 rectangle and spread the peach compote on top of the dough. Roll the dough up like you would cinnamon rolls, starting with the end closest to you. Cut the roll in half lengthwise and turn the cut sides up. Twist the two halves together and pinch the ends together. Fold the twist in half and place it in a prepared 8×4 loaf pan. Cover the pan or place it in a “proofing bag” and set aside for the loaf to double in size. Once doubled in size, prepare the vegan “egg” wash and brush on the loaf. Bake at 350°F for 35 minutes.
Helpful tools/tips:
This loaf can be made with a stand mixer or by hand; I have provided directions for both. Frozen or fresh peaches can be used. If using frozen, I let mine sit on the counter for about 1/2 an hour to defrost a little before starting the compote. As the peaches are simmering, I use a whisk to help break them up as they soften. My final product had minimal chunks in it. If you use fresh peaches, the cooking time will probably be shorter, so just keep an eye on it. Let the compote cool completely before spreading it on the dough. The compote can be made a day or two ahead of time if you choose. When preparing the loaf pan, I suggest lightly coating it with oil and using parchment paper. I made a sling with the parchment paper, which made it much easier to remove the loaf from the pan.
Alright, let’s get started. Please make, bake and enjoy!
Peach Babka (Vegan)
Ingredients
Dough
- 300 grams / 2½ cups bread flour
- 28 grams / 2 tbsp plant based butter with salt (room temperature)
- 30 grams / 2 tbsp plant based yogurt (room temperature)
- 7 grams / 2¼ tsp rapid rise yeast
- 2 grams / 1/4 tsp salt
- 2 tbsp cane sugar
- 2/3 cup plant based milk (room temperature)
Peach Compote
- 225 grams / 1½cups peaches – I used frozen ( I let the peaches sit on the counter for about 1/2 and hour to defrost a little)
- 75 grams / 6 tbsp cane sugar
- 1/2 tsp lemon juice
- 1½ tbsp water
- ½ tbsp cornstarch
- ¼ tsp cinnamon
- ¼ tsp all spice
- ¼ tsp nutmeg
Vegan "Egg" Wash
- 2 tsp plant based milk
- 1 tsp maple syrup
Instructions
Peach Compote
- To a medium pot add the peaches, sugar, lemon juice, water and cornstarch. Bring to a simmer over medium/medium low heat allowing the peaches to soften and the mixture to thicken slightly. Should take about 10 to 15 minutes once it starts simmering. During the simmering process, I use a whisk to break up the peach chunks. Once removed from the heat, add the cinnamon, all spice and nutmeg and stir to fully incorporate. Set aside to cool. Store in the refrigerator until ready to use.
Dough
- Add all of the dry ingredients and the butter to a medium bowl and stir to combine. Add the yogurt and milk 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. If the premade compote is in the refrigerator, bring it out of the fridge about 1/2 an hour before you are ready to spread it on the dough, we want it to be room temperature for that step.
- 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 12×9 rectangle, spread the peach compote evenly over the dough.
- Roll the dough up like you would cinnamon rolls, starting at the end closest to you.
- Using a sharp knife, cut the roll down the middle length wise and turn each half cut side up.
- Twist the 2 halves together and pinch the ends together.
- Fold in half and place in a prepared 8×4 loaf pan. I lightly greased the pan and created a sling with parchment paper. The parchment paper will make it much easier to remove the loaf from the pan when it is done.***see note below if you want to make these the night before
- 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 it is proofing in the oven). Make up 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 to completely cool.
- If kept in an airtight container, the loaf will stay fresh on the counter for up to 3 days, up to 5 days if kept in the refrigerator.
