Coffee Cardamom Babka (Vegan)
This coffee cardamom babka is a lovely, slightly sweetened, yeasted bread studded with cardamom and espresso powder. A dairy-free, sweet treat with a little kick.
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 / 2½ tsp rapid rise yeast
- 2 grams / 1/4 tsp salt
- 25 grams / 2 tbsp cane sugar
- ⅔ cup plant based milk (room temperature)
- ¼ tsp cardamom
- ¼ tsp espresso powder
Coffee/Cardamom Filling
- 42 grams / 3 tbsp plant based butter with salt (room temperature)
- 75 grams / 6 tbsp coconut sugar
- 1 tsp cardamom
- 1 tsp espresso powder
Vegan "Egg Wash"
- 2 tsp plant based milk
- 1 tsp maple syrup
Instructions
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.
- While the dough is proofing, the filling can be prepared. In a small bowl add the butter and sugar and mix until a paste is formed. Add the espresso powder and cardamom and mix to fully combine. Set the filling aside until needed.
- 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 12x9 rectangle, spread the cardamom/expresso filling over the top of the dough.
- 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 8x4 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 to completely cool.
- Once completely cool, store the loaf in and airtight container on the countertop. The loaf will remain fresh for 3 to 5 days.
Notes
***If using a stand mixer, add all ingredients to the bowl of a stand mixer, blend on medium speed with a dough hook attachment until the ingredients come together to form a ball. Once the ball is formed, continue on medium for another 5 to 8 minutes kneading the dough. It should be becoming smooth and stretchy and pulling away from the bowl. Form your dough into a ball and place in a lightly greased bowl. Cover or place in a proofing bag, leave to double in size.
***When it comes to proofing, I use what I call a "proofing" bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in (depending on how much dough I am working with) and medium size baking dishes fit well inside them. I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find that the inside of the oven with the oven light on ONLY is a great place to proof.
***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.