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, dairy-free and will be enjoyed by all.
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 12x9 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 8x4 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.
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.
***Want to make this loaf the day before? Follow all the instructions through forming the babka and then cover the dish (needs to be airtight) or place the dish back in the proofing bag and place in the refrigerator. The next morning remove the loaf from the refrigerator and leave on the counter (could go in the oven with ONLY the oven light on while still covered or in the proofing bag) and let the loaf reach room temperature and double in size. This process has taken up to 2 hours for me (the warmer the environment the faster this will happen). Once doubled in size, you can follow the rest of the instructions above.