I have been trying out more vegan recipes lately and this has to be one that I am happy with. Babka is a sweet broiche-like braided bread that is filled with fillings of choice. Chocolate, fruits, nuts, jam etc.. Creating a beautiful swirl of pistachio layers.
I’ve used this homemade Vegan Pistachio Butter as a filling and it tastes delicious.
Using this vegan babka recipe, you’ll get a soft and tasty pistachio loaf. Simply glaze with some sugar syrup for a beautiful shiny crust and moist loaf with a delicious creamy pistachio filling that will have you coming back for more.
Vegan Pistachio Babka – How to make the dough
To make the dough in this vegan babka recipe, we’ll start by adding all the dry ingredients including the yeast and butter into the bowl of a stand mixer.
Now, with the dough hook attached, mix on medium speed for about 3 minutes. Pour in the plant milk slowly and keep kneading for another 10minutes until it forms a smooth elastic dough.
Please note that the yeast can be added in directly with the other ingredients because I am using fast action yeast in this recipe. If you’re using active dry yeast, you must proof the yeast first by dissolving in warm water/milk before mixing in.
Transfer the dough into a greased bowl. Cover and place in a warm place until doubled in size. Take the dough out of the bowl and place on a lightly floured surface, knocking the air out with your fist before rolling.
How to shape the babka dough in pictures:
Step 1. Roll the dough into a rough rectanglar shape.
Step 2. Add and spread the pistachio filling or filling of choice with a spatula.
Step 3 . Use both hands to roll the dough into a log.
Step 4. Cut the rolled dough in half with a sharp knife lengthwise.
Step 5. Twist both halves together making sure the pistachio filling is exposed.
Step 6. Transfer the dough into a greased loaf tin and leave to rise for another hour.
Bake at 180°C for 35-40 minutes.
When baked, the babka should have a nice golden brown colour. At this point, you can brush the babka with a light sugar glaze – which is what i have gone for, or pour a sugar syrup over the loaf to keep it moist. Do this as soon as it comes out of the oven.
To make a light sugar syrup, simply add 2 tbsp of cane sugar to ⅓ cup of water. Boil and take off the heat just as it starts to bubble.
It is best to leave the loaf to cool completely before slicing into it. Store at room temperature in a bread tin and eat within 3 days.
For best results:
- Measure the ingredients in grams using a digital scale.
- If using active dry yeast, proof the yeast first in the ½ cup of warm plant milk before adding in.
- Almond milk can be replaced with Soy milk or any other plant milk of choice.
- Check that the dough has been kneaded properly by carrying out the windowpane test. Stretch a little chunk of the dough between your fingers. The dough should be elastic enough to stretch without breaking. If the dough tears easily, enough gluten hasn’t developed and you need to keep kneading.
- Be careful not to over knead the dough or dust with too much flour when rolling.
- If the dough is too sticky or wet, knead in a little bit of flour at a time – about a tbsp of flour.
- The dough needs to be left in a warm place to rise twice. First rise is after kneading. The second rise is after the babka has been twisted and placed in a loaf tin.
This Pistachio vegan babka stores well for 3-4 days when left out at room temperature. If you must store in the fridge, warm it up in the microwave for 15 – 30 seconds before serving. Don’t forget to check out the recipe for the Vegan Pistachio Filling.
If you love our Pistachio vegan babka recipe, Why not try our Vegan Banana Pancakes Recipe.
Pistachio Vegan Babka Recipe
- 350 grams All purpose flour
- 110 grams Vegan Butter
- ½ Cup Almond milk
- ½ tsp Salt
- 45 grams Sugar
- Vegan Pistachio Spread
To make the dough
- Start by adding all the dry ingredients including the yeast and butter into the bowl of a stand mixer.
- With the dough hook attached, mix on medium speed for about 3 minutes. Pour in the plant milk slowly and keep kneading for another 10 minutes or so, until it forms a smooth elastic dough.
- Transfer the dough into a greased bowl. Cover and place in a warm place until doubled in size.
To shape the Babka
- Take the dough out of the bowl and place on a lightly floured surface, knocking the air out with your fist before rolling.
- Roll the dough on a lightly floured surface and shape into a rough rectanglar shape.
- Add and spread the pistachio filling or filling of choice with a spatula.
- Using both hands, roll the dough into a log.
- Cut the rolled dough in half with a sharp knife lengthwise. Twist both halves together making sure the pistachio filling is exposed.
- Transfer into a loaf tin and leave to rise for another hour.
- Bake at 180°C for 35-40 minutes.
- Once baked, remove from the oven and pour a light sugar syrup (see notes below) ⅓over the babka.