- Easy
- Gâteau
- Dairy-free
Chocolate and hazelnut babka
- Between 30 and 60 minutes
- 30 MIN
- Medium
- 8 P.
Recipe description
This vegan chocolate and hazelnut babka is a pure indulgence. Its soft brioche, made without eggs or butter thanks to yoghurt and soya milk, offers a melt-in-the-mouth texture and delicate flavour.
It is filled with a homemade spread made from 72% Ecuador Kaoka dark chocolate and roasted hazelnuts, for an intensely chocolatey and slightly crunchy result.
Parfaite pour un brunch ou un goûter en famille ! C’est le genre de recette qui disparaît plus vite que le temps consacré à la préparer ;)
Ingredients
For the brioche:
- 5 g dried baker’s yeast
- 250 g T45 wheat flour or semolina
- 25 g caster sugar
- 5 g of salt
- 65 g of soya yoghurt
- 100 g of soya milk
- 35 g of margarine
For the chocolate and hazelnut filling:
- 100 g dark chocolate 72% Ecuador Kaoka
- 65 g of margarine
- 25 g unsweetened cocoa powder
- 35 g caster sugar
- 45 g plant-based milk
- 50 g hazelnuts
Syrup (optional):
- 40 g sugar
- 40 g water
With the products:
Tip
This recipe requires 2 hours of rising time. Remember to start a little in advance!
Preparation
- Place the yeast at the bottom of the bowl of your food processor or in a mixing bowl. Then weigh the flour, salt, sugar, soya yoghurt and soya milk on top and mix until you obtain a smooth dough.
- Add the margarine and knead for about ten minutes, until the dough is elastic, smooth and comes away easily from the sides of the bowl/work surface.
- Cover with a tea towel and leave to rise for 1½ to 2 hours, depending on the temperature, until it doubles in size. If possible, place it in your oven at 30°C to rise.
- Once well kneaded, fold the dough and place it in the refrigerator for at least 3 hours so that it is easy to work with. It is best to leave it overnight so that the dough works without you and becomes even more moist.
- When preparing the brioche, grease and flour a 25 cm cake tin.
- Bake the hazelnuts in an oven at 180°C for about ten minutes, until they brown and give off a toasted aroma. Leave them to cool before rubbing them to remove the thin skin. Crush them coarsely.
- Melt the margarine and chocolate (in a bain-marie or in the microwave in 30-second bursts, stirring in between). Add the unsweetened cocoa powder and caster sugar. Finally, add the plant-based milk and stir until smooth.
- Flour your work surface and roll out the dough with a rolling pin into a large rectangle measuring approximately 30 x 40 cm.
- Spread the chocolate mixture and sprinkle with roasted hazelnuts. Roll up and chill for half an hour so that the dough is easy to work with and the chocolate sets, allowing you to work neatly.
- Using a large knife, cut the dough roll in half. Twist them and place them in the mould.
- Leave to rise for about an hour, so that the dough increases in volume. Bake in an oven at 175°C for 30 to 35 minutes.
- While baking, bring the sugar and water to the boil to make the syrup. When the brioche is cooked, brush the syrup over the surface of the brioche before returning it to the oven for 2 minutes.
- Remove from the oven, carefully turn the brioche out onto a wire rack and leave to cool before cutting.
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