Babka with carrot filling

• 50gr1/4 cup raw cane sugar 
• 1/2yeast cube approx. 20 gr (0.7 oz.) 
• 300gr1 ¼ cup plant-based milk (soy works best)
• 500gr4 cups flour (e.g. 300 gr/2 ½ cup wheat, 200 gr/1 ½ cup spelt)
• 1/2tspsalt 
• 2Tbspsoy curd or soy yogurt 

Filling:

• 2carrots approx. 120 gr/4 oz.
• 50gr1.8 oz. marzipan
• 100gr1 cup ground hazelnuts
• 2tspcinnamon 
• 50gr1/4 cup margarine 
• 2Tbspcoconut blossom sugar
• 2-3Tbspraisins optional

1. Gently warm up the milk, it shouldn’t be hot
2. Stir in sugar and yeast until everything is dissolved
3. Now add flour, salt and curd/yogurt and knead everything to a smooth dough
4. Cover the bowl and allow the dough to rise for approx. 1-2 hours, until the volume has doubled

Filling

1. Finely grate the carrots
2. Melt the margarine, cut the marzipan into small pieces and mix all ingredients
3. If you like you can add raisins to it

Babka

1. Preheat the oven to 180°C (356°F)
2. Place the dough on a floured work surface, knead once again and cut into 2 pieces
3. Roll out each part to a rectangle
4. Spread the filling on top and roll up the dough
5. Braid together and cut the dough lengthwise 3 times at the top
6. Put into a greased loafpan (approx. 26-30 cm/10-12”)
7. Allow to rise another 20-25 minutes
8. Bake for 30-40 minutes
9. Coat with frosting made from powdered sugar and lemon juice and sprinkle with chopped pistachios