Babka with carrot filling

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

Filling:

• 2 carrots (approx. 120 gr/4 oz.)
• 50 gr 1.8 oz. marzipan
• 100 gr 1 cup ground hazelnuts
• 2 tsp cinnamon 
• 50 gr 1/4 cup margarine 
• 2 Tbsp coconut blossom sugar
• 2-3 Tbsp raisins (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