Babka with carrot filling

Prep 20 min·Cook 40 min·Total 60 min·1 babka·VEGAN·310 kcal

Ingredients

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)

Instructions

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

Notes

Tip from my kitchen: the babka turns out juiciest when you grate the carrots really finely and spread the filling evenly almost all the way to the edges. Covered, it keeps at room temperature for 2 to 3 days; freeze individual slices and toast them to serve. Ground almonds or walnuts work in place of hazelnuts, and if you prefer it less sweet, leave out the marzipan and add a splash of maple syrup instead. Brush on the sugar glaze only just before serving – or skip it altogether if you like to enjoy the braided bun as a breakfast bread.

Nutrition per serving: 310 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook