Babka with carrot filling
A delicious Babka filled with juicy carrots and nuts. Perfect for your Easter brunch.
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
- Gently warm up the milk, it shouldn’t be hot
- Stir in sugar and yeast until everything is dissolved
- Now add flour, salt and curd/yogurt and knead everything to a smooth dough
- Cover the bowl and allow the dough to rise for approx. 1-2 hours, until the volume has doubled
Filling:
- Finely grate the carrots
- Melt the margarine, cut the marzipan into small pieces and mix all ingredients
- If you like you can add raisins to it
Babka:
- Preheat the oven to 180°C (356°F)
- Place the dough on a floured work surface, knead once again and cut into 2 pieces
- Roll out each part to a rectangle
- Spread the filling on top and roll up the dough
- Braid together and cut the dough lengthwise 3 times at the top
- Put into a greased loafpan (approx. 26-30 cm/10-12”)
- Allow to rise another 20-25 minutes
- Bake for 30-40 minutes
- Coat with frosting made from powdered sugar and lemon juice and sprinkle with chopped pistachios
Nutrition
Serving: 1g