Totally showstopping apple & cinnamon babka

This is some gourmet vegan stuff, man. The first babka (aka krantz loaf) I ever ate (I was vegetarian at the time)  was from the restaurant Honey & Co, and it was sublime. This place has great vegetarian options by the way. So delicious was this knotty, crisp, sweet, ganachey celebration of cinnamon, that a few weeks later I endeavoured to make it with the help of David Lebovits’ blog. That was delicious too. Babkas- filled twisted plaits of rolled enriched dough- take a while to make, but all of the rolling and wrapping is really fun, and makes you feel like you’re on the Bake Off. For this reason I set my mind to making a refined-sugar-free and dairy-free version. The dough is enriched with oat milk and coconut oil, and the filling is the sort of appley jam you get in a pain aux raisins. It looks super cool, and you’d never guess that it’s not even unhealthy!

FOR THE DOUGH

  • 1.5 tsp. dried yeast
  • 70ml oat milk or other non-dairy milk
  • 1 tsp. honey or agave
  • 60g coconut oil
  • 1/2 tsp. cinnamon
  • 110g plain flour
  • 140g wholemeal bread flour

FOR THE SCRUMMY APPLEY FILLING

  • 2 bramley cooking apples
  • 50g raisins or sultanas
  • 50g nuts of your choice (walnuts are really good)
  • 1 tsp cinnamon

METHOD

  • Heat the oat milk in a pan or the microwave until it is lukewarm.
  • Place in a large bowl with the yeast, honey, and 20g of the plain flour. Leave this to rest for about 15 minutes until little bubbles start to form.
  • Add in your coconut oil and a pinch of salt, and stir to combine. Then add in your flours until it comes together as a dough. You can now tip it onto the surface and knead for 5 minutes until nice and smooth and elastic.
  • Return to the bowl, cover and refrigerate for at least 2 hours (but as long as overnight if you like). This is to make the dough easy to work with.
  • In the meantime, make the apple filling. Peel and chop your apples into small pieces. Place a large frying pan on the heat with a splash of any oil and fry the apples for 5 minutes, with the cinnamon. This helps to get a caramelly flavour. Add the raisins and about half a coffee mug of water and cook the apples down until they are mostly broken down into a thick pasty apple sauce. It’s nice to keep a few chunks in there, but you want this to be spreadable. If it’s too watery it will be soggy!
  • Chop the nuts, and toast, if you like.
  • Roll out your chilled dough to a roughly 30 x 50cm rectangle. Spread on the chilled apple filling and scatter the nuts on top. Start from a long edge, and begin to roll up.
  • Once everything is in one big roll, take a sharp knife and cut directly down the centre to reveal all of the layers. Carefully twist these two halves around each other, keeping the cut sides facing up.
  • Carefully place this into a greased baking tin- you might have to squish it up a bit. Cover, and prove somewhere warm for 2 hours until well risen.
  • Bake in the oven at gas mark 5 for 45-50 minutes, covering it towards the end if it gets too brown.
  • Remove from the oven, and brush with honey or agave, if you like, to help it become shiny.
  • Once cooled completely (try to be patient!!), remove from the tin and show it off to all ya’ mates.
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3 Comments Add yours

  1. Rhythm says:

    Wow, this looks so gorgeous 😀

    Like

    1. Aww thank you! Let me know if you ever end up making it 🙂

      Liked by 1 person

      1. Rhythm says:

        Yeah sure thing 😀

        Like

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