I had some leftover yeast from food-sharing that needed to be used up. After brief inspiration on the Internet, I decided to bake a Brownie Babka! After all, a little chocolate never hurts 😉 This brownie Babka combines a fluffy yeast dough with fudgie brownie, I would say: the best of both worlds!
What is Babka.
Babka is a sweet yeast cake from Central and Eastern Europe. Probably the better-known version is the Jewish version, which is characterized by the filling and the two strands wrapped around each other. In this form, babka is also very popular in the United States. Besides chocolate, poppy seed, or cinnamon filling, there are quite a few variations of the yeast plait. There is something for everyone!
How to bake babka?
Baking a babka is not as complicated as you might think. First, you prepare a yeast dough. While it is resting, prepare the filling. Then roll out the dough, spread the filling on it, and roll it up. Cut the dough roll lengthwise and twist the two strands together. This step can be a bit messy and you end up with a lot of brownie dough on your hands, so it’s best to try to move as quickly as possible here. Then the dough rests in the pan for a while before the brownie babka is baked.
The result is really delicious and I will certainly try Babka in many more variations!
Bake vegan Babka
For the yeast dough, you can replace the egg with about 60g of vegan yogurt and the honey with up to 70g of sugar. For the brownie batter, it’s best to use your favorite vegan brownie recipe or use vegan butter and replace the eggs with 4 tbsp of cornstarch mixed in 4 tbsp of water. Disclaimer Unfortunately, I haven’t gotten around to trying the veganized version myself yet. If you try it or know of a good vegan version, I’d be happy if you let me know in the comments 🙂 .
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