Wow, do I have a lot of feelings about babka? YES. I also think that you can always change babka around to make it something that you like.
What you’ll need:
3 cups of spelt flour (I used whole grain but you can also use white)
2 tsp active dry yeast
1/4 cup brown sugar
1/2 tsp salt
2 tbsp apple sauce
1/4 cup oil (canola or other vegetable oil)
3/4 cup non dairy milk (I used oat)
1/3 cup melted chocolate or date spread
1/2 cup of whatever nuts you like (I used pecans)
2 tbsp maple syrup
1 tbsp boiling hot water
The filling is your choice but here are a few recommendations:
1 cup of chocolate spread
1 cup of date spread
1 cup of almond butter
1. Mix your spelt flour, yeast, sugar and salt in a bowl. Mix in your oil, apple sauce and non dairy milk gradually. I used my hands but feel free to use a mixer. Once you’ve mixed it for around 10 minutes, set aside when covered with a towel for 1 hour.
2. After the hour you can take out your dough and roll it out on a clean counter with a bit of flour sprinkled on the counter.
3. Preheat your oven to 350 degrees (180c)
4. Now when rolling – Try to think size of a large rectangle! Once you have a good size, you can add your spread evenly along the entire thing! Add your crushed up nuts of choice. And then begin to roll. 5. Make a small cut in the middle of your rolled up dough throughout the entire roll. Then wrap it around and place in an oiled baking pan.
6. Put it in the oven for 40-50 minutes.
7. You’ll need to mix the maple syrup and boiling water together to pour over the babka as soon as it comes out of the oven. Make sure you don’t pour the water and maple syrup together too early because you want the water to still be hot. Allow the babka to chill for 30 minutes-1 hour before serving