Vegan Blueberry Babka (Twist Bread)
Author:Blueberry Babka is a brioche-like Twist Bread which is made of soft and fluffy yeast dough with fruity swirls of blueberry jam. It’s coated with a simple lemon glaze, making it a perfect sweet breakfast, dessert or snack. This Recipe includes step-by-step pictures showing you how easy it is!
Ingredients
Dough
- 2/3 cup soy milk (150ml)
- 21 g fresh yeast
- 1/4 cup coconut sugar (40g)
- 2 1/2 cups all-purpose flour (290g)
- 1/2 tsp salt
- 5 tbsp vegan butter* (70g) softened
Filling
- 1/2 cup Blueberry jam (150g) or other*
Lemon Glaze
- 2/3 cup powdered sugar (80g)
- 1-2 tbsp lemon juice
Instructions
Dough
- Warm the soy milk to 98,6°C-113°C (37°C-45°C). Stir in the yeast and 1 tablespoon of sugar. Leave to activate until foamy on top, about 10 minutes.
- Combine the flour, remaining sugar and salt in a large bowl, make a well in the middle. Add in the yeast mixture along with the butter. Mix with your hands until combined and continue kneading for about 8-10 minutes, until a smooth and elastic dough forms.
- Place the dough in a large greased bowl, cover with a towel and let rest in a warm place for 1 hour or until it’s double in size.
- Then place on a lightly floured surface and knead for short while to knock back the air. Roll it out to an even 12-x16-inch (30x40cm) rectangle. Spread the filling over the top, leaving an 0,6-inch (1,5cm) border all around the sides.
- Roll up the dough tightly to form a 16-inch (40cm) long log. Gently cut the log in half lengthways (trim a bit off both ends, if needed).
- With the cut sides facing up, lift one half over the other half to form a twist. Gently press together the ends. (*see step-by-step pictures in the text above).
- Carefully, transfer the bread into a greased 11,8x4,3-inch (30x11cm) loaf tin. Cover loosely with a towel (or foil) and leave to rest in a warm place for another 45 minutes to double in size.
- Preheat the oven to 355°F (180°C) fan-forced. Brush the loaf with a little bit of milk, and bake for 40 minutes, until golden. Remove from the oven, and leave to cool in the tin for 10 minutes before removing.
Lemon Glaze
- Mix the powdered sugar and lemon juice in a jug until a smooth glaze forms.
- Pour the lemon glaze over your Blueberry Babka and serve immediately.
Notes
- You can use coconut oil if you don't want to use vegan butter.
- Instead of coconut sugar, you can also use regular sugar or brown sugar.
- Prep time doesn’t include the resting times.
- Store this Blueberry Babka covered in the fridge for up to 3-4 days, but keep in mind that it tastes best when freshly baked.
- Please read the information on how to store, reheat and freeze this bread in the blog post above.
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!