Chocolate Swirl Babka
Total Time
1 hour and 15 minutes
Prep Time
0 seconds
Cook Time
1 hour and 15 minutes
Rating
0 out of 5 stars
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Ingredients
10 servings
- 7 oz white spelt flour
- 7 oz strong white flour
- 1 oz coconut sugar
- 1 x 0.25 oz sachet fast action dried yeast
- ½ teaspoon fine sea salt
- 7 fl oz oat milk
- 60ml maple syrup
- 60g coconut oil
- 2 teaspoons vanilla bean paste/extract
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Preparation
Step 1
Line a 900g / 2 lb loaf tin with baking parchment and set aside.
Step 2
To make the dough, place the flours and sugar into a large bowl or the bowl of a freestanding mixer. Add the yeast to one side of the flour and add the salt to the other side; mix to combine (this stops the salt from killing the yeast). In a small saucepan, mix the milk, maple syrup, coconut oil and vanilla; heat until the coconut oil melts and the mixture is warm, but not boiling. Pour into a bowl and leave to cool slightly until lukewarm.
Step 3
Using your hands or the dough hook attachment, gradually combine the wet ingredients into the dry until you have a slightly wet rough dough. Knead by hand on a clean work surface or run in the mixer for 8–10 minutes, until the dough is elastic and smooth. Cover and leave to prove in a warm place for about 1 hour or until nearly doubled in size.
Step 4
Dust a clean work surface with flour and roll out the dough to form a 30 x 50cm / 12 x 20″ rectangle. Gently spread out the tahini onto the surface, then sprinkle with the finely chopped chocolate (it's important for the chocolate to be so finely chopped that it's almost like dust to ensure even distribution).
Step 5
Starting from the long end, roll the dough into a log. Using a sharp kitchen knife, slice the log in half across the length, so that you have 2 long pieces. Rotate the pieces so that the cut side is facing upwards, then carefully cross the pieces over to make a loose plait. Lift and place into the prepared loaf tin (you may need to squish it up a little to get it to fit, don't worry — that will just lead to tighter swirls).
Step 6
Set aside to prove for 45–60 minutes, until the dough is puffy and filling the entire loaf tin. Preheat oven to 200°C / 180°C fan / 390°F.
Step 7
Bake for 45–50 minutes until golden brown. Remove from the oven and brush the warm loaf with maple syrup. Allow to cool slightly in the tin, before removing to finish cooling on a wire rack outside of the tin. Either slice or tear it messily with your hands to enjoy.
Step 8
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