Wednesday, October 13, 2010

Chocolate Cinnamon Babka

In order to pump myself up for veganizing this week's Top Chef: Just Desserts winning dish, I am posting this veganized version of Peter Reinhart's babka recipe. The dish is a real crowd pleaser (at least at the party I went to) and the fancy presentation will make everyone think you are some kind of baking superstar.

INGREDIENTS
Dough
- 2 tbsp instant yeast
- 3/4 cup lukewarm plain soy milk
- 6 tbsp non-hydrogenated margarine
- 6 tbsp sugar
- 1 tsp vanilla extract
- 3 oz soy yogurt
- 15 oz all purpose flour
- 3/4 tsp salt

METHOD
1. Whisk yeast into soy milk and set aside to get foamy.
2. Cream margarine and sugar together in a large bowl, then add vanilla and soy yogurt. Beat vigorously with a whisk for a few minutes until fluffy and able to form peaks.
3. Add flour, salt, and yeast mixture and work into a soft dough. Add flour or soy milk as needed and knead until smooth. Shape into a ball, then let rise in a lightly oiled bowl, covered, until almost doubled in size.

Chocolate Cinnamon Filling
INGREDIENTS
- 9 oz semisweet vegan chocolate chips
- 1 tsp cinnamon
- 1/4 cup non-hydrogenated margarine

METHOD
1. Line a baking sheet with parchment paper. Lightly brush paper with oil.
2. Place all ingredients in a small pot and place over low heat. Stir until just melted, then spread as thin as possible over the prepared parchment paper with a pastry scraper. You want about a 10" x 15" rectangle. Place in the fridge to cool down and firm up.

Final Loaf:
1. When the dough is risen, roll out into a 10 x 15 rectangle. Remove chocolate from the fridge, peel off parchment paper, and place on top. Roll tightly lengthwise (let the chocolate warm up a bit to make it easier), then seal.
2. Cut the roll down the middle lengthwise with a pastry scraper, then cross the two pieces over one another to form an X, cut side up. Continue to criss cross in both directions and seal the ends. Place on a baking sheet lined with parchment paper, spray with oil, and cover.
3. Let the loaf rise until almost doubled in size (1.5 hours or so), then preheat oven to 350 degrees. Bake for 20-25 mins, or until a deep golden brown. Don't overbake or it will dry out. Reinhart suggests an internal temp of 185 degrees.

13 comments:

Colleen said...

That looks amazing.

Also, please make a suitably decadent and delicious vegan cream horn. It hasn't happened yet.

Kara Hadley said...

O'm'gosh! Finally a fancy bread dessert that looks manageable. I will make this!

Phoebe Miriah said...

My mouth is watering.
I have all of these ingredients, but I'm a bit confused how to add in the chocolate.
I'll read again!

Brittany Boersma said...

It looks beautiful.

Monique a.k.a. Mo said...

Holy wow! That looks amazing!

Sara Selle said...

I made this to take over to my in-laws tonight. They have come to expect high-quality baking and this did not disappoint. I weighed the ingredients, but ended up adding more flour. Also, I wish I had used higher quality chocolate, as I think it would have been worthwhile.

Thanks for the recipe! I will be moving to one of Reinhart's books after I finish baking my way through Artisan Bread in 5 Minutes a Day.

kkillian said...

Thank you for the recipe. I made this bread for brunch this weekend. The mostly omnivore crowd loved it but I have to admit, it looked nothing like yours. The dough was horribly sticky and I couldn't get it to roll. After the initial rising, did you knead and add more flour, like with other bread recipes? I'll definitely try it again since it was such a big hit, but I'm not sure what I did wrong.

keri said...

I wish I knew how to make this one. It really looks so delicious. I am probably gonna try this. Hope it will do right.
dining tables

Melisser; the Urban Housewife said...

Holy crap! This looks amazing.

tommy said...

Great website! Good for you.... I had vegan carne asada burritos from a restaurant in LA last night.

The Veganista said...

Omg, that looks so good! Definitely going on my to-do list. Thanks for sharing :)

Noelle said...

WOW! I am GOING to make this! Thanks a bunch!

Miss Gina said...

WOW, just wow. This is BY FAR the most delicious, unassumingly vegan dessert I have ever made. This thing could win awards. I encourage everyone reading this to run out and buy the ingredients for this immediately and have at it. Spot on.