You can fill this with Nutella and chopped nuts, fruit jams, or just cinnamon, sugar butter.
Do not allow the dough to over prove, especially at the second proving, as this will give a dry airy bread. One hour at each in a warm place or proving drawer is plenty.
The frosting is not essential, but I love it!
- Serves:approx 12
For the dough
350g oo flour plus extra for dusting
50g coconut sugar/soft brown sugar
1 tsp vanilla extract
1 tsp ground Cinnamon
7g sachet of dried yeast
30g vegan butter melted
200ml oat milk room temp
For the filling
1 cup shop brought mincemeat
For the glaze
2 tbs maple syrup
1 tsp vanilla bean paste
For the frosting
1 cup icing sugar
2-3 tbs maple syrup or enough for desired consistency
- Combine all the dough ingredients in the bowl of an electric mixer if using. Combine with a wooden spoon to form a sticky dough.
- With the dough attached knead the dough for about 10 mins, until it firms up and if you take a small lump and lightly stretch it, you should see the light through the dough. Alternatively kneed by hand.
- Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size.
- Lightly grease a 3lb loaf tin and line with a with a thick strip of baking paper so it over hangs the long edges.
- Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 0.5 cm thick.
- Spread the filling evenly over the dough. Then roll up into a fairly tight sausage.
- Using a sharp knife, cut the sausage in half length ways and twist the two pieces over one another like a rope.
- Pinch the ends and place the babka into the loaf tin, it should fit snuggly.
- Cover with a tea towel and leave in a warm place or proving drawer for a further hour.
- With 15 minutes left of proving preheat the oven to 180°C.
- Once they have had their final prove, place into the preheated oven for about 15-20 minutes, until golden.
- Whilst its cooking, mix the maple and vanilla and set aside.
- Also combine the icing sugar with the maple for the frosting, add enough maple to reach your desired consistency.
- Remove from the oven and immediately brush on the maple syrup glaze liberally.
- Allow to cool in the tin for 30 minutes before removing and drizzling liberally with the maple frosting.
- Slice or tear ‘n’ share, with a cup of tea or mulled wine.