Recipe by brokenburner
From "Levana Cooks Dairy-Free!" The book says: "This yeasted pastry bears an affectionate name in every language (brioche, kugelhopf, kokosh, etc.) and varies only slightly in preparation from one culture to another, but whatever you call it, it is always fabulous, even without the butter and the milk. Do not hesitate to double, even triple, the recipe, as it freezes very well."
Top Review by scancan
What a fabulous babka! Even though I had some problems with the measurements (I had to add alot more flour than called for and sugar as well to get a smooth non-sticky dough) it came out so good with a crispy exterior and fluffy interior and tastes so perfect that I had to give it a full five stars. I used the chocolate filling. I recommend melting a good quality chocolate bar not a baking bar or chocolate chips or you'll have a bitter tasting babka.
- 1 (1/4 ounce) envelope dry yeast
- 1⁄4 cup warm water
- 1⁄3 cup sugar or 1⁄3 cup honey
- 2 3⁄4 cups flour, plus a little more
- flour, if needed
- 1⁄4 cup oil, plus a little more
- oil, for brushing
- 1⁄2 cup soymilk (or other non-dairy milk, such as rice, oat, grain, almond)
- 1 egg
- 1⁄3 teaspoon salt
- 1 tablespoon oil
- 1⁄4 cup flour
- 3 tablespoons sugar
- 2⁄3 cup melted very good quality real chocolate chips, with
- 1 teaspoon oil
Process until coarsely ground
- 1⁄2 cup golden raisin
- 1⁄3 cup walnuts
- 1⁄4 cup brown sugar
- 1 -2 teaspoon cinnamon
- 1 cup good black currant preserves or 1 cup strawberry preserves or 1 cup raspberry preserves, thinned with
- 2 -3 teaspoons orange juice
Directions See How It's Made
- Mix the yeast, water, and sugar in a cup and let the mixture stand a minute or two, or until it comes to a bubble. Put all the other ingredients in a mixing bowl. Add the yeast mixture and combine. Transfer to your dough maker and knead 10 minutes, or knead by hand.
- Let the dough rise, covered, in a warm draft-free place for one hour.
- Preheat the oven to 350°F On a very lightly floured board or counter, roll out the dough into a thin, 20- by 8-inch rectangle. Brush the whole surface very lightly with oil. Sprinkle or spread the filling on the whole surface. Roll very tightly. Transfer to a greased loaf pan. Mix the topping ingredients, and sprinkle over the babka. (If not using the topping, simply brush with a mixture of egg and water.) Bake 35 to 40 minutes, until golden.