A delightful vegan babka with a shiny golden brown crust and buttery soft crumb, filled with whimsical spirals of Nutella. Perfect for holiday festivities, this recipe has been tested intensively to ensure a delicious outcome.
1: Heat soy milk in a small saucepan over medium heat to 110°F.
2: Combine active dry yeast and sugar in a bowl; pour heated milk over and allow yeast to bloom until doubled in size.
3: Combine bread flour, all-purpose flour, and cake flour in a separate bowl.
4: Add flour mixture to the yeast mixture along with aquafaba, sugar, vanilla, salt, and half the vegan butter.
5: Mix on low speed for 2 minutes, then increase to medium for 5 minutes.
6: Reduce to low speed, adding remaining butter cubes one at a time until incorporated (about 15 minutes).
7: Turn the dough out onto a floured surface and knead into a smooth ball. Wrap in plastic wrap and refrigerate for 2 hours.
8: Preheat oven to 365°F. Roll dough into a rectangle about 2.5 feet by 1.5 feet and 1/2 inch thick.
9: Spread vegan Nutella across the dough, roll it up into a log, and cut it in half.
10: Cut each half lengthwise down the middle and twist the halves together, then place in loaf pans to proof for 1 hour.
11: Bake for 25 minutes, remove from oven, and immediately brush with simple syrup.
12: Allow to cool for 1 hour before serving.
