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theveganharmony

Vegan chestnut babka

Soft and tender babka made with spelt flour and filled with a delicious chestnut filling.
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Ingredients Method

Ingredients
  

Dough
  • 500 g spelt flour
  • 7 g dry yeast
  • 20 g coconut sugar
  • 20 g coconut oil
  • 1/2 teaspoon salt
  • 280 ml almond milk or other plantbased milk
Chestnut filling
  • 500 g boiled and peeled chestnuts
  • 40 g maple syrup
  • 300 g canned coconut milk
  • 10 g cocoa powder
  • 1 teaspoon vanilla extract

Method
 

Dough
  1. Sift flour into a bowl and make a dent in the middle.
  2. Sprinkle salt on the edge and put all the other ingredients in the middle.
  3. Mix the dough slowly with a wooden spatula, then knead well with your hands.
  4. Cover the dough and let it rest in a warm place for at least 45 minutes.
Chestnut filling
  1. In a blender mix all the ingredients for the filling into a smooth cream.
Making babka
  1. Once the dough has raised roll it out into a big thin square.
  2. Coat the whole dough with cream and roll it up.
  3. Once rolled, transfer it to a baking tray, lined with baking paper and intertwine as shown in the video.
  4. Bake for 35 minutes at 180°C.
  5. Sprinkle babka with powdered sugar if desired.