WHITE CHOCOLATE BABKA

 INGREDIENTS

• Dough:
• 1 Tbsp (11g) instant yeast
• ¼ cup (55g) vegan butter, melted
• 1 cup (250ml) soy milk
• 3¼ cups (420g) all-purpose flour
• ¼ cup (52g) sugar, divided
• 1 Tbsp (11g) baking powder
• 
  Filling:
• 120g iChoc white vanilla chocolate
• 2 Tbsp slivered almonds
• 
  Extra:
• Soy milk (for brushing)

INSTRUCTIONS

1. Heat the soy milk until warm to the touch and pour into a bowl. Add 1 Tbsp out of the ¼ cup sugar, as well as the instant yeast and gently stir until combined. Set aside for 5 minutes until foamy.
2. Combine the vegan butter and the baking powder and let rest for 3 minutes until foamy.
3. Place 3 cups of the flour and remaining sugar in a large bowl and whisk together. Add in the yeast and the butter mixture and combine with a wooden spoon, then use your hands to knead for 5-8 minutes. You want the dough to be moist but not too sticky. Add in the remaining ¼ cup flour as needed.
4. Grease a clean bowl with oil and place the dough ball inside. Cover with a towel and let rest in a warm place for 1 hour.
5. In the meantime melt the chocolate until smooth.
6. Once the dough has doubled in size, place it on a floured surface and roll it out to a 12-x16-inch (30x40cm) rectangle. Spread out the chocolate on top leaving a 0.8 inch (2cm) border around all sides and sprinkle the almonds on it.
7. Starting from one side, roll up the dough tightly until you have a long log. Use a sharp knife to cut it lengthways, then lift one half over the other and repeat this step until it has formed a twist. Gently lift into a loaf tin covered with parchment paper and let rest for another 45 minutes.
8. Preheat the oven to 350°F (175°C). Brush the babka with soy milk and bake in the oven for 30-35 minutes until golden brown on top. Remove from the oven and let cool down for 15 minutes before slicing. Serve with vegan butter and maple syrup.