I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Cinnamon Raisin Babka

Cinnamon Raisin Babka

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The more astute of you may recognise this dough recipe - yep, it’s almost identical to the cinnamon rolls I posted a few days ago. I’m super c
huffed with how they worked out and I anted to test the versatility of the recipe. TURNS OUT: VERY VERSATILE!

This babka is super indulgent and has that crazy satisfying tear when you pull it apart. I’d actually suggest NOT slicing it if you don’t have to share this stuff, as the pull-apart is so good!

Forming a babka can be a little tricky if you’re new to it, so do yourself a favour and watch this video before you do.

Makes two loaves!

For the Dough

250ml oat milk (full fat, at room temperature) 
80g vegan butter (melted, I used Miyokos but any will do)
25g caster sugar
1/2 an 8g sachet of quick yeast (so 4g yeast, if you’re measuring)
300g plain flour
1/2 tsp fine sea salt

For the Filling

90g vegan butter (room temperature) 
70g soft dark brown sugar
20g granulated sugar
2 tbsp ground cinnamon
60g raisins (or sultanas)

To Make the Dough

Combine the milk, butter and sugar in a large bowl. The mixture should be around body temperature so dip your finger to test - if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up slightly.

Sprinkle the yeast over the surface and leave to bloom for one minute. 

Add the flour and salt, mix to combine until a sticky mess, cover and leave for an hour.

Meanwhile make the filling. 

To Make the Filling

In a medium bowl mix the softened butter with the remaining ingredients (excluding the raisins) until smooth. The consistency should be a nice paste, not melty and liquidy, so if it’s too warm and runny, leave it in the fridge for ten minutes to firm up a bit.


To Assemble

Preheat the oven to 180c. Grease two loaf tins and set aside.

Once the dough has proved for an hour, lightly dust a surface and turn out. Knead lightly until the dough is smooth and not too sticky. Dust the top of the dough if necessary and pat into a rough oblong.

Using a rolling pin, roll the dough out into a rectangle around the size of an A3 piece of paper (roughly 30x45 cm). Spread the filling over the flattened dough and sprinkle over the raisins evenly. Roll the dough along the long edge to form a nice long snake.

Using a sharp knife, slice the roll of dough right through the middle lengthways, leaving you with with two rolls of dough, both with the exposed layers along their length.

Flip the two rolls of dough so their exposed layers are facing upwards. Pinch them together at the top and then weave them together, one roll over the other along the entire length.

Chop the weaved dough in half and transfer each half to a loaf tin. Cover both tins and leave to rise for around 30 minutes.

Place both tins in the oven and bake for 35 minutes or until golden brown on the top. Once baked, remove from the oven and allow to cool completely before slicing and eating.

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