There is something so comforting about the smell of baked nuts and cinnamon, fresh out of the oven!
We made this babka with ingredients we already had at home, it turned out so delicious! Perfect for a wintry afternoon treat, especially during lockdown.
Vegan Cinnamon Pecan Babka
- 300 g white spelt flour
- 1 1/2 tsp instant dry yeast
- 60 ml olive oil or coconut oil
- 120 ml plant based milk, I used unsweetened cashew milk
- 1/2 tsp salt
- 3 tbsp honey
- 150 g ground pecans
- 4 tbsp coconut sugar
- 3 tsp cinnamon
- 1 tsp vanilla extract
- 4 – 6 tbsp plant based milk, I used unsweetened cashew milk
- 3 tbsp apricot or apple jelly
-Line a 35 cm loaf pan with parchment paper.
-Combine spelt flour, salt and instant quick yeast. In a small saucepan or in the microwave, combine the milk, oil and honey, heat it up over low heat, do not let it come to a boil, it only has to be lukewarm.
-Add the milk, honey and oil mix to the dry ingredients, mix well and knead dough on a lightly floured surface until you have a smooth ball of dough.
-Lightly grease a large bowl with a bit of olive oil, place the dough in the bowl and cover with plastic wrap or a clean dish towel. Let rise until doubled in size, for about an hour.
-In the meantime, mix all ingredients, except jelly, for the filling, adding enough milk to make a moist mixture.
-On a lightly floured surface, roll the dough out into a rectangle, spread the jelly on top, then spread the filling evenly on top.
-Tightly roll up the dough to form a long log, cut in half lengthwise, then lay them side by side. Weave the pieces back and forth over each other, like braiding but with only two strands.
-Tuck into the prepared baking form, cover and let rise for another hour.
-Bake in preheated 350F oven for 45 minutes or until deep golden brown.
-Optional: glaze the still hot babka with a simple icing, using icing sugar and lemon juice.