Easy Homemade Vegan Poppy Seed Babka: A Sweet & Dairy-Free Delight

il y a 2 semaines

Are you searching for a deliciously rich and comforting sweet bread that’s entirely plant-based? Look no further! This easy homemade vegan poppy seed babka is your answer to a craving for traditional, swirled perfection without any dairy or eggs. Perfect for a cozy weekend breakfast, a festive holiday treat, or simply to enjoy with your favorite cup of coffee, this recipe brings the delightful flavors of Eastern European baking right into your kitchen.

Many of us love the intricate beauty and satisfying taste of babka, but finding a truly authentic vegan version can be a challenge. This recipe aims to solve that problem, guiding you through a simple process to create a stunning loaf that's both beautiful to look at and incredibly rewarding to eat. The star of the show, the poppy seed filling, is wonderfully creamy and aromatic, contrasting beautifully with the soft, tender brioche-like dough.

Our inspiration comes from a fantastic recipe shared by @saechsine on abillion, highlighting how easy it can be to work with quality vegan ingredients to achieve amazing results. One of the key elements, good quality poppy seeds, are essential for that classic taste and texture.

What is Babka?

Babka is a sweet, braided or swirled bread, often enriched with ingredients like butter and eggs, and typically filled with chocolate, cinnamon, or fruit. Our vegan babka captures all the beloved characteristics of this classic pastry, offering a beautiful, moist, and flavorful experience that everyone can enjoy, regardless of dietary preferences. It's a fantastic addition to any brunch spread or dessert table!

Ingredients for Vegan Poppy Seed Babka

Here’s what you’ll need to bake this delightful plant-based babka:

For the Dough:

1 cup (240ml) warm plant milk (about 105-115°F / 40-46°C)
2 ¼ teaspoons active dry yeast (one standard packet)
¼ cup (50g) sugar
½ cup (113g) melted vegan butter
1 teaspoon vanilla extract
3 ½ cups (420g) all-purpose flour, plus more for dusting
½ teaspoon Himalayan salt

For the Poppy Seed Filling:

1 cup (150g) poppy seeds
½ cup (120ml) plant milk
¼ cup (50g) sugar
2 tablespoons vegan butter
1 teaspoon vanilla extract
Optional: ¼ cup chopped walnuts or almonds for added texture

For the Glaze (Optional):

1 cup (120g) powdered sugar
2-3 tablespoons lemon juice or additional plant milk

Equipment You'll Need

Large mixing bowl
Small saucepan
9x5 inch loaf pan
Rolling pin
Whisk or electric mixer

Step-by-Step Instructions for Homemade Vegan Poppy Seed Babka

Follow these simple steps to create your perfect babka:

Activate the Yeast: In a large mixing bowl, combine the warm plant milk and yeast. Let it sit for 5-10 minutes until foamy. This shows your yeast is active!
Prepare the Dough: Add the sugar, melted vegan butter, and vanilla extract to the yeast mixture. Whisk well. Gradually add the all-purpose flour and salt, mixing until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook for 4-5 minutes.
First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Make the Poppy Seed Filling: While the dough rises, finely grind the poppy seeds in a spice grinder or high-speed blender. In a small saucepan, combine the ground poppy seeds, plant milk, sugar, vegan butter, and vanilla extract (and optional nuts if using). Cook over medium heat, stirring constantly, until the mixture thickens to a spreadable paste (about 5-7 minutes). Remove from heat and let cool completely.
Assemble the Babka: Once the dough has doubled, gently punch it down. On a lightly floured surface, roll the dough into a large rectangle (about 12x18 inches). Spread the cooled poppy seed filling evenly over the dough, leaving a small border around the edges.
Roll and Cut: Tightly roll the dough from one long side into a log. Using a sharp knife, slice the log lengthwise down the center, creating two halves with the filling exposed.
Braid the Babka: Twist the two halves together, keeping the cut sides facing up to show off the beautiful layers of filling. Carefully transfer the braided dough into a greased 9x5 inch loaf pan.
Second Rise: Cover the loaf pan and let the babka rise again in a warm place for 30-45 minutes, or until visibly puffed.
Bake the Babka: Preheat your oven to 350°F (175°C). Bake the babka for 30-40 minutes, or until golden brown and cooked through. If it starts browning too quickly, you can loosely tent it with foil.
Cool and Glaze: Let the babka cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and lemon juice/plant milk to make the glaze. Drizzle generously over the cooled babka. Slice and serve!

Vegan Poppy Seed Babka Loaf

Variations & Adaptations

This vegan poppy seed babka is versatile! Feel free to experiment with these ideas:

Chocolate Swirl: For a classic alternative, swap the poppy seed filling for a homemade vegan chocolate spread or a mix of melted vegan dark chocolate and cocoa powder.
Nutty Twist: Incorporate other finely ground nuts like pistachios or hazelnuts into the poppy seed filling for a different flavor profile.
Citrus Zest: Add the zest of an orange or lemon to both the dough and the poppy seed filling for a brighter, more aromatic babka.
Gluten-Free Option: While this recipe is designed for all-purpose flour, you could try a 1:1 gluten-free baking blend that contains xanthan gum. Adjust liquid as needed, as gluten-free flours can absorb differently.
Savory Babka: Yes, it’s possible! Fill the dough with a savory mix like vegan pesto and sun-dried tomatoes, or caramelized onions and vegan cheese.

Tips for the Perfect Vegan Babka

Warmth for Yeast: Ensure your plant milk is warm, not hot. Too hot and it will kill the yeast; too cold and the yeast won't activate. A good rule of thumb is bathwater warm.
Grind Your Own Poppy Seeds: For the freshest and most vibrant flavor, it's highly recommended to grind whole poppy seeds yourself right before making the filling. This also ensures a smoother, more spreadable consistency.
Cool Filling: Make sure your poppy seed filling is completely cool before spreading it on the dough. A warm filling can make the dough difficult to handle and sticky.
Tight Roll: Roll the dough tightly when forming the log. This helps create those beautiful, distinct swirls when you slice and braid the babka.
Don't Rush the Rise: Allow ample time for both rises. Proper proofing is key to a light, airy babka. A warm, draft-free spot (like a slightly warm, turned-off oven) is ideal.

Close-up of a slice of vegan poppy seed babka, revealing the rich, swirled poppy seed filling.

Ready to impress your family and friends with this incredible bake? This easy vegan poppy seed babka recipe is a game-changer for plant-based baking enthusiasts. Give it a try and share your stunning creations on abillion!

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