Bread To Convalesce By: Chocolate Cinnamon Babka

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2 SlicesWhen a neighbor of ours went in for some major foot surgery – surgery that would leave him house-bound for quite a while – Kel and I thought it would be nice to drop off something comforting to help with his convalescence. I occasionally send a fresh loaf of whole grain bread this neighbor’s way – the man appreciates a good loaf of bread – but this time I wanted something a little extra special to help with the healing process. Enter Chocolate Cinnamon Babka.

I’m a firm believer in the healing powers of chocolate, the comforting qualities of the smell of cinnamon and the health benefits of fresh- and home-baked bread. Together those qualities must offer unbeatable rehabilitative properties, right?  And since I was going to the effort anyway, I doubled the recipe so that Kel and I could comfort ourselves, too. Thank goodness neither one of us required surgery.

Chocolate Cinnamon Babka by An Unrefined Vegan

Vegan Chocolate Cinnamon Babka
Serves 24
Swirls of melty chocolate and sweetly spicy cinnamon make this bread the perfect morning treat - or a thoughtful gift for a friend who is under the weather.
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Prep Time
2 hr
Cook Time
40 min
Total Time
2 hr 40 min
Prep Time
2 hr
Cook Time
40 min
Total Time
2 hr 40 min
234 calories
38 g
10 g
7 g
6 g
4 g
74 g
1001 g
10 g
0 g
2 g
Nutrition Facts
Serving Size
74g
Servings
24
Amount Per Serving
Calories 234
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 10mg
3%
Sodium 1001mg
42%
Total Carbohydrates 38g
13%
Dietary Fiber 2g
9%
Sugars 10g
Protein 6g
Vitamin A
2%
Vitamin C
0%
Calcium
2%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough
  1. 1 tsp. agave nectar
  2. 2 packages dry yeast
  3. 1 1/2 cups soy or almond milk, warmed
  4. 6 Tbsp. maple sugar
  5. 1 tsp. vanilla extract
  6. 1 Tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then set aside)
  7. 1/2 tsp. salt
  8. 2 1/2 cups bread flour
  9. 3 2/3 cups whole wheat flour
  10. 8 Tbsp. vegan butter (I used Earth Balance)
Filling
  1. 1/2 cup maple sugar
  2. 1 tsp. powdered stevia
  3. 6 Tbsp. cocoa powder
  4. 1 tsp. cinnamon
  5. 1/2 tsp salt
  6. 8 ounce semi-sweet vegan chocolate, finely chopped (chocolate chips work, too)
Instructions
  1. In a large bowl, dissolve the yeast and agave in the warm soy milk and let sit for about 5 minutes. Stir in the maple sugar, vanilla extract, salt and egg replacer mixture. Add the bread flour and about 2 cups of the whole wheat flour and stir until well-blended. Add the butter and stir again. You'll have a very sticky dough.
  2. Now's the time to knead the dough. Lightly flour the counter and knead, adding whole wheat flour as needed to prevent dough from sticking too badly to your hands. You should have a soft, slightly sticky dough by the time you're done (8-10 minutes). Place dough in a large bowl that's been lightly sprayed with oil. Cover and let rise for an hour and a half, or until doubled in size. Punch dough down and let rest for 5 minutes.
  3. Meanwhile, prepare the filling by combining all of the ingredients in a small bowl. Line the bottom of two 9-inch x 5-inch loaf pans with parchment and lightly spritz the sides of the pan with cooking oil.
  4. Divide the dough in two and starting with one piece (keep the other piece covered), roll it out to a 16-inch square. Sprinkle filling over the dough, leaving a 1/4-inch border. Roll up the dough just as you would for cinnamon rolls. Pinch the ends to seal. Holding the roll by the ends, gently twist the dough as if wringing out a towel. Fit the dough into the pan. I formed mine into a u-shape to get it into the pan. It looks funky, but comes out beautifully as it rises and bakes. Repeat with the second piece of dough.
  5. Cover both pans with plastic wrap or a clean towel and let rise for about 45 minutes. Preheat your oven to 350-degrees F.
  6. Bake the loaves for about 40 minutes or until nicely browned. The bottom should sound hollow when tapped. Cool the loaves in the pans for about 10 minutes before removing and allowing to cool completely on wire racks.
beta
calories
234
fat
7g
protein
6g
carbs
38g
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an unrefined vegan http://anunrefinedvegan.com/

 

56 thoughts on “Bread To Convalesce By: Chocolate Cinnamon Babka

      1. Lou Dwan

        Well said, Annie… imagine my perfection = watching Seinfeld WHILE eating this delicious creation of yours… I’ve never tried Babka, but it looks/sounds (and most likely smells) incredible. Please be my neighbour.

  1. Somer

    Total Bread porn! Stop twisting my arm, ok, ok! I will make that….today…..for myself and I don’t think much sharing will be going on.

    Reply
    1. Somer

      I’m about to cry because I just realized there is no chocolate in my pantry :/ Emergency shopping trip!!!

      Reply
  2. Gabby @ the veggie nook

    You have truly outdone yourself yet again! Your neighbour is so lucky to have you delivering treats to him! I wish you lived near me 😉

    You’re right by the way- chocolate, cinnamon and bread can do wonders for the mind, body and soul 🙂

    Reply
  3. cmb0096

    This looks fabulous! Do you melt the earth balance before adding it to the mixture? Or when you say mix it in, do you mean cut in the chilled butter?

    Thanks!
    Courtney

    Reply
  4. Isobel Morrell

    That should surely have assured a complete recovery! Chocolate and cinnamon – definitely a winning combination. Really is a pity we’ve got so much land and sea between us!

    Reply
  5. Choc Chip Uru

    Chocolate should be permanent on dr subscription pads 😀
    This babka looks stunning and reminds me of Seinfeld – now I know what to eat AND watch with this delicious bread 🙂

    Cheers
    Choc Chip Uru

    Reply
  6. Richgail Enriquez

    This looks soo good, and it’s Chris’ favorite too. I shall make ’em. THanks for sharing your incredible talent!

    Reply
  7. Little Sis

    Oh how I look forward to my return to my own oven… well, okay I’d rather stay here at the beach, but if I HAVE to go home next weekend, perhaps I shall console myself thusly. Thanks!

    Reply
  8. keepinitkind

    You have one lucky neighbor! That loaf looks just to die for! I’m imagining french toast made with it. Or peanut butter sandwiches. Or peanut butter stuffed french toast. Or just alone. Oh my goodness- this is super yum!

    Reply
  9. thecrueltyfreereview

    Dear god woman, I’m trying to lose weight here! 🙂 I love the combo of bread and chocolate. One of my indulgences used to be chocolate au pain-a buttery crossiant filled with chocolate. I’m pinning this so I can make it as a reward (to share!) when I hit my goal weight.

    Reply
  10. Sophie33

    You are such a good friend! That’s quite fabulous & generous of you! This chocolate & cinnamon creation looks just amazing & awesome too! 🙂 You are so creative too! 🙂

    Reply
  11. Alexiasana

    oh dear, i cant believe i fount a vegan version of this recipe! As of what it looks like its similar to the austrian “REINDLING” which you only get in the south of austria. its so famous here but of course, traditionally, a non vegan white flour , butter, sugar type version. my grandma makes the best one by using spelt flour, raw cane sugar, lots of cinnamon and juicy fair trade raisins. mabye i need to surprise with this vegan version!

    Reply
  12. bar

    I’ve been off my blog with end of school year craziness, and I officially miss your blogging (and brilliant breads, even if only in picture and word form)! I seriously wish I was eating this right now.

    Reply
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