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Vegan Blueberry Babka

With a slight tart flavour, this plant-based blueberry babka has swirls upon swirls of flavour!

Instructions

  • Warm the milk, stir in the yeast and one tablespoon of sugar, leave until foamy (around 10 minutes).

  • In a separate bowl, combine the flour, sugar and salt, form a well in the middle, pour in the yeast mixture and the butter and combine by kneading for around 10 minutes. The texture should be smooth and elastic.

  • Grease a large mixing bowl, place the dough in the bowl, cover and leave in a warm place to double in size (around an hour). Lightly dust a clean work surface, knead the dough, roll out into a rectangle and spread the jam on the top leaving a small border around the sides.

  • Tightly roll up the dough to form a log, cut the log in half and twist the two halves together. Gently press and place the dough into a greased loaf tin, leave in a warm place until doubled in size (1 hour).

  • Preheat the oven to 180C, brush the loaf with milk and bake for 40 minutes or until golden brown. Leave to cool slightly before removing from the tin.

  • Mix the icing sugar and lemon juice together, pour on top of the babka once cooled and serve.

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