Vegan babka dough is flavored with earthy saffron and spread with vegan butter, spices, and coconut sugar before being baked. The spices create a distinctive swirl that can be seen when the bread is sliced. This vegan loaf made with einkorn and spelt flours is perfect for a breakfast treat or snack.
S e p t e m b e r
by Helen Hunt Jackson
The golden-rod is yellow;
The corn is turning brown;
The trees in apple orchards
With fruit are bending down.
The gentian’s bluest fringes
Are curling in the sun;
In dusty pods the milkweed
Its hidden silk has spun.
The sedges flaunt their harvest,
In every meadow nook;
And asters by the brook-side
Make asters in the brook.
From dewy lanes at morning
The grapes’ sweet odors rise;
At noon the roads all flutter
With yellow butterflies.
By all these lovely tokens
September days are here,
With summer’s best of weather,
And autumn’s best of cheer.
But none of all this beauty
Which floods the earth and air
Is unto me the secret
Which makes September fair.
‘T is a thing which I remember;
To name it thrills me yet:
One day of one September
I never can forget.
Vegan Saffron Babka with Cardamom Sugar Swirl
- Total Time: 3-4 hours
- Yield: 12 servings 1x
- Diet: Vegan
Description
Vegan babka dough is flavored with earthy saffron and spread with vegan butter, spices, and coconut sugar before being baked. The spices create a distinctive swirl that can be seen when the bread is sliced. This vegan loaf made with einkorn and spelt flours is perfect for a breakfast treat or snack.
Ingredients
for the dough:
- 1 1/4 cups water
- 1 tsp saffron threads
- 2 1/2 tsp active dry yeast
- 2 tbsp maple syrup
- 1/4 cup melted and slightly cooled coconut oil or vegan butter
- 2 tsp vanilla extract
- 150g (about 2 cups) all purpose einkorn flour
- 250g (abut 3 1/3 cups) sprouted spelt flour, plus more for dusting your work surface
- 1 1/2 tsp sea salt
for the filling:
- 4 oz vegan butter at room temperature
- 2/3 cup coconut sugar
- 2 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
for the glaze:
- 1 1/2 tsp melted coconut oil
- 1 1/2 tsp maple syrup
Instructions
Add the saffron threads to the bowl of a stand mixer. Bring the 1 1/4 cups of water to a boil, then pour them over the saffron. Stir gently then leave it alone to steep. Once the water cools to lukewarm, add the yeast and the 2 tbsp of maple syrup to the water. Mix gently, then wait 5 to 10 minutes for the yeast to “bloom” or activate.
While the yeast is doing its thing, mix together the flours and salt in a separate bowl. When the yeast has activated (the surface of the water will look foamy), add in the coconut oil and vanilla extract. With the mixer running on low using the paddle attachment or dough hook, slowly begin to add the dry ingredients. When all of the dry ingredients have been added, slowly increase the speed of the mixer to begin kneading the dough. You can do this by hand however einkorn flour is incredibly sticky so I find it best to let the mixer do it for me. The dough is ready when it has formed a ball on the paddle or hook and it is slapping the sides of the bowl.
Dust your hands with flour then form the dough into a ball. Put the ball of dough into a large bowl that has been lightly greased with coconut oil. Cover the bowl with a damp towel, then allow the dough to rise for 1 to 2 hours or until it has doubled in size.
While the dough is rising, prepare your other components. Make the filling by whipping together the butter, sugar, and spices until light and fluffy. You can do this by hand or use a mixer. Lightly grease a large loaf pan or line it with parchment paper then set it aside. Tear of a sheet of parchment paper that is about 2 feet long and set it on your work surface. Dust it lightly with flour.
When the dough has doubled in size, punch your fist down the middle of it, then dump it out onto your prepared sheet of parchment paper. Sprinkle a bit of flour on top of the dough, then begin to roll it out into a large rectangle on the parchment. The short side of the rectangle should be about 1.5 times the length of your loaf pan and the long side should be about 18 to 24 inches long. Gently spread your butter mixture evenly across the surface of the dough. Begin to carefully roll the dough into a log starting from the short side. Lift up the roll of dough, twist it once or twice, then fold it in half and place it in your prepared loaf pan. Cover the pan with a damp towel and let it rest for one hour.
While the dough is resting pre-heat your oven to 350 degrees. In a small bowl whisk together the maple syrup and coconut oil for the glaze. Before you bake your bread, spread the glaze over the top. Bake the bread for 35 to 45 minutes or until the crust is deeply golden brown. Once you remove the bread from the oven, allow it to cool in the pan for 15 minutes before you remove it and place it on a cooling rack. Let the bread cool completely before slicing.
Makes approximately 12 slices or servings.
Notes
- The bread is best enjoyed on the first day. To save, slice and wrap the pieces before storing in the fridge. Toast before eating.
- Adapted from this recipe.
- Prep Time: 20 minutes
- Rising Time: 2-3 hours
- Cook Time: 35-45 minutes
- Category: bread
Hi! This looks amazing, I definitely want to try making it this week. Do you think I could use all purpose flour instead of the einkorn and spelt?
Hi Kelsey! You can totally use all-purpose wheat flour instead. It absorbs liquid differently than einkorn and spelt so you’ll want to add the flour slowly until it comes together in more of a shaggy dough texture before you move on to the kneading part. I would start with 300g of all-purpose flour and add more a little at a time until the mixture resembles a shaggy, soft dough. Then, proceed with kneading and all of the remaining steps. Hope this helps!