VEGAN Matcha Babka With Black Sesame + Dark Chocolate Filling

Recipe slightly adapted from Fix Feast Flair + The Little Epicurean  premium/on-a-whim|업소사이트|opstar|오피타임|오피걸

Yields 1 babka loaf

INGREDIENTS

FOR THE MATCHA BABKA DOUGH

• 1/2 cup soy milk, plus extra for brushing
• 3.5 g active dry yeast
• 344 g all-purpose flour
• 64 g non-dairy, unsalted butter (I like Earth Balance) at room temperature
• 25 g coconut sugar
• 2 flaxseed eggs (2T flax + 5T warm water)
• 1/3 t pure vanilla extract
• 2 T matcha powder, cook-grade
• 1/2 t kosher salt
• Oil for coating bowl

FOR THE BLACK SESAME SEED FILLING

• 6 T non-dairy unsalted butter (like Earth Balance or Melt), room temperature
• 1/4 c coconut  sugar
• 1.5 T maple syrup
• 4 T black sesame seeds, toasted lightly and coarsely ground
• 1/2 c miniature dairy-free dark chocolate chips (I like Enjoy Life)

METHOD FOR THE  DOUGH

1. Heat the milk till the thermometer reaches 100-110°F.
2. Whisk the warmed milk and yeast in a medium-sized bowl. Then whisk in 1/2 cup of the flour. Allow the mixture to sit for 20 minutes.
3. Combine the butter and sugar in a stand mixer with a paddle attachment on medium speed till light and whipped fluffy, about 2 minutes.
4. Add in half of the flax eggs mixture for about a minute. Turn off the mixer and scrape down the sides of the mixing bowl with a rubber spatula. Add in the rest of the flax mix and whip on medium for another minute. Add the vanilla. Stir for 30 seconds.
5. At the lowest speed, slowly add in the rest of the flour and matcha powder till almost combined, and then mix in the  yeasted milk for another minute. Then add the salt. Mix on low till the dough starts to pull away from the bowl and it’s fully incorporated. About 5 minutes.
6. Lightly coat a large bowl with a neutral oil and place the dough in it. Cover with a clean towel and place in a warm area for about 1-2 hours, depending on the temp of your house. (You’ll want the dough to double in size.)

METHOD FOR THE BLACK SESAME FILLING

1. Heat the sesame seeds over medium-high heat and toss occasionally till the seeds start to give off a toasted aroma (you’ll know it when you smell it). Turn off the heat.
2. Place the seeds in a food processor, blender or coffee grinder till completely ground.
3. Using a paddle attachment on a standing mixer, combine the butter, sugar, syrup, and  toasted sesame seeds. On medium speed, whip till combined. Place in the refrigerator till you’re ready to assemble the babka.

ASSEMBLY

1. Once the dough has doubled in size, place it on a lightly floured surface. Roll it out starting in the middle and working your way out. Roll the dough to a 12×16 rectangle.
2. Use an offset spatula to evenly spread the sesame filling into the dough. Sprinkle a generous layer of chocolate chips on top.
3. Line an 8” x 5” loaf pan with parchment paper.

   
   

4. Starting at the short end, roll the dough tightly. The seam should be at the bottom of the roll.
5. Cut the ends off of both sides using a sharp serrated knife.
   
   
6. Gently cut the roll in half lengthwise, from top to bottom.
7. With the cut sides up, twist the halves over and together. Cross the left end over the right, and then carefully lift the right side over the left again. Repeat till all sides are intertwined.
8. Carefully place the dough twist into the prepped pan. Cover with a clean towel and let rise for about 45 minutes.
9. Preheat oven to 350°F
10. Remove towel. Brush the babka with soy milk.
11. Place in the preheated oven for 25-35 minutes (depends on your oven) and till a skewer inserted in the middle comes out clean.
12. When done, carefully remove from oven and allow to cook for about 15 minutes on a cooling rack before serving.