Easter Chocolate Babka Wreath
Total time 2.5 hours | Serves 8-10 | Vegan
Ingredients
Dough
60ml warm water
1 tbsp honey (or maple syrup if vegan)
7g yeast (dried or instant)
350g ripe bananas, mashed well (approximately 3 medium bananas)
120ml milk of choice (I used soy milk)
60ml honey (or maple syrup if vegan)
½ tsp salt
½ tsp ground cinnamon (optional)
1 tsp vanilla extract
180g plain flour
300g wholemeal spelt flour
Filling
275g vegan chocolate spread (e.g. Chocolate Hazelnut Spread from Pana Organic or Mayver’s)
Glaze
1 tbsp honey (or maple syrup if vegan), warmed for 30 seconds in microwave/on stovetop to melt.
Method
Step 1: Add warm water and honey to the bowl of an electric mixer and stir. Sprinkle yeast on top, then set aside for 10 minutes to allow the yeast to activate (note: if your yeast does not foam, throw it out and start again, as it means your yeast is old). Add mashed bananas, milk, honey, salt, cinnamon (optional) and vanilla extract to wet ingredients.
Step 2: Using the dough hook on your electric stand mixer, add the flour 1/2 cup at a time and mix until it resembles a smooth, yet pliable dough. Feel free to add more flour if the dough is too wet, it should be dry enough to create a plait. (Note: if you do not have an electric mixer, simply begin stirring in the flour with a wooden spoon, then start kneading the dough with your hands when it becomes firmer). Grease a large bowl with 1 tbsp olive oil and place dough inside. Cover with a clean tea-towel and let rise in a warm place for ~1 hour, or until doubled in size (note: if your oven has a ‘prove’ function, set it at 35°C to prove for 1 hour).
Step 3: Once your dough has risen, transfer it to a generously floured surface and roll into a large rectangle, approximately 2cm thick. Spread your choice of chocolate spread on top, making sure to cover the entire dough surface. Starting at the long side, begin tightly rolling your dough into a log and place seam-side down. You will need two hands to do this. Cut the dough in half lengthways so you have two long strips of dough. Gently fold each dough strip over one another to form a plait-like shape. Try to ensure the exposed chocolate side is on top. Once the plait is formed, carefully bring the ends together to form a wreath. Transfer to your lined baking tray and leave to rise/prove in a warm spot for a further 30 minutes.
Step 4: Preheat oven to 190°C. Once the wreath has completed its second rise/prove, transfer to the oven and bake for 25-35 minutes, or until golden and a skewer comes out clean. Leave to cool for 10-15 minutes, then glaze with honey and decorate as you wish (I opted for dried flowers).
