I’m having matcha babka for breakfast, what are you having? No, like I am really eating it as I type this. I originally wasn’t going to get this recipe up until Monday, but everyone needs this dairy free babka for the weekend. It is seriously the breakfast/brunch item you need gracing your table. And I’m not telling you to turn this into french toast, but I’m not NOT telling you to do it. Ya feel me?
Hanukkah is coming up right around the corner on Monday and Babka isn’t necessarily a Hanukkah item, but I thought why not get it up in time, you know! So last year, I attempted a savory babka with a variation of my dough recipe, but wasn’t thrilled with it, threw in the towel and knew I would get back to it. This year, I really wanted to accomplish a really good babka dough. It may have been at the very end of the year, but accomplished! Best part? It is seriously no fail. It bakes up beautifully every single time. If you can’t do caffeine or don’t like matcha, slather the dough with your favorite chocolate spread or butter, cinnamon sugar and raisins!
WHAT IS BABKA?
Are you unfamiliar with babka? In short babka is a sweet braided bread filled with a variety of sweet fillings such as sweet cheese and apples, cinnamon sugar and loads of chocolate. This is none of those things, but still makes a fantastic, non-traditional babka recipe.
The Nosher has a fantastic article on what babka is that you should check out! I learned that babka actually means “little grandmother” in Yiddish! Mom, Dad, how come you never told me?! I know you still remember a bit of yiddish!
I love this babka recipe, because the dough is so subtle in flavor, allowing you to add different warm spices if you please and create a filling that your whole family will love! So, whether or not you fill it with this delicious matcha cream or cinnamon sugar, I assure you, you will not be disappointed!
HOW TO MAKE MATCHA BABKA?
You will simply start by activating your yeast in warm non dairy milk and a pinch of coconut sugar. Whisk together egg, and egg yolk (reserving egg white for matcha filling), coconut sugar and foamy yeast mixture until combined. Carefully combine flour and salt with yeast and egg mixture until just combined. In your stand mixer, with a dough hook, add your vegan butter and beat on medium-low heat until smooth and a bit sticky, about 8-10 minutes. Turn dough out, kneading it 30 seconds and place in a greased bowl, covered to rise in a warm place until doubled in size then transfer to fridge to chill.
While the dough chills, make your match filling by whisking together the egg white and the dry ingredients until clumpy. Warm your milk on the stove and pour over matcha and vegan butter filling and whisk until completely smooth and matcha has dissolved. Pour back in pan for a few minutes to get a little thicker. Roll out your dough into a 21X12 rectangle, slather with matcha filling and sprinkle with more coconut sugar. Roll it up like a cinnamon roll, cut in half and put dough halves side by side. Make an “X” with your dough and twist both ends twice. Rise once more, brush with egg, sprinkle with turbinado sugar and bake off.
WHAT IS THE BEST WAY TO LET DOUGH RISE PROPERLY?
My apartment is always on the cooler side, so my favorite, no fail way to rise dough is the best way to do it. Before you begin making your dough, preheat your oven to the lowest heat setting it will allow. My oven is 170F. Once it reaches that heat, turn off the oven. Place your covered dough in the off, but warm oven and watch as your dough doubled in size no problem!
I have tried many babka and I don’t want to say it, BUT this might be the best babka recipe! At least the best babka recipe I have ever made and trust me, there is more coming because babka is necessary all year long! This babka bread recipe is truly no fail. I hope you love it as much I do.
Now excuse while i go polish off this loaf of matcha babka before Chris gets home and eats it all!
MORE HOLIDAY RECIPES TO GRACE YOUR TABLES
- Herby Gruyere Creamed Spinach Challah Bread Pudding
- Spiced Honey Cardamom Cookies with Orange Glaze
- Oven Baked Horseradish Potato Latkes
If you make this Matcha Babka Recipe please let me know by leaving a rating/review below! And make sure to sign up for emails so you never miss a new recipe and follow along on my Instagram, Pinterest, and Facebook for more About to Sprout goodness!
Matcha Babka (Dairy Free)
- 1/2 cup non dairy milk warm
- 1 package of active dry yeast
- 1/4 cup coconut sugar + more for the yeast any granulated sugar
- 1 egg
- 1 egg yolk reserve egg white for the match filling!
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 cups all purpose flour + more for rolling out dough
- 7 tablespoons vegan butter
- 1 egg white reserved from before
- 1/3 cup coconut sugar any granulated sugar
- 3 tablespoons all purpose flour
- 2 tablespoons green tea matcha powder
- 1 tablespoon vegan butter
- 1/3 cup almond milk
To brush Baka with
- 1 egg
- 1 tablespoon turbinado/raw sugar
- Warm milk in a small bowl and sprinkle yeast and a pinch of sugar over the milk without stirring. Let is sit until it becomes foamy, about 3-5 minutes
- In a separate small bowl, whisk egg, egg yolk, vanilla, and 1/4 cup coconut sugar until smooth
- Whisk in the yeast mixture until just combined
- In a stand mixer with your paddle attachment combine flour and salt then add egg and yeast mixture and beat on low until just incorporated.
- Switch to the dough hook, add all of your vegan butter and beat on medium-low speed until your butter is totally incorporated and the dough is a little sticky and smooth. This will be about 8-10 minutes.
- Turn your dough out onto a floured surface, kneading it for 30 seconds until it is very smooth. It will be a little sticky, that is ok!
- Transfer your babka dough into a greased bowl and cover with plastic wrap and let rise in a warm place until doubled in size, 1.5-2 hours (Read above for my best rising tips!)
- Once doubled in size, let the dough chill in the fridge for 45 minutes, covered
- While your babka is chilling, make your matcha filling by whisking together reserved egg white, coconut sugar, flour, and green tea matcha powder until clumpy
- In a small pan on low heat, bring non dairy milk to a simmer
- Once it is at a simmer, pour it over top of your egg white and matcha bowl with the vegan butter and whisk together until completely smooth and matcha has dissolved
- Return the smooth matcha filling to the pan on low heat and whisk for 2-3 minutes until it gets just a bit thicker
- Remove from heat and put in bowl until ready to spread on babka dough
- Generously grease an 8X4 loaf pan
- On a lightly floured surface, turn out chilled dough and roll into a 21x 12 rectangle and make sure the long side is facing you
- use an offset spatula, spread your matcha filling all over the babka dough to the edges and sprinkle with 2 tablespoons coconut sugar
- Roll up the dough, as your would cinnamon rolls, lightly pulling it towards you to maintain its thickness
- Cut your dough log in half and set the halves touching, side by side
- Place one half over the other, making an “X”, then twist the ends on both sides twice, making a total of 4 twists
- Transfer twisted dough to your prepared pan, cover with a clean kitchen towel and let rise 30 minutes
- During the final rise, preheat oven to 350F
- Brush with egg and water mixture and sprinkle with turbinado sugar
- Bake matcha babka, until golden brown about 45-50 minutes rotating the pan once halfway
- remove from over and let cool in pan 10 minutes then turn out onto wire rack to cool completely before slicing (if you can wait!!)