Matcha Babka (Dairy Free)
Matcha Babka that is dairy free, laden with a matcha cream filling. Not overly sweet and baked to perfection. Let this beauty grace your tables.
Servings: 1 8X4 loaf
Ingredients
Babka Dough
- ½ cup non dairy milk warm
- 1 package of active dry yeast
- ¼ 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
- ½ teaspoon salt
- 2 cups all purpose flour + more for rolling out dough
- 7 tablespoons vegan butter
Matcha Filling
- 1 egg white reserved from before
- ⅓ cup coconut sugar any granulated sugar
- 3 tablespoons all purpose flour
- 2 tablespoons green tea matcha powder
- 1 tablespoon vegan butter
- ⅓ cup almond milk
To brush Baka with
- 1 egg
- 1 tablespoon turbinado/raw sugar
Instructions
- 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 ¼ 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!!)