Grandma au chocolat {vegan}
Qui n’a jamais rêvé d’un bonne brioche dégustée tiède à l’heure du petit déjeuner, me jette la première pierre ! La babka c’est THE brioche emblématique de la cuisine juive et se déguste généralement les fêtes de Pessah, mais on la déguste maintenant tout au long de l’année. Je suis partie en Israel pendant mes études (dans une autre vie), et je dois dire que la babka fait partie d’un de mes meilleur souvenirs culinaire là-bas, j’ai dû en tester au moins un dizaine différente, j’aurais d’ailleurs pu faire un guide de la meilleure babka !
For me, babka is the queen of brioches !
And this queen of brioches, I wanted it as healthy as possible (but no less delicious), made from olive oil and wholemeal sugar, with a good chocolate ganache. I can never tell you enough, but even in pastry, choose the best chocolate, it really makes the difference ! So here we go, get started because if you don’t yet know this chocolate brioche, now is the time to get started before it gets too hot and you ban your oven !
Grandma au chocolat {vegan}
POUR 2 BABKA
- 700 g T80 flour
- 100 g whole sugar
- 100 g d’huile d’olive
- 4 tablespoons of soy yogurt
- 250 ml of soy milk
- 1 packet of baker's yeast
- 1 pinch of salt
- 100 g de candied kumquats (optional)
FOR THE GANACHE
- 250 g of chocolate
- 25 cl of vegetable cream (here soy)
- Crush the chocolate and put it in a salad bowl. Boil the cream then pour it over the chocolate 3 times, emulsifying well to form a ganache.
- For the brioche, put the yeast with 2 teaspoons of lukewarm water and let it sit 10 minutes.
- Put the flour, sugar, salt, yogurt and vegetable milk in the bowl of a food processor fitted with a leaf. Add the yeast, knead then add the olive oil and continue kneading 15 minutes then to obtain a nice elastic dough.
- Let the dough rest covered in a warm place for 2 hours.
- Degas the dough with your fist.
- Roll out the dough into a large rectangle then spread the ganache and the candied kumquat pieces on top.
- Roll the dough from the longest side and then cut the roll in half lengthwise. Twist the two half rolls, cut in half and place the two babkas on a baking tray.
- let rise 30 minutes.
- Preheat the oven to 200°.
- Brown the dough with a little vegetable milk.
- Bake 12 minutes, lower to 180° and continue 15 minutes.
- Leave to cool on a rack and enjoy !
LadyMilonguera
15.4.20Your beautiful babka must have made people happy !
Emilie
19.4.20Oh yes ! It was devoured far too quickly 😉
Milounette
16.4.20I really wanted to make a babka !! your recipe is perfect ! Kisses
Emilie
19.4.20Top ! You will tell me the news 😉