Vegan chocolate babka with pecans

METHOD

How to make it

1. 01

   STEP 1

   Done

   Steam the 160 Gr peeled potatoes until cooked. Then puree with a fork and let cool completely.

2. 02

   STEP 2

   Done

   Mix 380 g flour, 75 g cane sugar, 7 g instant yeast, ¼ tl turmeric and 1 ed salt in a bowl with a fork and place separately.

3. 03

   STEP 3

   Done

   Do the mashed potatoes and 110 gr soft butter in the bowl of your stand mixer and mix at low speed with the butterfly hook. Then add 120 gr water and the vanilla and mix until the whole comes together. It doesn't have to be a perfectly smooth mixture.

4. 04

   STEP 4

   Done

   Add the flour mixture to the potato mixture in the bowl in three parts. Mix at low speed and wait to add a part until the previous part is well mixed.

5. 05

   STEP 5

   Done

   Switch when all is added the butterfly hook is to use the dough hook and knead about 20 minutes at low speed. The dough will then be quite wet, but will no longer stick to the dough hook or sides of the bowl.

6. 06

   STEP 6

   Done

   Enzo's tip: Does it stick? Then you can add a tablespoon of flour and squeeze until the dough has the desired thickness. I didn't have to. The dough was perfect.

7. 07

   STEP 7

   Done

   Cover the mixing bowl with a clean damp kitchen cloth and leave in a warm place 90 or until the dough has doubled in volume.

8. 08

   STEP 8

   Done

   Enzo's tip: Or put the dough in the oven with a bowl of boiling water at the bottom of the oven. This will make the dough rise faster.

9. 09

   STEP 9

   Done

   After rising press the air out of the dough, knead briefly and leave covered with a kitchen cloth again 90 minutes.

10. 10

    STEP 10

    Done

    Tip from Francesca: I raised the dough twice in the oven and was before me 2x 60 minutes. I myself have a driving function where the temperature standard on 30 degrees stays, but with a bowl of boiling water (or preheat on 40 degrees and then turn off again) you get the same effect.

11. 11

    STEP 11

    Done

    Make the filling during the second row. Do the 60 gr butter, 60 g pure chocolate, 20 g cocoa powder, 30 g light bark sugar and ¼ • salt in a pan on low heat and stir occasionally until the butter and chocolate are melted. Remove from the fire and stir until a nice even sauce. Pour in a bowl and let cool until the mixture has received the thickness of chocolate paste.

12. 12

    STEP 12

    Done

    Stiff the sink with some flour and roll the dough with a rolling roll to about 40x30 Inches.

13. 13

    STEP 13

    Done

    Iron the filling with a small palette knife or the bulbous side of a spoon over the dough, but leave it around 2 Dough free. Sprinkle the chopped pecans evenly over the filling.

14. 14

    STEP 14

    Done

    Grease the cake can with vegetable butter.

15. 15

    STEP 15

    Done

    Roll up the long side of the dough and cut the roll with a sharp knife in the length completely.

16. 16

    STEP 16

    Done

    Enzo's tip: Don't try to push your knife. Use a sharp knife and cut several times in the same place as necessary to get through the dough.

17. 17

    STEP 17

    Done

    Lift half of the dough and cross on the middle of the other half. Then always lift half of the dough that lies on the bottom half that lies on top to form a spiral. See also the pictures from the book below. It's okay if some nuts fall out of the stuffing.

18. 18

    STEP 18

    Done

    Press your babka so it will be about the same size as your cake tin and put the dough in the tin.

19. 19

    STEP 19

    Done

    Let the babka rise for the last time 30 - 45 minutes. Cover the cake can with your kitchen cloth.

20. 20

    STEP 20

    Done

    Preheat the oven during the last row 180 degrees (lower and upper heat). Bake the babka in about 40 minutes.

21. 21

    STEP 21

    Done

    In the meantime, cook a pan 100 Crystal sugar with 100 Gr water to make a syrup. Turn off the fire until all the sugar crystals are dissolved.

22. 22

    STEP 22

    Done

    Tip from Francesca: I ended up using only half of this sugar syrup.

23. 23

    STEP 23

    Done

    Check 40 for minutes the babka from the oven and put the cake can on a grill. Brush the babka with the syrup and let cool for half an hour before removing it from the baking mould.

24. 24

    STEP 24

    Done

    Enzo's tip: If you have a core temperature meter, you can stick it in the babka so you can make sure it's cooked before you take it out of the oven. The temperature must be at least 90 degrees.