Vegan Cinnamon Babka

This is a Vegan Cinnamon Babka using Creamy Barista by @stylemyplate uses Oat Mylk to create the ultimate treat. By using the tangzhhong method (incorporating an oat mylk roux), this recipe results in a fluffy buttery brioche-like dough with swirls of caramelised cinnamon. 

Ingredients:

Oat mylk roux

1/3 c. plain flour

1 c. Oat Mylk

Vegan brioche dough 

1 c. Mt. Elephant Creamy Barista Blend Hemp & Oat Mylk

2 tbp coconut oil

50g granulated sugar

9g instant yeast

480g plain flour

2 tsp salt

Cinnamon filling

55g vegan butter, melted 

80g brown sugar

20g cinnamon 

Glaze

50g granulated sugar

30g water 

Method

Add flour & oat mylk to a saucepan & cook over medium heat, stirring constantly until it turns into a thick paste. Remove from the heat immediately & set aside to cool for 5 minutes. 

In a bowl, mix coconut oil, oat mylk, granulated sugar & yeast, then add the roux & whisk until well combined. 

Mix the flour & salt in the bowl of a stand mixer, then slowly pour in the oat mylk mixture. Once combined, using the dough hook, knead the dough for 7 minutes at medium-high speed until a sticky dough forms. If the dough is too sticky, add a LITTLE more flour at a time.

Form into a ball & then place in a oiled bowl & cover with cling wrap, allowing to rise for an hour or until doubled in size. 

Prepare the filling but adding all the ingredients together & mix until well combined. Allow to cool to room temperature. 

Roll dough out on a floured surface, the length a little longer than the length of the tin you are using, total thickness should be about 0.5cm. 

Spread the filling on to the dough, then at the long side, tightly roll the dough up into a log. Using a sharp knife, cut down the centre, then twist together to make a braid. 

Place in a lined loaf tin & cover with cling wrap, allowing to rise for another 30 minutes or until risen by 25%.

Pre-heat oven to 160°C. Bake for 35 minutes, or until top is golden brown. 

Prepare the sugar glaze. Brush it on top of the babka as soon as it is out of the oven. Cool for 15 minutes in tin, then remove & allow to cool completely.