Vegan brioche babka

We didn’t know what it was called either, we just thought it was pretty so we looked for it: it’s a babka, it’s Polish, and in addition to being pretty, it’s trèèèèès good 😉 Because there’s no age to take the snack, it’s a great mix of brioche and spread, perfect what! 

It’s not very difficult to do but still, the moment of the twist we found it a little tricky so arm yourself with all your delicacy 😀 You can also find videos on the internet to see in pictures how to roll it all up! < /p>

If you don’t have any spread, replace with 100g of melted chocolate + 100g of hazelnut butter + 100g of vegetable cream.


  • t55 flour – 400 – 100 (g)
  • salt – 1 (pinch)
  • coconut milk – 240 (mL)
  • fresh yeast – 25 (g)
  • coconut oil – 65 (g)
  • spread – 300 (g)


  • Prepare the brioche dough: warm the coconut milk and stir the yeast in it. Mix the flour, sugar and salt (with a mixer if you have one) then pour in the coconut milk and melted coconut oil.
  • Cover the bowl with a damp cloth and let the dough for 1 hour.
  • Degas then spread the dough on your work surface to have a large rectangle. Spread the spread (or the melted chocolate with the vegetable cream) over the entire surface. Roll the brioche to make a sausage. Cut the sausage in half lengthwise to obtain two strands then twist these two strands together. Place the twist in a lightly oiled cake pan. Let rise again for 45 minutes.
  • Preheat your oven to 180°C. Bake for 25 minutes. You can then brush on some agave syrup to add shine!
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