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!