How to make Vegan Pumpkin Babka

Step 1

Roast pumpkin chunks for 40 minutes at 180 °C (355 °F). View Recipe

Step 2

Meanwhile, mix the yeast with 15 g (1/2 oz) of plain flour and 30 mL (1 fl oz) of lukewarm milk and leave it to bubble for 5 minutes. View Recipe

Step 3

Then, add all the remaining dough ingredients to a bowl, followed by the yeast mixture. View Recipe

Step 4

Work the ingredients into a pliable dough, kneading it for 10 minutes. View Recipe

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Step 5

Let the dough prove covered for 50 minutes in a lightly greased bowl. View Recipe

Step 6

Meanwhile, mash the pumpkin into a puree and mix it with maple syrup, ground cinnamon, and starch. View Recipe

Step 7

Roll out the dough into a rectangle over a sheet of baking paper. Then, spread the pumpkin filling over it. View Recipe

Step 8

Starting at the long edge, roll up the dough into a tight log. View Recipe

Step 9

With seam side down, slice the roll in half lengthwise and turn the two halves to expose the filing. Then, overlap one length over the other into an X. View Recipe

Step 10

Weave the two lengths into a braid. View Recipe

Step 11

Finish off the braid by tucking the ends under. View Recipe

Step 12

Ease the babka into a loaf tin, let it prove covered for 30 minutes, and brush it with the vegan egg-wash before baking. View Recipe

Step 13

Bake the babka for 50 minutes at 180°C (355°F), brush it with maple syrup, and let it cool down completely. View Recipe