Vegan Blueberry Babka (Twist Bread)
What is “Babka”?
Have you ever heard of “Babka”? Or do you find yourself asking what it is? Well, “Babka” is a polish word that translates to “Grandma”. However, it’s also the name of a delicious Yeast Bread or Cake we use to serve traditionally on Easter. While the Polish Easter Babka is often baked as a Bundt Cake, you can also turn it into a Rose Cake with cherry and poppy seed filling or into a Twist Bread with your favorite filling. It always feels homey when I have it – no matter which shape or filling I‘m going to make.
Add your favorite Filling
This Vegan Blueberry Babka is super delicious, and it reminds me of a fluffy brioche-like Blueberry Bread. Luckily, it can be made with any kind of jam or another spread. You can, for example, also fill it with chocolate cream, turning it into a Chocolate Babka. Also, you can add chopped or ground nuts or raisins, additionally, if you like. And if you’re in the mood for a savory Twist Bread, simply reduce the amount of sugar in the dough and fill it with Pesto, turning it into a Pesto Bread. As you can see, this Recipe is very versatile and perfect for any time and any occasion!
If you love soft and fluffy Cinnamon Rolls, I’m pretty sure this Vegan Blueberry Babka is going to become your new favorite treat! So let’s start making it!
Vegan Yeast Dough
Actually, Yeast Dough isn’t as complicated to make as you may think. It just requires a bit of work kneading and enough time to rest, so that it can rise. When working with any kind of dough it is important to knead it for about 10 minutes, because kneading activates the gluten. If you don’t do that, your bread, pasta, ravioli – whatever you’re making, will be tough! So, if you want a soft and fluffy brioche-like Twist Bread, please take the time to knead it well. I always knead the dough by hand because it is definitely the best arm workout ever 😃. However, if you’re lucky enough to have a stand mixer, it’s much easier to use that.
How to make a Blueberry Twist Bread
After the dough has risen, roll it out into a rectangle and spread the blueberry jam (or another jam or spread) over it, leaving an 0.6-inch (1,5cm) border.
Then roll up the dough tightly to form a 16-inch (40cm) long log. Gently cut the log in half lengthwise. With the cut sides facing up, gently press together one end of each half, then lift one half over the other half to form a twist. Finally, gently press together the other ends. Then carefully transfer it into a greased loaf tin and leave to rise for another 45 minutes until it has doubled in size.
Finally, this Vegan Blueberry Babka is coated with a sweet lemon glaze, which not only adds more sweetness to the bread, but it also helps keep it tender, moist and fresh longer. Simply stir powdered sugar with lemon juice until smooth and pour it over the top of your Blueberry Babka for a sweet and shiny finish. If you want to make a Cashew Coconut Glaze instead, click here for the recipe. Otherwise, you could also make a purple Blueberry Glaze, which will definitely impress your guests!
How to store and freeze
Babka is pretty similar to Cinnamon Rolls, so it tastes best when served and enjoyed when it’s freshly baked because it will start drying out after about 24 hours. However, you can store it covered in the fridge for up to 3-4 days and heat up a slice in the microwave for a few seconds, then it gets soft again. I also like to re-bake leftover slices in the oven for 5-8 minutes or so the next day, then it tastes fresh baked again. And just in case you aren’t going to eat it all, or you’ve prepared more of the dough, you can either freeze the dough only (for another use) or even freeze the shaped Twist Bread before baking. To thaw, allow the frozen dough to come to room temperature and rise before baking.
This Vegan Blueberry Babka is:
- With fruity swirls
- Tastes like Brioche
- Coated with Lemon Glaze
- So delicious!
The Perfect Blueberry Bread for any time!
As mentioned before, you can add any fillings you like into this Twist Bread. It’s a delicious brioche-like Bread, that reminds me of a bit of a healthier cake, that’s not too sweet. You can serve this Blueberry Babka for breakfast, Easter brunch or for dessert. Or just as a simple snack with a cup of coffee or tea. It’s also perfect to take to school, university or to work.
If you try this Vegan Recipe, please leave me a comment below sharing how the Twist Bread turned out for you! And if you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss it! Happy cooking! 😊
- 2/3 cup soy milk (150ml)
- 21 g fresh yeast
- 1/4 cup coconut sugar (40g)
- 2 1/2 cups all-purpose flour (290g)
- 1/2 tsp salt
- 5 tbsp vegan butter* (70g) softened
- 1/2 cup Blueberry jam (150g) or other*
- 2/3 cup powdered sugar (80g)
- 1-2 tbsp lemon juice
- Warm the soy milk to 98,6°C-113°C (37°C-45°C). Stir in the yeast and 1 tablespoon of sugar. Leave to activate until foamy on top, about 10 minutes.
- Combine the flour, remaining sugar and salt in a large bowl, make a well in the middle. Add in the yeast mixture along with the butter. Mix with your hands until combined and continue kneading for about 8-10 minutes, until a smooth and elastic dough forms.
- Place the dough in a large greased bowl, cover with a towel and let rest in a warm place for 1 hour or until it’s double in size.
- Then place on a lightly floured surface and knead for short while to knock back the air. Roll it out to an even 12-x16-inch (30x40cm) rectangle. Spread the filling over the top, leaving an 0,6-inch (1,5cm) border all around the sides.
- Roll up the dough tightly to form a 16-inch (40cm) long log. Gently cut the log in half lengthways (trim a bit off both ends, if needed).
- With the cut sides facing up, lift one half over the other half to form a twist. Gently press together the ends. (*see step-by-step pictures in the text above).
- Carefully, transfer the bread into a greased 11,8×4,3-inch (30x11cm) loaf tin. Cover loosely with a towel (or foil) and leave to rest in a warm place for another 45 minutes to double in size.
- Preheat the oven to 355°F (180°C) fan forced. Brush the loaf with a little bit of milk, and bake for 40 minutes, until golden. Remove from the oven, and leave to cool in the tin for 10 minutes before removing.
- Mix the powdered sugar and lemon juice in a jug until a smooth glaze forms.
- Pour the lemon glaze over your Blueberry Babka and serve immediately. 😊
- You can use coconut oil if you don’t want to use vegan butter.
- Instead of coconut sugar, you can also use regular sugar or brown sugar.
- Prep time doesn’t include the resting times.
- Store this Blueberry Babka covered in the fridge for up to 3-4 days, but keep in mind that it tastes best when fresh baked.
- Please read the information about how to store, re-heat and freeze this bread in the text above.
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