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Breakfast babka
30 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 555
  • Fat about 29g
  • Carbohydrates about 57g
  • Protein about 14g
This is needed
This is needed for 8 piece
Yeast dough
  • 500 g light spelt flour
  • 0.5 tsp salt
  • 80 g sugar
  • 100 g margarine, soft
  • 1 parcel dry yeast (approx. 7 g
  • 2 dl almond drink, lukewarm
To shape the cookies
  • 250 g chocolate spread, vegan
  • 150 g hazelnuts, coarsely chopped
  • 2 tbsp soya cream
Tools
  • 1 loaf tin (25 cm), greased
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the margarine and almond drink, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape the cookies
On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 40 cm. Spread the chocolate filling on top, sprinkle with nuts, leaving a border of approx. 2 cm all the way around. Roll up the dough from a narrow end and leave to chill for approx. 30 mins. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared cake tin. Leave to rise for a further 30 mins. Coat with soya cream before baking.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.