Babka is a traditional sweet braided bread originating from the Jewish communities of Eastern Europe and is perfect for breakfast, brunch or with an afternoon cuppa. Our plant-based version uses a similar dough recipe as both our cinnamon and cardamom buns — it may seem tricky but is surprisingly simple to make. Feel free to get creative with fillings and use your favourite jams, chocolate spread or nut butter.
Babka is best eaten on the day it’s made; after that it can be toasted. Alternatively, slice the loaf and freeze — simply defrost to room temperature and toast before eating. We love spelt flour for its nutty taste but you can use just strong white flour, if you like.
