Makes 2 8×4 Loaves

photo by Kate Lewis

Everyone’s making sourdough. But what they are NOT telling you is that there is no chocolate in sourdough. I KNOW. So all that work for nothing. How about make babka instead"

The great thing about babka is that it will take you all day, you will wonder the whole time if you’re doing it right and you will need a lot of bowls and ingredients. Doesn’t that sound awesome!

OK if not then listen: It’s doughy. And golden. And chocolate. And cinnamon. And you get to twist stuff. And you should make it because even if it riddles you with insecurity I promise you are doing it right. This recipe is originally from The Superfun Times Vegan Holiday Cookbook. Please buy it, I need money.
Recipes Notes

~This recipe calls for chocolate cookie crumbs. The crumbs are totally necessary! But if you can find chocolate cookies, then actually any type of chocolate crumb could work. Well, not any. But let’s say graham or vanilla. Just something wafery and crisp. Don’t leave them out, they are there for texture and structure.

~I’ve been using soymilk for my babka these days. I think it comes out better than almond milk (although I said almond milk in the cookbook, I think"

~You need two 8×4 loaf pans for this recipes. But if you don’t have that you can google freeform babka and see if you can’t get some good directions. I’ve also done it in one loaf pan and...