Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
This Apricot & Almond Babka is soft, golden, and swirled with a rich apricot compote and flaked almonds. Perfect with a cup of tea or as a sweet centrepiece for your Easter brunch table.
Serves: 8-10 slices
Prep Time: 30 minutes (+ 1.5 hours rising)
Baking Time: 35 minutes
Ingredients
For the dough:
- 250g strong white bread flour
- 7g fast-action dried yeast
- 50g caster sugar
- ½ tsp salt
- 100ml warm almond milk
- 50g melted vegan butter
- 1 tsp vanilla extract
For the filling:
- 150g dried apricots
- 100ml water
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 50g flaked almonds
Method
- Simmer the apricots and water for 10 minutes until soft. Blend into a smooth compote, stir in the maple syrup and cinnamon, and let cool.
- In a bowl, mix the flour, yeast, sugar, and salt. Stir in the warm almond milk, melted vegan butter, and vanilla. Knead for 8-10 minutes until smooth.
- Cover and leave to rise for 1 hour until doubled in size.
- Roll the dough into a rectangle, spread the apricot filling over it, and sprinkle with flaked almonds. Roll up tightly and slice lengthwise. Twist the two strands together and place in a greased loaf tin.
- Cover and let rise for another 30 minutes. Preheat the oven to 180°C.
- Bake for 30-35 minutes until golden. Cool before slicing.
