Easter Babka with Carrot Filling
A delightful twist on traditional sweet bread, featuring a fluffy babka filled with a comforting carrot mixture, perfect for Easter celebrations.
Ingredients
Dough Ingredients
- 500 g 500 gr flour (300 gr wheat, 200 gr spelt)
- 300 g 300 gr plant-based milk (soy preferred)
- 50 g 50 gr raw cane sugar
- 20 g 1/2 yeast cube (approx. 20 gr) Use fresh or dry yeast as available
- 2 tbsp 2 tbsp soy curd or soy yogurt
- 1/2 tsp 1/2 tsp salt
Carrot Filling
- 2 pieces 2 carrots (approx. 120 gr) Finely grated
- 100 g 100 gr ground hazelnuts
- 50 g 50 gr marzipan Chopped into small pieces
- 50 g 50 gr margarine
- 2 tbsp 2 tbsp coconut blossom sugar
- 2 tsp 2 tsp cinnamon
- 2-3 tbsp 2–3 tbsp raisins (optional) Add for extra sweetness
Instructions
Preparation
- Warm the milk gently until just lukewarm, then dissolve the sugar and yeast in it.
- Add the flour, salt, and curd or yogurt, then knead into a smooth dough.
- Cover and let the dough rise for 1–2 hours, or until doubled in size.
- Finely grate the carrots, melt the margarine, cut the marzipan into small pieces, and mix them together; add raisins if desired.
- Preheat the oven to 180°C (356°F).
- Place the dough on a floured surface, knead briefly, divide it into 2 pieces, and roll each piece into a rectangle.
- Spread the carrot filling over the dough, roll each piece up, then braid them together and make 3 lengthwise cuts on top.
- Transfer to a greased 26–30 cm (10–12 inch) loaf pan and let it rise again for 20–25 minutes.
- Bake for 30–40 minutes until golden and cooked through.
- Finish with a glaze of powdered sugar and lemon juice, then sprinkle with chopped pistachios.
Notes
Serve warm or at room temperature; pairs well with tea or coffee. Can be stored airtight at room temperature. For longer storage, refrigerate or freeze in portions.