Vegan Blueberry Babka

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With a slight tart flavour, this plant-based blueberry babka has swirls upon swirls of flavour!

Ingredients

150ml Soy milk
21g Yeast
300g All-purpose flour
1/2 teaspoon Salt
70g Vegan butter room temperature
150g Blueberry jam
80g Icing sugar
1-2 tablespoons Lemon juice

Instructions

Warm the milk, stir in the yeast and one tablespoon of sugar, leave until foamy (around 10 minutes).

In a separate bowl, combine the flour, sugar and salt, form a well in the middle, pour in the yeast mixture and the butter and combine by kneading for around 10 minutes. The texture should be smooth and elastic.

Grease a large mixing bowl, place the dough in the bowl, cover and leave in a warm place to double in size (around an hour). Lightly dust a clean work surface, knead the dough, roll out into a rectangle and spread the jam on the top leaving a small border around the sides.

Tightly roll up the dough to form a log, cut the log in half and twist the two halves together. Gently press and place the dough into a greased loaf tin, leave in a warm place until doubled in size (1 hour).

Preheat the oven to 180C, brush the loaf with milk and bake for 40 minutes or until golden brown. Leave to cool slightly before removing from the tin.

Mix the icing sugar and lemon juice together, pour on top of the babka once cooled and serve.

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