Description

This Vegan Biscoff Babka is a deliciously soft, pillowy bread swirled with smooth and crunchy Biscoff spread and biscuit crumbs, topped with a buttery Biscoff streusel. Perfect for a sweet treat or a decadent breakfast, this recipe uses a combination oven with steam to keep the babka moist while baking, delivering a golden crust and vibrant flavor in a tender loaf.

Ingredients

Scale

Dough Ingredients

380g plain flour (plus more for kneading)
2 teaspoons baking powder
¼ teaspoon sea salt
265ml warm water
7g active dry yeast
100g caster sugar + 1 teaspoon (for yeast activation)
75ml sunflower oil

Biscoff Filling

6 tablespoons smooth or crunchy Biscoff spread
5 Biscoff biscuits, crushed

Streusel Topping

30g plain flour
10g light brown sugar
10g caster sugar
45g dairy-free butter (room temperature)
2 Biscoff biscuits, crumbled

Glaze

3 tablespoons caster sugar
50ml water

Instructions

Mix Dry Ingredients: Place the plain flour, baking powder, and sea salt into a large bowl or a stand mixer bowl fitted with a dough hook, then mix to combine evenly.
Activate Yeast: Warm the water until just warm to touch (avoid overheating). Pour into a separate bowl, sprinkle over the yeast and 1 teaspoon of caster sugar, stir gently, then cover with a tea towel and set in a warm place for 10 minutes. Wait for bubbles and foamy yeast scent indicating activation.
Preheat Oven for Proving: Set the Panasonic Combination Oven to the Oven setting at 30°C to create a warm proving environment. Avoid high heat to prevent killing the yeast.
Combine Dough Ingredients: Once yeast is activated, mix the oil into the yeast mixture and pour into the dry ingredients bowl. Using a dough hook or by hand on a floured surface, knead the dough until smooth and pillowy, adding small amounts of flour if sticky.
First Prove: Grease a heat-proof bowl with a little sunflower oil, place the dough ball inside, cover with cling film, and place it in the warmed oven for 1 to 2 hours until doubled in size. Ensure the oven remains just warm, not hot.
Prepare Biscoff Filling: Stir the Biscoff spread until smooth in a small bowl. Crush 5 Biscoff biscuits into crumbs in a separate bowl and set aside.
Make Streusel: In a medium bowl, combine plain flour, light brown sugar, and caster sugar. Add room temperature dairy-free butter and crumbled Biscoff biscuits, mixing gently with a fork until the mixture is clumpy and combined. Avoid overmixing to keep streusel texture. Optionally make this a day ahead and refrigerate.
Prepare Loaf Tin: Line a loaf tin with a liner or greaseproof paper with overhang for easier removal.
Roll Out Dough: After proving, roll the dough out on a floured surface into a 16 x 12 inch (40 x 30 cm) rectangle.
Spread Filling: Using an offset spatula, spread the smooth Biscoff spread evenly over the dough, leaving a 1-inch border, then sprinkle the crushed Biscoff biscuits over the spread.
Shape Roll: Roll the dough tightly from the long side into a log shape, then press to seal and rest the log on its seam.
Cut and Braid: Using a serrated knife, slice the log lengthwise into two even halves. Place both halves side by side with cut sides up, twist and braid them together, tucking the ends underneath to tidy the shape.
Second Prove: Place the braided dough gently into the lined tin, sprinkle streusel over the top, cover loosely with plastic wrap, and prove in a warm place (oven or room temperature) for 1½ to 2 hours until puffed but not doubled.
Preheat Oven for Baking: Set the Panasonic Oven to the combi setting at 180°C (equivalent to 160°C fan) with steam enabled to retain moisture during baking.
Bake Babka: Bake the loaf for 35-40 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Cool Loaf: Remove the tin from the oven and cool the babka completely on a wire rack at room temperature.
Prepare Glaze: In a small saucepan, heat water and caster sugar until simmering and sugar dissolves. Brush the glaze over the cooled loaf to give it a shiny finish. Allow to set before slicing and serving.

Notes

Ensure the water used to activate the yeast is warm, not hot, to prevent killing the yeast.
The streusel mixture can be prepared a day ahead and stored refrigerated for convenience.
Use a serrated knife to cut the rolled dough halves to avoid squashing the dough.
Using the steam setting in the oven helps maintain moisture in the babka, resulting in a softer crumb and crust.
The loaf tin should be lined with overhanging paper to make removing the babka easier after baking.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: Vegan / Plant-Based

Keywords: Vegan babka, Biscoff babka, plant-based bread, vegan dessert bread, Biscoff spread recipe, easy vegan bread, sweet bread with streusel