Almond butter, cinnamon and happy maple. Have you tried this combination before? Perfect for breakfast or as a snack. These little babka buns are like a cookie and brioche had babies!
For 5-6 babka buns
100g all purpose flour
50g vegan butter
10g maple syrup, goût robuste
60g oat or almond milk
3g dry yeast
Pinch of cinnamon
Pinch of salt
For the filling
3 tbsp almond butter
1 large tbsp cinnamon
maple syrup, goût robuste.
Add slowly until nice and creamy
Warm up plant milk until warm and place dry yeast in the milk for 10mins to activate it. The milk should be warm to the touch but not hot. Whisk the yeast into the milk. Over the next few minutes, the milk/yeast mixture should become foamy as the yeast begins to grow. If it doesn't, this likely means that your yeast has expired or the milk was too hot, causing it to die. Get some fresh dry yeast and try again, otherwise your babka buns won't rise.
Slice room temperature butter in cubes. Mix all dough ingredients in a large bowl starting with a spatula, then with your hands if you do not have a stand mixer. In any case, mix the dough until well combined.
Cover with film or a damp towel and let the dough rise in a warm environment until (roughly) doubled in size, about 90 minutes. I use my oven to help with rising– it’s very simple. I turn on my oven on 40°C and leave it in there to proof.
Take out bowl from oven and gently mix the dough with a spatula to remove gas, then try to form a round shape with the dough at the bottom of the bowl. Place in the fridge to proof for at least 5 hours (you can also do this over night). This step will allow the butter to harden and allow you to easily shape the babka.
Mix all ingredients for the filling until nice and creamy
Take out dough from the fridge and form a round ball with it. Then roll it out on a floured surface (or it will stick!!) and spread the maple filling mix all over the rolled-out dough, leaving 2cm of border uncovered for the seam.
Tightly roll the dough into a rectangle. Cut through it lengthwise and roll
Allow the babka buns to rise in a warm environment (same as dough) for at least 1 hour.
Preheat oven to 180°C and bake for 20-25 minutes or until is golden brown on top. Remove from the oven. Allow to cool for 10min before serving. You can brush the little buns with maple syrup while cooling off to make it nice and shiny.
This recipe has been prepared by Chef Tosca for Happy Maple with goût Robuste. Let us know, if you like this recipe and tag it #happymapleswitzerland on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost !