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Vegan lemon babka in loaf pan with lemon simple syrup and lemons on the sides.
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Vegan Lemon Babka

A soft and flaky brioche-like bread filled with lemon curd and topped with lemon simple syrup. A refreshing sweet treat, perfect for spring.
Prep Time30 minutes
Cook Time50 minutes
Rising Time13 hours
Total Time14 hours 20 minutes
Makes 1 9x5-inch loaf

Ingredients

Dough:

  • 1¼ c unsweetened soy milk lukewarm
  • 6 tbsp granulated sugar
  • 2¼ tsp active dry yeast
  • 1 tsp vanilla extract
  • 3 c all-purpose flour
  • 1 tsp salt
  • ¼ c avocado oil

Lemon curd:

  • ⅓ c lemon juice
  • ¼ c unsweetened soy milk
  • 1½ tsp lemon zest
  • ½ c granulated sugar
  • 3 tbsp cornstarch

Lemon simple syrup:

  • 2 tbsp lemon juice
  • 2 tbsp granulated sugar

Instructions

First, make the dough.

  • In a stand mixer or a large mixing bowl, combine the warm milk, 1 tablespoon of sugar, and the yeast. Let sit until frothy, about 5-10 minutes.
  • Add the remaining sugar and the vanilla to the yeast mixture, then stir to combine.
  • Adding 1 cup of flour at a time, mix on low using a dough hook (if using a stand mixer) or a rubber spatula (if mixing by hand), making sure to scrape the sides of the bowl as needed. Add in the salt with the final cup of flour and continue mixing until you have a smooth dough.
  • Incrementally add in the oil, and knead until all of the oil is incorporated.
  • Form a smooth ball with the dough and place in a lightly oiled bowl then cover with a damp tea towel or a lid to let rise overnight in the fridge or until doubled at room temperature.

Next, make the lemon curd.

  • In a small saucepan, whisk together all of the ingredients until no lumps are present.
  • While whisking continuously, cook on medium heat until it starts to bubble and thicken.
  • Once thickened, transfer to a container with a lid and let the lemon curd cool down in the fridge. Once it's chilled, it's ready to be used.

Time to fill the babka.

  • After the first rise, place the dough on a lightly floured surface and roll into a rectangle that's about 11 inches long and ¼ an inch thick.
  • Gently spread the chilled lemon curd over the dough, leaving a bit of a border so the curd doesn't spill out of the ends.
  • Roll the dough up tightly, but gently so the filling doesn't get squeezed out, then cut the dough in half lengthwise with a sharp knife.
  • Twist the two halves together, like a braid, and pinch the ends together to help keep it together.
  • Place the braided dough in a lightly oiled 9x5-inch loaf pan and cover with a damp tea towel to let rise again for an hour or until it has puffed up and springs back slowly if pressed.

While waiting, prep the lemon simple syrup.

  • In a small saucepan heat the lemon juice and sugar until the sugar has dissolved. Remove from heat and set aside for later.

Bake the babka.

  • After the second rise, bake the babka at 350℉ (180℃) for 45-55 minutes, or until it's a deep golden brown. To help prevent burning, you can brush some of the simple syrup on the top around the 40-minute mark.
  • Remove from the oven and generously brush the simple syrup over the top.
  • Let cool for at least 15 minutes before removing from the baking pan and let it cool completely before slicing. Then, enjoy!

Nutrition

For one serving:  Calories: 363 cal | Carbohydrates: 66 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Sodium: 313 mg | Potassium: 127 mg | Fiber: 2 g | Sugar: 27 g |