Lúcuma and Chocolate Babka

I hadn't tried babka until relatively recently. I came across it first in Trader Joe's Supermarket, where it's sold as a seasonal item around Christmas a year or two ago. This Jewish delicacy is delicious, but can often be loaded with sugar and oil. Even the version GBBO had as a technical challenge a couple of years back wasn't exactly healthy.

I've talked about the joys of lúcuma, a fruit native to South America in previous recipes. This wonderful little superfood is a brilliant way to get a sweet caramel flavour whilst cutting down on sugar, and it's got a bunch of health boosting properties too! It's readily avaiable as a powder online from stores like Amazon, or in most health food stores. While I haven't been able to successfully create an enriched dough with absolutely no oil (yet!),  this version is a tried and tested way to make a delicious treat with less oil and sugar.

Don't let the pattern fool you, this sweet treat isn't to make, but looks incredible!
Enjoy as breakfast, or dessert (or both!)


Ingredients
For the enriched dough
2 cups whole wheat flour  (I used 100% extracted wheat flour from Janie's Mill)
1/4 cup vegan butter (melted)
1/4 cup warm oat milk, 2 1/2 tsp yeast
1/4 cup turbinado sugar
2 tsp ground flax
1/2 cup water

For the chocolate lúcuma filling
1 cup date sugar
1/2 cup lúcuma powder
1/2 cup chocolate chips
1/2- 3/4 cup hot water
1/2 tsp cinnamon

For the craquelin-esque topping (optional)
1/2 cup lúcuma powder
1/4 cup chocolate chips
1/4 cup hot water

Method
Place the yeast, a pinch of the turbinado or date sugar, and warm milk in a bowl. Leave to one side for around 7-10 minutes to activate the yeast.
In a separate bowl, mix the flax with waterm and set aside.
Melt the vegan butter in a mug in the microwave (this should take 15-30 seconds)
Add the butter, the rest of the turbinado sugar, the flax and water mixture, and the flour to the yeast and mix to bring the dough together.
Knead for around 10 minutes until firm and springy. You should be able to stretch the dough thinkly enough to almost see through it (this is known as the 'window pane' test).  
Once ready, set to one side and leave to prove for 1- 1 1/2 hrs, or until doubled in size.

While the dough is proving, make the lúcuma chocolate filling.
Add the date sugar, lúcuma powder, cinnamon powder, and chocolate chips to a bowl, then add the hot water and stir to mix.
Set to one side to cool a little before spreading on the dough.

Once the dough has finished it's first prove, sprinkle flour on your counter of chopping board, and roll the dough out to a large rectangle- I find the larger the rectangle, the easier it is to roll.
Make sure to keep flouring your work surface and rolling pin should your dough begin to stick!
Spread the lúcuma chocolate paste/ filling mixture evenly on the top of the dough leaving a little room at the top and bottom, as well as one of the sides (around 1-2cm/ 1.4 inch) to allow for the mixture to spread without too much mess!
I sometimes add a sprinkle of chocolate chips on top of the lúcuma chocolate paste  if I've got an extra sweet tooth!

Roll the dough from one side to the other to create a large swirled log shape.
Line a loaf tin with parchment paper and sprinkle some flour to help prevent sticking.
Twist the loaf in a corkscrew motion before gently placing your rolled dough middle first, then twist the ends around the top to make almost the shape of an 8.

Leave to prove for another 1-1/2 hrs until doubled in size.

If including the craquelin topping, in a bowl add the lúcuma powder, chocolate chips, and hot water. Mix and set to one side. Once the 2nd prove is done, add this to the top of the loaf before baking.

Preheat the oven to 350°F/ 175°C, then bake the babka loaf at 350°F/ 175°C for 40 mins.

Allow to cool a little before serving.