This beautiful bread will make your morning full of comforting flavors and the delicious smell of autumn spices! With saffron in the dough, a delectable cardamom sugar swirl, and an amazing glaze, you won't be able to eat just one slice.
Saffron Babka with Cardamom Sugar Swirl [Vegan]
For the dough:
- 1 1/4 cups water
- 1 teapoon saffron threads
- 2 1/2 teaspoon active dry yeast
- 2 tablespoons maple syrup
- 1/4 cup melted and slightly cooled coconut oil or vegan butter
- 2 teapoons vanilla extract
- 2 cups all purpose einkorn flour
- 3 1/3 cups sprouted spelt flour, plus more for dusting your work surface
- 1 1/2 teaspoons sea salt
For the cardamom sugar swirl filling:
- 4 ounces vegan butter at room temperature
- 2/3 cup coconut sugar
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
For the glaze:
- 1 1/2 teaspoons melted coconut oil
- 1 1/2 teaspoons maple syrup
- Add the saffron threads to the bowl of a stand mixer. Bring the 1 1/4 cups of water to a boil, then pour them over the saffron. Stir gently then leave it alone to steep.
- Once the water cools to lukewarm, add the yeast and the 2 tablespoons of maple syrup to the water. Mix gently, then wait 5 to 10 minutes for the yeast to “bloom” or activate.
- While the yeast is doing its thing, mix together the flours and salt in a separate bowl. When the yeast has activated (the surface of the water will look foamy), add in the coconut oil and vanilla extract. With the mixer running on low using the paddle attachment or dough hook, slowly begin to add the dry ingredients.
- When all of the dry ingredients have been added, slowly increase the speed of the mixer to begin kneading the dough. You can do this by hand, however einkorn flour is incredibly sticky so it helps to let the mixer do it. The dough is ready when it has formed a ball on the paddle or hook and it is slapping the sides of the bowl.
- Dust your hands with flour then form the dough into a ball. Put the ball of dough into a large bowl that has been lightly greased with coconut oil. Cover the bowl with a damp towel, then allow the dough to rise for 1 to 2 hours or until it has doubled in size.
- While the dough is rising, prepare your other components. Make the filling by whipping together the butter, sugar, and spices until light and fluffy. You can do this by hand or use a mixer.
- Lightly grease a large loaf pan or line it with parchment paper then set it aside. Tear of a sheet of parchment paper that is about 2 feet long and set it on your work surface. Dust it lightly with flour.
- When the dough has doubled in size, punch your fist down the middle of it, then dump it out onto your prepared sheet of parchment paper. Sprinkle a bit of flour on top of the dough, then begin to roll it out into a large rectangle on the parchment. The short side of the rectangle should be about 1 1/2 times the length of your loaf pan and the long side should be about 18 to 24 inches long.
- Gently spread your butter mixture evenly across the surface of the dough. Begin to carefully roll the dough into a log starting from the short side. Lift up the roll of dough, twist it once or twice, then fold it in half and place it in your prepared loaf pan. Cover the pan with a damp towel and let it rest for one hour.
- While the dough is resting, pre-heat your oven to 350°F. In a small bowl whisk together the maple syrup and coconut oil for the glaze. Before you bake your bread, spread the glaze over the top.
- Bake the bread for 35 to 45 minutes or until the crust is deeply golden brown. Once you remove the bread from the oven, allow it to cool in the pan for 15 minutes before you remove it and place it on a cooling rack. Let the bread cool completely before slicing.
The bread is best enjoyed on the first day. To save, slice and wrap the pieces before storing in the fridge. Toast before eating.