Nut Babka

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

Start by making the yeast dough; put all ingredients in a bowl and knead with a stand mixer hook.

Add flour and active dry yeast to the bowl and stir.

Add cashew butter or almond butter, sugar, and almond milk; knead for around 10 minutes until the dough is smooth and not sticky.

Cover the dough with a damp cloth to prevent drying out.

Let the dough rest under a blanket or by a heater for about 1 hour until it doubles in volume.

Soften the dates in hot water for about 30 minutes; rinse the soft dates afterward.

In a food processor, combine hazelnut flour, soaked dates, almond milk, and cinnamon; blend until creamy without pieces.

Flour the surface and roll out the dough.

Spread the nut filling over the rolled-out dough.

Roll the dough up from the short side.

Cut the rolled dough in half from the long side, then cut each half into two strings to get four strings total.

Braid two strings together to form two loaves.

Cover the braided loaves with a damp cloth and let them rise for around 30 minutes.

Preheat the oven to 350°F (175°C).

Bake the nut bread for around 30 minutes or until brown.

Let the nut bread cool completely after baking.

Prepare the frosting by grinding raw cane sugar or coconut sugar with tapioca starch into powdered sugar.

Mix the powdered sugar with lemon juice to make the icing.

Coat both breads with the icing; the frosting will become lighter as it dries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens