Almond Croissant Babka
Ingredients
For the Dough:
- 4 cups bread flour
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast
- 1 cup almond milk warm
- 1/4 cup dairy-free butter melted
- 1 tsp salt
- 1 tsp vanilla extract
For the Almond Filling:
- 1 cup almond flour
- 1/2 cup sugar
- 1/4 cup dairy-free butter softened
- 1 tsp almond extract
- 1/4 cup almond milk
For the Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Instructions
Prepare the Dough:
- In a large bowl, combine warm almond milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- Add melted dairy-free butter, vanilla extract, and salt. Mix well.
- Gradually add bread flour, mixing until a dough forms. Knead the dough for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Make the Almond Filling:
- In a medium bowl, mix together almond flour, sugar, softened dairy-free butter, almond extract, and almond milk until well combined and smooth.
Assemble the Babka:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the almond filling evenly over the dough.
- Roll the dough tightly from the long side into a log. Cut the log in half lengthwise, exposing the filling.
- Twist the two halves together, keeping the cut sides facing up, and then shape it into a loaf.
- Place the twisted loaf into a greased loaf pan. Cover with a damp cloth and let it rise for another 30-45 minutes.
Bake the Babka:
- Preheat your oven to 350°F (175°C).
- Brush the top of the babka with a little almond milk and sprinkle with sliced almonds.
- Bake for 30-35 minutes, or until the babka is golden brown and cooked through.
Make the Syrup:
- While the babka is baking, combine sugar and water in a small saucepan. Bring to a boil, then reduce heat and simmer until the sugar is dissolved.
- Remove from heat and stir in vanilla extract.
Finish the Babka:
- Once the babka is done baking, remove it from the oven and immediately brush with the sugar syrup.
- Let the babka cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.