Vegan Pesto Babka

AVERAGE

For 6 persons

500g of T45 flour

10g of salt

45g of sugar

15g of baker’s yeast

Vegan green pesto

Plant-based cheese

50g

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

+350g of water (to rehydrate the powder)

400g

from

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Vegan Pesto Babka – Soft and Indulgent Plant-Based Recipe

Looking for a savory babka that is ultra-soft, original, and 100% plant-based? This pesto and vegan cheese babka is perfect for an appetizer, brunch, or on-the-go lunch. Thanks to the use of Whole Yumgo as an egg substitute, this brioche stays incredibly soft without compromising on taste or texture.

Step 1: Prepare the Babka Dough

In the bowl of a stand mixer fitted with a dough hook, pour in the lukewarm water and add the crumbled fresh yeast.
Then add the ingredients in this order: flour, sugar, salt, and Yumgo powder.
Mix for 10 minutes, starting at low speed and gradually increasing to medium speed. The dough should become smooth and elastic.
Switch back to low speed and gradually add the margarine, cut into small pieces.
Once fully incorporated, increase the speed until the dough pulls away from the sides of the bowl.

Step 2: Proofing & Cold Rest

If the dough temperature is below 24°C (75°F), let it rest at room temperature for 40 minutes, then knock it back and refrigerate for 2–3 hours.

If the dough is above 24°C, place it directly in the refrigerator.

Step 3: Shaping the Babka

On a lightly floured surface, roll the dough into a thin rectangle.
Spread a thin layer of vegan pesto evenly over the surface.
Add or spread the vegan cheese evenly on top.
Roll the dough tightly into a log.
Slice the log lengthwise to create two long strands.
Twist the strands together, keeping the filling visible. Let the babka rise for 2½ to 3 hours at 28°C (82°F), until doubled in size.