Cinnamon Pecan Twist Bread (Babka)

Time for a tasty Twist Bread! Although it is mainly eaten at Easter time, why not at the rest of the year? Because this vegan babka tastes simply delicious and it would be too bad to bake it only once a year.

This yeast plait is not necessarily suitable for spontaneous baking. Because you need a lots of love and some patience. Because the yeast dough has to be prepared first, then needs some rest in a warm and dark place, then it is processed further and left alone again. But this procedure is worth it. Because in the end you have a wonderfully fluffy yeast plait that tastes incredibly delicious.

In this recipe I use mainly healthy ingredients. Instead of nutrient-free white flour I use (spelt) wholemeal flour. Instead of highly processed white sugar, I use coconut blossom sugar for the dough and date syrup for the filling. Only for the filling I used some "unhealthy" vegan butter. But fat is a flavor enhancer and in combination with the date syrup, cinnamon and pecans it tastes really delicious. Alternatively you could use coconut oil instead of vegan butter (this changes the taste a bit).

To show you how the yeast plait gets its shape, I have put together a mini step by step guide:

  1. First you should try to roll out the dough into a square and then spread it with your prepared filling. As you can see, rolling out into a square didn't work out very well for me, but in the end it's no problem at all. The important thing is that you have a long side. The dough should be about 0.25 cm high, so it should be relatively thin.

  1. In the next step, roll the dough together on the long side and cut it lengthwise. Then form a plait out of both halves and press both ends a little bit together.

  1. Fill the dough into a box form and let it rise for about half an hour until it has risen a little bit and looks like this. Then your yeast plait is ready for the oven!

In this recipe I used a small box form* from Coox with the dimensions 21x7x7cm. For a Twist Bread in a normal sized box form you can simply use double the amount of dough. I prefer to use the foldable moulds* from Coox as a box mould because they don't need to be greased, you don't need baking paper and because it's very easy to take the plait out of the mould after baking. I no longer use a metal box mould at home.

Do you know what else is good about such a plait? The filling is absolutely variable. For example, you could make a chocolate-hazelnut filling by mixing cocoa, hazelnut puree and date syrup. Or how about a fruity version made of blueberry or raspberry jam? There are really no limits to your fantasy or your palate.

If you like the recipe, please leave me a comment or a review and visit me at Instagram or Pinterest. I am very happy about any feedback! And now have fun baking!

Cinnamon Pecan Twist Bread (Babka)
Snacks & Sweet Things

Well, how about a wonderfully tasty and healthy yeast plait with a filling of pecans, date syrup and cinnamon? With a little patience, this Twist Bread is the perfect dessert or the most delicious snack in between. In this recipe we use mainly healthy and wholesome ingredients that provide your body with many nutrients. So this is even a snack with great benefits.

In this recipe I have prepared a small yeast plait and therefore used a small box form* with the dimensions 21x7x7cm. If you use a normal sized crate mould, you should double the amount!

Duration 180 minutes
Ingredients for 9 portions
For the dough:
  • 10g fresh yeast
  • 20g coconut blossom sugar
  • 80ml soy milk
  • 2 tablespoons of neutral vegetable oil
  • 170g wholemeal flour (here: spelt wholemeal flour)
For the filling:
  • 50g vegan butter
  • 30g liquid sweetener (here: date syrup)
  • 70g pecan nuts
  • 1.5 teaspoon cinnamon
  1. dissolve yeast and coconut blossom sugar in lukewarm soy milk in a large bowl
  2. wait for 10 minutes until the mixture begins to foam a little
  3. carefully add oil and wholemeal flour
  4. knead the dough for a few minutes until it is smooth and elastic
  5. cover the bowl with a damp cloth and let the dough rise in a warm and dark place for about 60 minutes until it has doubled
  6. In the meantime, melt the butter for the filling and chop the pecans
  7. mix all filling ingredients in a bowl
  8. after resting, roll out the dough to a square about 0.25cm high, spread with the filling and roll up on the long side
  9. cut the dough roll lengthwise and braid it together, press the ends together a little (see step by step instructions in the blogpost)
  10. put the braided dough into a greased box (mine measures 21x7x7cm) and let it rise for another 30 minutes in a dark, warm place
  11. preheat oven to 180°C circulating air
  12. bake the yeast plait on the middle shelf for approx. 40-50 minutes
  13. Let it cool down & enjoy!
Nutritional values for 1 portion
214 kcal
* The product link is an affiliate link. This means that I receive a small commission on the purchase. There are no additional costs for you. You are welcome to support me, but you do not have to.
vegan plantbased non dairy refined sugar free sweet vegan baking no eggs bake Cake no milk yeast yeast plait yeast braid Babka Pecan Cinnamon
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