2018 is behind us, and whether you miss it or not, this vegan chocolate bread is the energy I’m all about in 2019. Regular bread simply isn’t up to par any more.
Don’t get me wrong, I love toast. But when you’ve tasted a chocolate bread without dairy products like this, life gets better. I have no regrets.
I love to bake this with other people because I believe cooking brings people together. When you can collaborate on the execution of a recipe and end up with pure decadence to share at the end, it’s a great situation.
Now, I know this bake is traditionally made for Christmas morning, but it’s so fluffy and delicious I’m sure you’ll be able to make it anytime and it will be very well received! (it lasted literally 5 mins in my house). I love making Christmassy foods all throughout the year. They bring me joy and positive energy, so why not make chocolate star bread in February? Treating myself is not confined to December.
For this specific recipe, I would say is more of a cake texture than a bread, it very much resembles a chocolate babka. This is a yeast dough so it will require time for proofing, I would set aside about three hours for it. If that time allocation is off-putting (I get it, the lengthy bake life isn’t for everyone!), I would recommend getting housework or chores done. Even catch up on your favorite Netflix series. There ain’t nothing wrong with a little night time baking.
I chose to add here a chocolate filling, but this would go great with a berry jam or a cinnamon sugar mixture, so go crazy! You could even add some superfood powder if you want a little bit of “this is healthy” validation.
If you wanted to make this chocolate bread nut-free, replace the almond meal with ground coconut. It delivers a different taste but only very slight and it’s not overly noticeable. I have not experimented with a gluten-free version of this bread but I’m sure experienced vegan, gluten-free bakers could work their magic.
- 500 grams All Purpose Flour
- 10 grams Dry Yeast
- 120 grams Granulated Sugar
- 80 millilitres Canola Oil
- 1 Cup Lukewarm water (8 ounces)
- Pinch of Salt
- 50 grams Vegan Chocolate (can be semi-sweet or milk)
- 2 tablespoons Plant-Based Milk
- 20 grams Cocoa Powder
- 25 grams Almond meal
- 25 grams Granulated Sugar
- 50 grams Coconut Oil
- In a stand mixer bowl combine flour, yeast, salt and sugar. add hook attachment and mix on low speed.
- Gradually add oil and water. Mix until a soft non sticky dough is formed.
- Shape the dough into a ball and transfer to a lightly oiled bowl.
- Cover and allow to proof until doubled in size (about an hour depending on the weather).
- In the meantime, prepare the filling. In a microwave safe bowl, combine chocolate, coconut oil milk and sugar. Microwave for 30 secs at a time, mixing in between until completely melted. Add almond meal and cocoa powder. Mix until well combined.
- Chill until thickened.
- Once proofed, divide the dough in half. Roll each half to a 9 inch circle ( I used a plate to cut into a perfect circle).
- Spread a thin layer of your filling on the first circle and cover it with the additional circle of dough.
- Place a mug in the middle of your circle, and using the mug's edge as a guide, cut 16 even strips around it.
- Take 2 strips and twist each one outward 3 times, then press the ends together. This is one of the star points.
- Repeat this process for the remaining strips.
- Cover your star bread and allow to proof one more time until doubled in size (about 45 mins to an hour).
- Preheat oven to 350 Fahrenheit and bake for 30 - 40 mins. Your bread should be golden and well risen.
- Take out of the oven and allow to cool. Decorate with powdered sugar.
This recipe was republished with permission from What About Cake.