Platinum Instant Sourdough Vegan Cinnamon Apple Babka

Slightly warm the almond milk by heating over the stove in a saucepan for a minute or microwaving for 30 seconds to 1 minute. Almond milk should be the temperature of bathwater (110-115˚F, not too hot to touch).

Combine the warmed almond milk, Platinum Instant Sourdough Yeast, and sugar in the the bowl of a stand mixer fitted with the dough hook attachment. Allow mixture to sit for 5 minutes in order to let the yeast activate.

After yeast has activated, add the salt, flour, cinnamon, nutmeg, and olive oil. Mix the dough on medium-low for 2-3 minutes, or until dough starts to come together and form a ball. If dough becomes too soft or isn’t coming together, add an additional 1/4 cup of flour and continue to knead. Continue adding flour just until dough comes together.

After dough has come together, transfer to a clean bowl and drizzle very lightly with olive oil (using only 1/2 teaspoon or so of oil) and turn dough to coat the bowl and dough. This will prevent it from sticking while it rises.

Spread the apple filling evenly out over the rolled out dough, leaving an inch around the edges.

Take the coconut oil and break into small pieces, scattering them over the filling on the rolled out dough.

Cut the rolled up dough down the middle with a sharp knife, so you’re exposing a few layers of that apple cinnamon babka goodness.

Braid (twist) the two halves together, with the cut side facing out. Cut the whole braid in half across the middle, so you have two big sections of dough.

Place the two sections next to each other in the loaf pan. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place for an hour.

Preheat oven to 350˚F.

Make the glaze: Whisk together ingredients until combined. Add an additional tablespoon of almond milk to thin out frosting as needed.

Once babka is cooled, drizzle glaze over top. Slice and serve.