Vegan Babka with vanilla raisin filling

Ingredients for 1 servings:

• 50 g margarine
• 150 ml soy milk (soy drink)
• 1 bottle of vanilla flavor
• 300 g flour
• 1 packet of dry yeast
• 2 tbsp sugar
• ½ tsp salt
• 300 g soy yogurt (yogurt alternative) vanilla
• 1 packet of vanilla pudding powder
• 4 tbsp soy milk (soy drink)
• 1 tbsp sugar
• 30 g raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

Perfect for coffee or breakfast

Melt the margarine by gently heating, but do not boil. Add the soy milk and vanilla extract. Mix the flour, yeast, 2 tablespoons of sugar, and salt in a bowl, then add the warm margarine mixture. Knead thoroughly. Preheat the oven to 40 degrees Celsius for 5 minutes, then turn off. Place the dough in a bowl, covered with a damp towel, and let it rise in the oven for one hour. The dough should now have risen well; knead thoroughly again. Roll out on a lightly floured surface into a square approximately 40 x 40 cm. Preheat the oven to 180 degrees Celsius (top/bottom heat). Put the vanilla soy yogurt in a bowl. Mix the pudding mix with a little soy milk and the sugar until smooth. Add and bring to a boil briefly. Then add the raisins and spread the mixture over the rolled-out dough. Roll the dough into a log, starting from the sides. Cut them in half lengthwise and twist the strands together, keeping the cut edge with the filling on top. Bake in a loaf pan lined with baking paper for 35 minutes, then let cool thoroughly.