My internet is down at the present moment and so I’m writing this out the old fashioned with pen and paper. I’ll type it out later to post (which, if you’re reading it now I have obviously done already). As I’m writing it though, I’m realizing that I need to write like this more often because I much prefer it to typing. Mostly that’s because I’m a terrible typer, but also because it feels so much more personal. It’s like the difference between talking to someone in person versus by email or text. It’s real and tangible, I love that.
I know I’ll sound like a broken record here, because I’ve already told you too many times how I’m not particularly fond of writing out my recipes. Yes, I know I’m a food blogger. Yeah, thank you very much, I do know that. Hey, but it’s harder than you’d think it would be to put certain actions into words. For example, try to imagine how you would explain how to open your eyes to a person who never has, or how to make the “G” sound with your voice. Hard right? Teaching is no cakewalk (ha, even if what your teaching is how to make a cake).
But, back to what I was getting at. I like to use visual instruction to show how to do something, rather than say how. You know, like a picture is worth a thousand words and all that. It’s sometimes easier to take pictures than it is to explain and, you may have noticed that, recently I’ve been been adding more GIFs for that purpose. Usually this works out fine, but um, not this time………..
My process pictures of this seemed okay at first until I started editing them. They were such an epic failure in fact, that my mom and I ended up in tears from laughing so hard. Something about the fact that my GIF looked like an autopsy mixed with the fact that it was almost midnight made it extremely comical to us. The whole things seemed like a good idea but apparently the process of twisting a pear babka is best in verbal form….yeah.
So, aside from the fact that I will never again attempt to demonstrate how to twist one of these on camera, I will say that it was amazing. You should definitely make one.
Caramel Pear Swirled Streusel Babka
Pears are such an underrated fruit that deserve to be the star of a treat like this.
- 2 cups warm almond milk not hot (you can substitute any plant-based milk)
- 1 tablespoon active dry yeast
- 1/2 cup white sugar
- 1 teaspoon salt
- 1/4 cup coconut oil melted
- 4 1/2 - 5 cups all purpose flour
- 1/2 cup 1 stick vegan butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/4 cups flour
- 5 ripe medium pears peeled, cored, and diced
- 1/4 teaspoon salt
- 3 tablespoons coconut oil
- 1 cup dairy free caramel sauce divided (I used this one)
Dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Pour into a large mixing bowl and beat in sugar. Stir in melted coconut oil, salt, then about 4 cups of flour until your dough comes together.
Turn out onto lightly floured surface and knead for about 5 minutes, adding more flour as needed. Place in a greased bowl, cover with damp towel, and leave in a warm place to rise until doubled in size.
While dough is rising make pear filling and streusel. For the streusel, cream butter and sugars until smooth. Add remaining ingredients and mix until well combined. Set aside.
For pear filling, heat a large skillet over medium heat and add pears and coconut oil. Saute until pears are cooked and tender, about 6 minutes then add 1/2 caramel sauce, reserve the rest, and cook for 2 to 3 more minutes until thickened. Remove from heat and set aside.
When dough is ready, grease 2 regular sized loaf pans with oil and divide dough in half. Roll out each half of dough on lightly a floured surface into rectangles roughly 8 x 14 inches. Spread 1/4 cup of reserved caramel sauce on each. Sprinkle pear mixture over it, followed by 1/4 of the streusel. Roll (long ends) from one side to the other with crease side down. Now cut a slit longways down the centers of each, leaving about 1 1/2 inches on the ends. Take one end and flip it backwards and pull through the slit and back out. Do the reverse on the opposite end by pulling it down and then up from underneath through the center. Place babkas in loaf pans. Crumble remaining streusel over tops and place in a warm place to rise while oven preheats.
Preheat oven to 350 degrees F (180 C). Bake for 45 - 55 minutes until golden. Cool for at least 15 minutes before cutting.