Part 1: Making the Enriched Vegan Dough

1. Bloom the Yeast: In a large bowl or the bowl of a stand mixer, combine the lukewarm plant-based milk, 1 teaspoon of granulated sugar, and active dry yeast. Gently whisk to combine. Let this mixture stand for 5-10 minutes, or until the yeast is foamy and bubbly. This step is crucial; it confirms that your yeast is active and ready to leaven the dough. If the yeast doesn’t foam, it might be expired or the milk was too hot or cold. If this happens, it’s best to start again with fresh yeast.
2. Combine Wet Ingredients: Once the yeast is bloomed, add the remaining ¼ cup granulated sugar, softened vegan butter, and vanilla extract (if using) to the bowl. Mix with a whisk or the paddle attachment of your stand mixer until well combined and the butter is mostly incorporated. The mixture might still look slightly lumpy from the butter, which is perfectly fine at this stage.
3. Gradually Add Dry Ingredients: In a separate bowl, whisk together the bread flour and salt. Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing on low speed (or by hand with a spatula or wooden spoon) until just combined after each addition. Be patient and add the flour slowly to prevent a flour cloud and ensure it incorporates smoothly.
4. Knead the Dough (Stand Mixer): If using a stand mixer, switch to the dough hook. Knead the dough on medium-low speed for 8-10 minutes. The dough will start out shaggy and sticky, but as you knead, it will become smoother, more elastic, and pull away from the sides of the bowl. It should still be slightly tacky, but not overly sticky.
5. Knead the Dough (By Hand): If kneading by hand, turn the dough out onto a lightly floured surface. Knead for 10-12 minutes. Use a push, fold, and turn motion, working the dough vigorously. Initially, it will be sticky, but as you knead, the gluten will develop, and the dough will become smoother and more elastic. You’ll know it’s ready when it springs back when gently poked and feels smooth to the touch.
6. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled large bowl. Turn the dough to coat it lightly with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 ½ – 2 hours, or until doubled in size. The rising time will depend on the warmth of your kitchen. A warm spot (around 75-80°F or 24-27°C) is ideal. You can place it in a slightly warmed oven (oven off, just slightly warmed then turned off) or a warm spot in your kitchen.
7. Prepare for Shaping: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. At this stage, the dough is ready to be shaped and filled.

Part 2: Making the Decadent Chocolate Filling

1. Combine Filling Ingredients: In a medium bowl, combine the softened vegan butter, granulated sugar, and unsweetened cocoa powder. Use a fork or spatula to mash and mix these ingredients together until they are fully combined and form a smooth, thick chocolate paste. Ensure there are no lumps of cocoa powder remaining.
2. Add Chocolate Chips/Chopped Chocolate: Stir in the vegan chocolate chips or chopped chocolate and the pinch of salt. Mix until evenly distributed throughout the chocolate paste. The filling is now ready to be spread onto the dough.

Part 3: Assembling and Baking the Babka

1. Roll Out the Dough: Using a rolling pin, roll the dough out into a large rectangle, approximately 12×18 inches (30×45 cm) and about ¼ inch (0.6 cm) thick. Keep the surface lightly floured to prevent sticking. Aim for an even thickness to ensure even baking.
2. Spread the Chocolate Filling: Evenly spread the chocolate filling over the rolled-out dough rectangle, leaving a ½ inch (1.3 cm) border along one of the long edges. Use an offset spatula or the back of a spoon to spread the filling in a thin, even layer, ensuring it reaches all corners except for the border.
3. Roll Up the Babka: Starting from the long edge opposite the border, tightly roll up the dough rectangle into a log, like you would for cinnamon rolls. Pinch the seam closed tightly to seal the filling inside and prevent it from leaking out during baking.
4. Chill the Log (Important Step): Wrap the babka log tightly in plastic wrap and place it in the freezer for 20-30 minutes. This chilling step is crucial! It firms up the dough and the butter in the filling, making it much easier to slice and shape the babka without the filling oozing out everywhere.
5. Prepare Loaf Pan & Preheat Oven: While the babka log is chilling, grease and flour a standard 9×5 inch (23×13 cm) loaf pan. Preheat your oven to 375°F (190°C).
6. Slice and Twist: Remove the chilled babka log from the freezer. Using a sharp serrated knife, carefully slice the log lengthwise down the center, creating two long strands. Keep the cut side facing upwards.
7. Twist and Braid (Babka Swirl): Gently twist the two strands together, keeping the cut sides facing upwards so the chocolate swirls are visible. You can either twist them together like a rope or braid them loosely. Be careful not to press too hard and squeeze out the filling.
8. Transfer to Loaf Pan: Carefully lift the twisted babka and place it into the prepared loaf pan. Gently tuck the ends underneath to fit snugly in the pan.
9. Second Rise (Proofing): Cover the loaf pan loosely with plastic wrap or a damp kitchen towel. Let the babka rise in a warm place for 30-45 minutes, or until it has puffed up and is about ¾ of the way to the top of the loaf pan. This second rise, called proofing, allows the babka to become even lighter and airier.
10. Bake the Babka: Uncover the babka and bake in the preheated oven for 35-45 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean (though some melted chocolate is okay). If the top starts to brown too quickly, tent it loosely with foil.
11. Cool Completely: Once baked, remove the babka from the oven and let it cool in the loaf pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Allowing it to cool slightly in the pan prevents it from breaking apart when you try to remove it. Cooling completely is important before slicing, as the filling needs to set up properly.