Marzipan Chocolate Babka

Ritter Sport

Prep Time: 35M
Cooking Time: 35M
Serves: 4

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300g all-purpose flour 

40g caster sugar 

6g (2 tsp) fast action yeast 

½ tsp salt  

180ml unsweetened non-dairy milk, lukewarm  

80g vegan block butter/margarine softened  


1 Ritter Sport Chocolate Marzipan Bar 

60g (¼ cup) vegan butter/margarine  

Syrup For glazing:  

60g granulated sugar 

60ml water 

Recipe provided by Ritter Sport and Jelena Fairweather



Preparation time: 35 minutes  

Cooking time: 35 minutes 

Rising time: 1h 30 min  

Total time: 2h 40 min


Ritter Sport Marzipan Chocolate is available in selected Sainsbury’s, Waitrose, OCADO, Booths, Coop, Wilko & Spar Stores for £1.  



  1. Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook (or use fork to combine) Mix well.  
  2. Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball then add the softened butter. Continue to knead until the butter is fully incorporated and the dough is smooth and elastic.  
  3. Once the butter is fully incorporated, the dough should look smooth and silky and should come away from the sides of the bowl cleanly. If it’s still a bit wet, keep kneading and add some flour.  
  4. Place the dough in a lightly oiled bowl and flour dusted, cover and let prove for an hour in room temperature until its doubled in size.  
  5. Meanwhile prepare the filling. Melt the vegan butter and set aside, finely chop the Ritter Sport Marzipan Chocolate into small chucks, if you like it extra chocolatey feel free to use two bars.  
  6. Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm. Brush the dough with a melted butter and sprinkle it with chunks of Ritter Sport Marzipan Chocolate and press them down gently. 
  7. Roll the dough up tightly from one of the long edges into a log. Use a sharp knife to cut the roll in half lengthwise, exposing the filling. Twist the two halves together into a braid. Grease the 2lb loaf tin and line it with baking parchment.  
  8. Place the babka in the loaf tin and set aside in room temperature for another 30 minutes until its doubled in size. Preheat the oven at 180C  
  9. Bake the babka for about 35-40 minutes until deep golden. A probe thermometer inserted into the centre should reach about 90°  
  10. Meanwhile make the sugar glaze. Place the sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and the syrup comes up to a simmer. Remove from the heat.  
  11. Once babka is ready, remove it from the oven and brush the top generously with the syrup until it has a shiny glaze finish. Leave the babka to cool on a cooling rack before slicing. Enjoy!  

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