here's a pareve babka recipe for you. you can probably make the dough in your machine.
* 3/4 cup warm Rice Dream or your favorite pareve milk substitute
* 1/2 cup plus 2 teaspoons sugar
* 3 teaspoons active dry yeast (or two 1/4-oz packages)
* 3 1/4 cups all-purpose flour plus additional for dusting
* 2 whole large eggs
* 1 large egg yolk
* 1 teaspoon pure vanilla extract
* 3/4 teaspoon salt
* 1 1/4 sticks (10 tablespoons) Earth Balance, or your favorite pareve butter substitute, cut into pieces and softened
* 5 tablespoons softened Earth Balance
* 2 bars bittersweet chocolate, shaved
* 1/4 cup sugar
* 1 egg
* 1 tablespoon Rice Dream
* 3 tablespoons of cold Earth Balance, cubed.
* 1/2 cup of flour
* 1/2 cup of brown sugar
* 1 teaspoon of cinnamon
* Pinch of salt
To make the dough:
1. First mix the milk with 2 teaspoons of sugar. Sprinkle the yeast on top and let the mixture sit for about 5 minutes, or until it foams.
2. Combine 1/2 cup of flour to the yeast in a stand mixer fitted with the paddle attachment.
3. Add the eggs, vanilla, salt, and remaining 1/2 cup of sugar and beat at medium speed until combined.
4. Reduce speed to low and slowly mix in the remaining 2 3/4 cups of flour.
5. Increase speed to medium and beat in Earth Balance, a few pieces at a time. Let it beat until the dough is shiny and stringy, about 4 minutes.
6. Scrape the dough into a lightly oiled bowl and cover it with plastic wrap. Let it rise at room temperature for about 2 hours, or until doubled.
Assemble the babkas, part 1:
1. Grease and flour two loaf pans, or line them with parchment paper.
2. Punch down the dough and cut it in half.
3. Roll out one half onto a floured surface, and roll it out into a 10 x 18-inch rectangle, with a long side facing you.
4. Spread 2 1/2 tablespoons Earth Balance all over the dough, leaving a 1/2-inch border all around.
5. Make the egg wash: beat together the egg and the Rice Dream. Brush it on the long border nearest to you.
6. Sprinkle half of the chocolate (1 bar) over the buttered dough.
7. Sprinkle half of the sugar (2 tablespoons) on top.
Assemble the babkas, part 2:
1. Starting from the long side farthest from you, roll the dough into a tight log. Make sure to pinch the edges to seal.
2. Bring the ends of the log together to form a circle. Pinch to seal.
3. Twist the circle twice to form a double figure-8.
4. Fit into a pan.
5. Repeat to make 2 loaves.
6. Cover both pans loosely with greased plastic wrap.
7. Let rise at room temperature for 2 hours, or until the dough reaches the top of the pan. You can also let them rise in the refrigerator for up to 12 hours, but make sure to bring to room temperature for 3-4 hours before baking.
To make the topping:
1. Use your fingers to mix all of the ingredients together. Lightly press the streusel onto the top of the babka.
Bake at 350 degrees for about 45 minutes.
If you can get your hands on Marcy Goldman's "A Treasury of Jewish Hoilday Baking," she has directions in there for babka dough made in a bread machine. (Not really supposed to post copyrighted recipes here.) I can't imagine how you'd make the whole thing inside, if that's what you meant . . . how would you get the filling to be like real babka? You could add it like an add-in to a bread dough, but that wouldn't work the same way as a real babka.
I have made the chocolate and cinnamon babkas (for a Seinfeld/"Festivus" party), and although I found her directions a bit confusing (trying to follow what to do if you are doing the dough in a bread machine vs. by hand or with a mixer), the babkas came out well.
Speaking of that book, her honey cake recipe (widely available online, called "Majestic and Moist Honey Cake") is really good. I just made it for Rosh Hashana, and it does live up to its name. I subbed in some whole wheat flour, and it was still great. I didn't realize until last week that among many, honey cake has the same [inedible] reputation as Christmas fruitcake, but this recipe is certainly an exception to that.
I just left it out. Maybe I threw in a bit of soy milk instead; I don't recall. (I also own a canister of soy milk powder, but the most recent time I made this recipe--last week--I forgot that and certainly did not include it.) Some people feel baking has to be so much more precise than cooking. I am not one of them. A third of a cup of powdered milk is not going to make or break the recipe, IMHO; I'd strongly recommend trying it anyway. In a recipe with six cups of flour, a third of a cup of an additional powdered substance will not be missed. As for taste, whatever it might add can probably be gained by a splash of soy milk.