Babka is a Jewish bread made of rich brioche dough that is spread out and rolled with a filling. Typically it’s filled with chocolate or cinnamon but sometimes it can also be with a savoury filling! Typically when I go for savoury breads my go-to choices are cheese or pesto, so I thought why not combine both into a delicious babka? This recipe takes a bit of time but promise you the wait is definitely worth it! Your house will smell AH-MAZING!
- Author: Cookingwithchow
- Course: Appetizer
- Servings: 1 loaf
- Prep Time: 10 hours
- Cook Time: 35-45 mins
- Total Time: ~1 hour
INGREDIENTS
For the Dough:
- 1/4 cup milk
- 1 package active dry yeast
- 1/2 tsp sugar
- 2 cups flour + a bit more for dusting
- 1/4 cup sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup butter softened, cut into cubes
- 1/2 tsp oil for greasing the bowl
For the Filling:
- 1/2 cup pesto
- 3/4 cup shredded marbled cheese (you can use more if you’d like it more cheesy)
- 2 tbsp melted butter (for the top)
DIRECTIONS
- If you are using traditional yeast, warm up the milk to 110 degrees. Add the yeast and 1/2 tsp sugar. Let it sit for 5 to 10 minutes, until slightly foaming.
- If you are using instant yeast, in a mixer with the dough attachment. Mix yeast, flour, 1/8 cup sugar, salt, and vanilla extract. Mix in the eggs, (yeast mixture if you’re using traditional yeast) or milk (if you are not) until it comes together. If the dough sticks, slowly add in 1 tbsp of flour at a time.
- Add in the butter slowly, until the dough is smooth and elastic (~5 minutes). Continue to beat until the dough is smooth and stretchy (5-7 minutes). To check if the dough is done by poking your finger into the dough, if the finger imprint bounces back up it’s ready.
- Cover the bowl with a damp cloth/ saran wrap and let it rise in a warm oven/ area for 2 hours. Once the dough becomes more “puffy” and almost doubled in size, put it in the fridge overnight.
- Note: putting it in the fridge is optional, this just helps to develop the babka flavour but is not necessary.
- If your dough has been refrigerated, remove the dough from the fridge and let it sit for 30 minutes before rolling.
- Line a loaf pan with parchment paper and 1/2 tsp oil.
- On a floured surface, roll out the dough into a 9″ x 17″ rectangle. Spread with the pesto filing and top with the shredded cheese. Starting from the long side, roll tightly into a coil.
- Cut the coil in half lengthwise. Starting from the middle bottom- take the right half section and braid over the left half making the previous left half now the right half. Repeat this 1 more time. From the middle top side, take the right side and braid over the left side making the previous left half now the right half. Repeat this 1 more time. Now taking the top end, turn 180 degrees to the right so that the braid is now a rainbow upside-down U-shaped. Take the right end (previous top end) and braid over the left end (previous bottom end). Pinch the ends so that the filling does not fall out.
- Cover loosely with a damp kitchen towel and let it rise in a warm over for 2 hours.
- Preheat the oven to 350 F, spread some melted butter on top of your babka and bake for 35-45 minutes until a toothpick comes out clean (don’t let the bread dry in the oven). Enjoy!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
