Ingredients

Check off ingredients as you go

For 1 large babka

• 250-280g all-purpose flour, sifted (2 to 2¼ cups)
• 1 tsp dry yeast (4g) or 10g fresh yeast
• 1 tbsp sugar (8g)
• 110ml barely warm water (½ cup)
• 1 egg (60g) (optional for egg wash)
• ½ tsp salt
• 30ml olive oil (2 tbsp)

For the cheese filling

• 3 handfuls of mixed fresh herbs of your choice (basil, tarragon, chives, chervil, chopped)
• 2 garlic cloves, finely minced
• 1 tbsp lemon juice
• 220g fresh cheese such as ricotta, goat cheese, cream cheese (about 1 cup)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Here’s something new for Shavuot – I hope you’ll love it as much as my family did! The recipe is described step by step with photos so you’ll dare to try it! Let’s go!

Preparing the babka dough

1. In a small bowl, combine the yeast, water and sugar. Let rest for a few moments until the mixture foams.

2. In the bowl of a stand mixer or a large bowl, place 250g (2 cups) flour, then add the yeast mixture, oil and salt.

3. Knead well for about 7 minutes until you get a smooth, homogeneous dough (you may need to add a bit more flour as indicated in the ingredients), then let rest covered with a clean kitchen towel or plastic wrap in a warm place for 1 to 2 hours or until the dough doubles in volume.

Preparing the cheese filling

4. In a small bowl, combine the garlic and lemon juice, mash the cheese, add the chopped herbs, season with salt and pepper. (I added a tablespoon of heavy cream to bind everything together). Set aside in the refrigerator.

Shaping the babka

4. Place the dough on a lightly floured work surface, and using a rolling pin, form a square about 40cm (16 inches) on each side. Spread the cheese mixture evenly over the entire surface.

5. Roll tightly, like a log, wrap in parchment paper and refrigerate for about twenty minutes (this will make cutting easier). Cut the roll lengthwise down the middle.

6. Twist the two halves together with the filled side facing up. Place in a rectangular loaf pan and let rest for 40 minutes, away from drafts.

7. Preheat the oven to 190°C (375°F) and (brush with egg wash if using, though it’s not mandatory) bake in the middle of the oven for about 35 minutes. It should be well puffed and golden.

8. Wait about ten minutes before unmolding.

If you try my recipe, don’t hesitate to tag me on Instagram @pita_et_chocolat or post it on Pita & Chocolat’s Facebook page to show me your creation!

Tips and organization

For optimal results, don’t skip the resting times and let this babka rise as it deserves!

It’s best if it has cooled down if you want to cut clean slices.

Use the herbs you love – here I used what I had on hand, but you can imagine using dill, sage, parsley or cilantro.

Be careful with tarragon – it gives a delicious flavor if you like it, but it tends to overpower other herbs. I recommend using less of it than the others to keep a balanced flavor.

If you have enough to make extra cheese filling, you’re two steps away from making homemade Boursin-style herb cheese. You can adapt this babka by varying the cheeses, with pesto and sun-dried tomatoes for example. This recipe is endlessly adaptable – you can also use pesto, cheese and sun-dried tomatoes, or even tapenade.