Ingredients
Check off ingredients as you go
Makes 1 large babka
- 250-280 g (2-2¼ cups) sifted all-purpose flour (plain flour)
- 1 tsp active dry yeast (4 g) or 10 g (⅓ oz) fresh yeast
- 1 Tbsp sugar (8 g)
- 110 ml (½ cup minus 1 Tbsp) barely lukewarm water
- 1 large egg (60 g) (optional, for the egg wash)
- 1/2 tsp salt
- 30 ml (2 Tbsp) olive oil
For the cheese filling
- 3 handfuls of a mix of fresh herbs of your choice (basil, tarragon, chives, chervil, finely chopped)
- 2 cloves garlic, finely minced
- 1 Tbsp lemon juice
- 220 g (8 oz) fresh soft cheese (ricotta, goat cheese, cream cheese or Canaan cheese)
- 1 Tbsp heavy cream
- Salt, pepper
Here’s something new for Shavuot, and I hope you’ll love it as much as everyone did at home! The recipe is laid out step by step, with photos, so you’ll dare to give it a try. Let’s go!
Making the babka dough
In a small bowl, combine the yeast, water and sugar. Let it sit for a few moments, until the mixture gets foamy.
In the bowl of a stand mixer or a large bowl, put 250 g of flour, then add the yeast mixture, the oil and the salt.
Knead well for about 7 minutes; you should get a smooth, even dough (you may need to add a little more flour, as indicated in the ingredients). Then cover with a clean kitchen towel or plastic wrap and let it rest in a warm spot for 1 to 2 hours, or until the dough has doubled in size.
Making the cheese filling
- In a small bowl, put the garlic and lemon juice, mash in the cheese, add the chopped herbs, and season with salt and pepper. (I added a tablespoon of heavy cream to bind everything together.) Keep in the fridge.
Shaping the babka
- Place the dough on a lightly floured work surface and, with a rolling pin, roll it into a square about 40 cm (16 inches) on each side. Spread the cheese mixture evenly over the whole surface.
- Roll it up tightly, like a Swiss roll, wrap it in parchment paper and chill in the fridge for about 20 minutes (this will make it much easier to cut). Cut the roll in half lengthwise.
- Twist the two halves together, keeping the filled side facing up. Place in a rectangular pan (a loaf pan) and let it rise for 40 minutes, away from drafts.
Preheat the oven to 190°C (375°F), brush with the egg wash if you’re using it (it’s not essential), and bake on the middle rack for about 35 minutes. It should be nicely puffed up and golden.
Wait about ten minutes before turning it out of the pan.
If you try my recipe, feel free to tag me on Instagram @pita_et_chocolat or post it on the Pita & Chocolat Facebook page to show me how it turned out!
Tips and planning
For the best result, don’t skimp on the resting times, and let this babka rise the way it deserves!
It’s best to let it cool completely if you want to cut clean slices.
Use the herbs you like. Here I used what I had on hand, but you could swap in dill, sage, parsley or cilantro.
A word of warning about tarragon: it adds a delicious flavor if you like it, but it tends to overpower the other herbs, so I recommend using less of it than the others to keep the flavors balanced.
If you have enough to make extra cheese filling, you’re one step away from making a homemade Boursin-style garlic and herb cheese. You can vary this babka by changing up the cheeses, or with pesto and sun-dried tomatoes, for example. This recipe can be adapted endlessly: you can also fill it with pesto, cheese and sun-dried tomatoes, or even tapenade.