How to make Savory Babka | Better Baker
This bread has the same soft, rich dough associated with a babka, but instead of being filled with a traditional sweet filling, it has an herb-speckled, garlic-scented spinach pesto swirled throughout.
Once it is sliced and toasted it pairs perfectly with a warm bowl of soup. It is also delicious when dipped in marinara sauce or you can spread some hummus on it and enjoy it as you would regular toast.
(Sorry about the music, did not have access to soothing ones at the time!)
What you'll need:
Flour 350g
Salt 1/2 tbsp
Yeast 1 tsp
Sugar 1 tsp (for blooming yeast)
Water/Milk 150g (adjust accordingly)
Egg white 01 (or 01 whole egg)
Vegetable shortening 10g (or Butter 40g)
Pesto of preference 250g
(I've used spinach tomato basil pesto)
Detailed recipe along with how to make pesto
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Sourdough Babka Recipe with Chocolate Filling | Foodgeek Baking
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Babka is originally a treat made from leftover Challah dough and baked with the Challah. This is my recipe for a sourdough babka with a delicious chocolate filling.
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00:00 Teaser
00:10 Intro
00:20 Introduction
03:13 Mixing the dough
06:30 Proofing
07:11 Chocolate Filling
08:13 Shaping
11:14 Baking
12:54 Eating
13:25 B-roll
14:04 Conclusion
How To Make Babka Bread | My Maple Pecan Babka Recipe
If you love bread, you *need* to learn how to make babka! Babka is a sweet braided brioche bread, which is usually stuffed with either a chocolate or cinnamon filling - and with it's swirls inside and out, is visually stunning! For my babka, I'll be showing you how to make a maple pecan babka!
However if you're looking for a traditional chocolate babka, see my recipe video here:
If you want a babka bun recipe, check out my baklava inspired babka buns here:
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INGREDIENTS
Babka Bread
205g whole eggs (that's about 4 large eggs!)
60g sugar
150g butter, very soft
145g whole milk
5g active dry yeast
500g bread flour
10g salt
butter or parchment paper, for lining the pans
Filling
200g pecans
120ml double cream (or heavy cream)
107ml maple syrup
50g brown sugar
170g salted butter
10ml vanilla extract
a 2-3 tbsp. maple syrup, drizzled on at the end
This recipe makes 2 babka loaves!
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Chapters:
0:00 - Maple Pecan Babka!
0:11 - Making The Babka Dough
1:01 - Kneading The Babka Dough (and First Prove)
1:46 - Making A Maple Caramel Sauce
2:40 - Rolling & Filling The Babka
4:06 - Braiding Your Babka (and Second Prove)
4:48 - Oven Temp & Baking Times
5:01 - Pour On, Cool & Serve!
5:28 - Want More Babka Flavours? Try These!
#babka #brioche #bakingbread
Vegan Babka Bread Recipe | With olive oil and two different fillings
In this video, I make a vegan Babka Bread with two different fillings: One with black olives and dried tomatoes, the other with pesto sauce, basil, and tofu cheese.
Ingredients:
The dough
- 400 grams of spelt flour
- 240 ml water
- 7 gr instant yeast
- 3 tbsp olive oil
- Salt
Filling #1
- 20-25 pitted black olives
- A couple of dried tomatoes
- 1 tbsp olive oil
Filling #2
- 1 tbsp pesto sauce
- 100 grams of tofu cheese
- Some fresh basil leaves
How To Make Chocolate Babka Buns - The Scran Line
These Chocolate hazelnut Babka buns are a pure delight! These twisty, twirly sweet Jewish buns are packed full of chocolate and toasted hazelnut (cheeky splash of Nutella, or your favourite hazelnut spread) and they’re so easy to make. Perfect weekend treat with your morning coffee!
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Buns
275ml - 1 1/4 cups milk
75g - 1/3 cup unsalted butter
1 egg
500g - 3 1/3 cups bread flour (or all-purpose flour)
2 tbsp caster sugar
1 tsp salt
7g instant dry yeast
1 orange, zested
Filling
50g - 1/4 cup chocolate hazelnut spread
40g - 1/4 cup unsalted butter
50g - 1/4 cup dark chocolate
Pinch of salt
2 tbsp cocoa powder
1 tbsp granulated sugar
50g - 1/2 cup hazelnuts, toasted
Buns
Add the milk and butter to a heatproof bowl or jug and microwave for 90 seconds or until the butter is melted. Then add the egg and use a whisk to combine. Set aside.
Add the flour, caster sugar, salt, dry yeast and orange zest into the bowl of a stand mixer and fit with a dough hook. Mix on low speed until well combined. Alternatively, you can use a whisk to combine.
Add the wet ingredients to the dry ingredients while the mixer is on medium low speed. Once the mixture forms a ball of dough, continue mixing for 10-15 minutes. Alternatively, you can knead the dough against your workbench.
Cover the bowl with clingwrap and allow to rest in a warm spot for 1 hour. It will double in size.
Filling
Add all the ingredients to a microwave safe bowl and microwave for 30 seconds at a time until melted. Stir until smooth. Add the toasted and chopped hazelnuts and mix.
Assembly
Preheat your oven to 180°C / 350°F.
Once the dough has risen and doubled in size, take out of the bowl and place on a floured surface. Knead for 30 seconds until you form a smooth ball of dough. Split the dough into 8 pieces. I weighed the dough and then used kitchen scales to split evenly.
Create little dough balls. Then roll each ball into a long shape. Use a rolling pin to flatten into a rectangle shape. Add 1 tbsp of filling on top and then carefully and neatly roll up as shown in the video. Use a large knife to cut each roll in half leaving about 2 centimetres or one inch of the top of the roll uncut. Twirl the two pieces around each other and then tie in a knot. This process can be messy but try not to let it get too messy so there’s a good separation of dough and filling.
Once you’re done tying them all, lay on an oiled baking tray and lightly spray the top with more oil. Cover with plastic wrap and allow to rise for 45 minutes. Once they’ve had a second rising, brush with beaten egg and bake for 20 minutes. Allow to cool for 10 minutes before serving.
Storage
Babka buns can be stored in an airtight container for up to three days. To reheat, simply place in the oven for 10 minutes.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:41 - WET INGREDIENTS
01:18 - DRY INGREDIENTS
01:38 - MAKING THE DOUGH
02:14 - TOASTING THE HAZELNUTS
02:27 - HOW TO MAKE THE CHOCOLATE FILLING
04:26 - FINAL RISE
04:35 - BAKING TIME!
04:56 - TIME FOR A TASTE TEST!
#thescranline #babkabuns #baking
Sourdough Chocolate Babka | Proof Bread
You're going to love this babka made with a chocolate ganache and sourdough brioche.
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa which has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no short cuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #brioche #babka