Recipe: Sun Dried Tomato Babka

Babka is apparently very trendy right now and this savory version of it is just what you need to impress people at a party I think. The taste is good but nothing mind blowing but with a little bit of cream cheese or toasted, it’s just right.

Sun Dried Tomato Babka

AuthorMabDifficultyAdvanced

Yields16 Servings
Prep Time2 hrs 20 minsCook Time25 minsTotal Time2 hrs 45 mins

Ingredients
Dough
 435 g flour
 7 g yeast
 118 ml water, warm
 118 ml milk, warm
 5 g salt
 60 ml olive oil
 1 egg
 15 g sugar
Filling
 180 g sun-dried tomatoes, drained
 40 g Parmesan, grated finely
 115 g tomato puree
 salt, pepper, herbs, chili powder

Directions
1

Place the yeast and the warm water in the bowl of the stand mixer and let it stand for 5 minutes until foaming.

2

Add the remaining dough ingredients to the yeast and in a stand mixer or by hand kneed until dough is soft and pliable about 5 minutes by mixer and 10 minutes by hand.

3

Grease the bowl with the dough ball, cover, and allow to rise for about an hour or until doubled in size

4

Make the filling by placing all the filling ingredients in a food process and pulsing until pureed and mixed.

5

Once the dough has risen, divide it into 2 equal pieces. Roll one of the pieces into a rectangle of about 12x10 inches.

6

Spread half of the filling over the dough and roll like a cinnamon roll. Repeat for the other half of the dough.

7

Take one log, slice the log vertically leaving the top part attached then twist the two cut strands together. Repeat for the other log.

8

Now twist the two cut and twisted logs together, pinch and tuck the edges before placing in a loaf pan that has been greased.

9

Let the loaf rise for 20-30 minutes.

10

Heat oven to 350°F/180°C and bake for 20-25 minutes until golden. Allow to fully cool before removing from pan and slicing.

Ingredients

Ingredients
Dough
 435 g flour
 7 g yeast
 118 ml water, warm
 118 ml milk, warm
 5 g salt
 60 ml olive oil
 1 egg
 15 g sugar
Filling
 180 g sun-dried tomatoes, drained
 40 g Parmesan, grated finely
 115 g tomato puree
 salt, pepper, herbs, chili powder

Directions

Directions
1

Place the yeast and the warm water in the bowl of the stand mixer and let it stand for 5 minutes until foaming.

2

Add the remaining dough ingredients to the yeast and in a stand mixer or by hand kneed until dough is soft and pliable about 5 minutes by mixer and 10 minutes by hand.

3

Grease the bowl with the dough ball, cover, and allow to rise for about an hour or until doubled in size

4

Make the filling by placing all the filling ingredients in a food process and pulsing until pureed and mixed.

5

Once the dough has risen, divide it into 2 equal pieces. Roll one of the pieces into a rectangle of about 12x10 inches.

6

Spread half of the filling over the dough and roll like a cinnamon roll. Repeat for the other half of the dough.

7

Take one log, slice the log vertically leaving the top part attached then twist the two cut strands together. Repeat for the other log.

8

Now twist the two cut and twisted logs together, pinch and tuck the edges before placing in a loaf pan that has been greased.

9

Let the loaf rise for 20-30 minutes.

10

Heat oven to 350°F/180°C and bake for 20-25 minutes until golden. Allow to fully cool before removing from pan and slicing.

Sun Dried Tomato Babka

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