Dessertsbitsofcarey
Feta & Za'atar Babka
Living in Kuwait, I see how bread is of the utmost importance here. It's the lifeblood of every meal. There are so many creative bakeries and eateries that take traditional breads to the next level. It's so inspiring to see. Babka is doing its rounds here at the moment. Particularly, chocolate. I made a fantastic enriched yeast dough that is perfect for sweet and savoury creations. It could pass off as brioche. So I baked a babka with olive oil, za'atar and creamy feta cheese. So good! This dough is enough for 2 babka loaves, so I suggest making a sweet Nutella one too! Please excuse me for not having a proper image of the Nutella babka. With all the excitement and aromas wafting throughout our apartment, I forgot to photograph it as we were too busy doing QC which led to smashing most of it in our gobs. Below you will find a pic what we managed to salvage. Oops. Anyway, here's the recipe. Feel free to play around with different ingredients available to you. Pesto, grated cheese, olives, fresh herbs, sun-dried tomatoes, caramel, apples, banana, jam. The options are endless.
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
📝 Preparation Steps
1
Place half of the flour in a large mixing bowl with sugar, yeast and salt.
2
Add the warm milk and mix until well combined.
3
Add the remaining flour, eggs and softened butter. Mix until a dough comes together.
(⅓ c) sugar80 ml(1 Tbsp) dry active yeast15 ml(1 tsp) salt5 ml(¾ c) warm milk180 mllarge eggs (beaten)2(2 Tbsp) Za’atar spice30 ml(¾ c) heated Nutella (so it is easier to spread), cooled slightly180 mlbutter (cut into blocks and softened to room temperature)60 g
4
Dough should be a bit sticky and soft. Knead on a lightly floured surface until smooth (about ⏱️ 5 minutes).
5
Place back into the bowl and cover. Allow to proof in a warm area for 1 – ⏱️ 2 hours or until doubled in size.
6
Knock the dough down and divide into two portions.
7
For the feta and za’atar babka: Roll 1 portion of dough out as thin as possible on a floured surface. Brush with olive oil, sprinkle evenly with feta and za’atar. Season a little salt. Roll up tightly like a swiss roll.
8
Cut the roll in half down the length and braid (twist) the two dough strands together (exposing the cut sides). Tuck into a baking paper lined loaf tin. Brush with extra olive oil.
9
Bake at 180 °C for +- ⏱️ 30 minutes or until golden and sounds hollow when tapped.
10
Use the same method for the remaining portion of dough and Nutella filling. Brush with egg wash before baking.
11
Happy baking!
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