Savory babka with goat cheese and leek

Savory babka with goat cheese and leek

Based on 35 ratings
Lisa

Lisa

Contributor

Difficulty

Medium 👍

Preparation

30 min

Baking

35 min

Resting

90 min

Ingredients

2Servings
75 g
goat cheese
¼
leek
g
dry yeast
¼ tsp
salt
½ tbsp
sugar (divided)
45 ml
water (warm)
½
eggs
10 ml
olive oil
100 g
flour
flour for dusting
olive oil for brushing
butter for serving
MetricImperial

Utensils

oven, stand mixer or hand mixer with dough hook attachment, large mixing bowl, cutting board, knife, rolling pin, loaf pan (30-cm/12-in), cooling rack

How-To Videos

basic-yeast-dough

Basic yeast dough

why-kneading-is-so-important

How to knead dough

Nutrition per serving

Cal261
Fat12 g
Protein11 g
Carb27 g
  • Step 1/6

    Preheat the oven to 200°C/ 400°F. Add flour, dry yeast, sugar and salt to large mixing bowl and stir. Whisk eggs into oil and add to bowl. Add water and mix until the dough Comes together. Cover bowl with a damp towel and let rise in a warm place for approx. 90 min. It should double in size.
    • 100 g plain flour
    • g dry yeast
    • ½ tbsp sugar (divided)
    • ¼ tsp salt
    • 10 ml olive oil
    • ½ eggs
    • 45 ml water (warm)
    • oven
    • stand mixer or hand mixer with dough hook attachment
    • large mixing bowl

    Preheat the oven to 200°C/ 400°F. Add flour, dry yeast, sugar and salt to large mixing bowl and stir. Whisk eggs into oil and add to bowl. Add water and mix until the dough Comes together. Cover bowl with a damp towel and let rise in a warm place for approx. 90 min. It should double in size.

  • Step 2/6

    Meanwhile, clean and slice the leek into fine rings add it to a bowl and mix in goat cheese. Season with salt and pepper.
    • ¼ leek
    • 75 g goat cheese
    • salt
    • pepper
    • cutting board
    • knife
    • large mixing bowl

    Meanwhile, clean and slice the leek into fine rings add it to a bowl and mix in goat cheese. Season with salt and pepper.

  • Step 3/6

    Briefly knead risen dough again before transfering to a floured surface and rolling out until approx. 1 cm/0.5 in. thick. Spread leek filling evenly over it.
    • flour for dusting
    • rolling pin

    Briefly knead risen dough again before transfering to a floured surface and rolling out until approx. 1 cm/0.5 in. thick. Spread leek filling evenly over it.

  • Step 4/6

    Roll the dough on the long side into a a tight log, like you would a carpet.

    Roll the dough on the long side into a a tight log, like you would a carpet.

  • Step 5/6

    Cut half of the log in half lengthwise, and weave into a braid. Repeat with the other half of the log. Transfer dough to the loaf pan cut side-up and brush with olive oil.
    • olive oil for brushing
    • loaf pan (30-cm/12-in)

    Cut half of the log in half lengthwise, and weave into a braid. Repeat with the other half of the log. Transfer dough to the loaf pan cut side-up and brush with olive oil.

  • Step 6/6

    Transfer babka to the oven and bake for approx. 35 min. at 200°C/400°F. Let babka cool, then slice and serve with butter. Enjoy!
    • butter for serving
    • oven
    • cooling rack

    Transfer babka to the oven and bake for approx. 35 min. at 200°C/400°F. Let babka cool, then slice and serve with butter. Enjoy!

  • Enjoy your meal!

    Savory babka with goat cheese and leek

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