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Savoury Babka with Sun-dried Tomato, Feta, and Coriander Chutney

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A savory twist to the sweet babka, this Savoury babka is bursting with flavors from spicy Coriander Chutney, tangy and salty Feta, and sweet-tart flavor from Sun-dried Tomatoes.

Close up look of Savoury babka slices with half cut babka loaf in background

What is Babka

Babka is a sweet braided bread or cake which originated in the Jewish Communities. It is prepared with a yeast-leavened dough that is rolled out and filled with cinnamon or fruit jam. The dough is then rolled out along with the filling, braided, and then baked. 

Babka also drastically differs from country to country. I am not detailing that here and there are many articles on the net for you to read.

Fillings used in Babka

Chocolate started to make its appearance in the filling in the mid-20th century. It is believed to be an American development. (Source Wiki). In addition to chocolate fillings, poppy seeds, cheese, and almond paste fillings babka were made with Streusel toppings. 

As with everything, fusion and recipe changes are bound to happen with time. Nutella, apple, cheesecake, and savory fillings with cheese, herbs, and spices were introduced in babka.  

Top View of Half cut Babka Loaf

Dough for babka

Babka was originally made with leftover challah dough. The leftover dough was sprinkled with cinnamon and sugar, rolled, braided, and baked. I have used my Eggless Challah Dough for the recipe. The recipe is Vegan though challah dough is enriched with eggs, I do make a vegan version of challah. 

Sweet fillings for Babka

I would never mind a chocolate bread. However, too much sweet at times does not work. I was in no mood to eat another sweet bread or chocolate-laden bread. Yes, I need to watch my calories too. Though, I am very much inclined to make a chocolate babka soon. 

If you want to make a sweet or chocolate babka, you can add melted chocolate, Nutella, Peanut butter, fruits, sweet dried fruits, etc. The possibilities are endless, just use your imagination and go for it. 

Savoury Babka

Think savory fillings and you have an array of ideas. Any type of chutney, pesto, veggies, or cheese can be added to a savory babka. At one point I was thinking of simple coriander chutney and paneer (Indian Cheese) filling. But paneer on its own does not have a taste and hence I decided to replace it with Feta cheese. I wanted to add a little balance to the spicy coriander chutney and hence I added some sun-dried tomatoes. Sun-dried tomatoes add a slightly sweetish taste to the filling. 

Top View of Half cut Babka Loaf

Ingredients used for dough in savoury babka

Flour

I have used all-purpose flour or plain flour or maida for this. One can replace it with whole wheat flour. The texture of whole wheat flour will differ.

Sugar, yeast, water

To activate the yeast.

Water

Lukewarm water is being used for the dough

Olive oil

Olive oil is being as the fat. One can replace it with any flavorless oil or one can even replace it with butter.

Milk

Milk is used for brushing the top of the bread. This gives it a nice golden color.

Butter

Butter is used for brushing the top of the bread once it is baked. This helps the bread to be moist. One can brush it with oil or just leave it as is.  

Ingredients for Dough

Fillings used in Savoury Babka

Coriander Chutney

This gives a nice base to the bread as well as adds a spicy contrast to the slightly sweet bread. This can be replaced with any pesto or even be skipped.

Feta Cheese

Gives a nice salty and a tangy taste to the bread. One can replace this with Paneer, Mozzarella cheese, or Cheddar Cheese. 

Sun-Dried tomatoes

Balances the spicy chutney as well as gives a crunch in addition to the sweet and tart taste of tomatoes.

Black and White Sesame seeds

It is completely optional. I added it as it gives a nice appearance to the bread. It is just used as a topping.

Fillings for Savory babka

Serving suggestions

This bread is good as is. It does not need any spreads or anything at all. Best enjoyed when slightly warm with a cuppa.

Shelf life of Savoury Babka

This savory babka stays good at room temperature for 3-4 days. If you are living in a hot and humid climate, it is best to keep it refrigerated.

Top View of baked babka loaf

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Close up look of Savoury babka slices with half cut babka loaf in background

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Close up look of Savoury babka slices with half cut babka loaf in background

Savoury Babka with Sun-dried Tomato, Feta, and Coriander Chutney

This Savory babka is delicious and bursting with flavors from spicy Coriander Chutney, tangy and salty Feta, and sweet-tart flavor from Sun-dried Tomato.
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Course: Breakfast, Main Course
Cuisine: European
Keyword: Bread, Eggless Bakes
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 3 hours
Servings: 2 Loaf
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 3.5 cup 450 grams All-purpose Flour / Maida / Plain Flour
  • 1/4 cup 125 grams plus 1/4 tsp Sugar
  • 1/4 cup 50 ml Oil (Vegetable or Canola)
  • 1 cup 236 ml lukewarm water
  • 1/2 tsp Salt
  • Extra flour for dusting

To activate yeast

  • 2 1/4 tsp 1 packet Active Dry yeast or Instant Yeast
  • ¼ tsp Sugar
  • ¼ Cup 60 ml of lukewarm water
  • Milk (Optional) Maple Syrup for an egg-free shine (I used Milk – Vegans can use any vegan milk)

Fillling

  • 1 cup 200 grams Crumbled Feta Cheese
  • 4-5 Slices of Sun-Dried Tomatoes cut into small pieces
  • 5-6 tablespoons Coriander Chutney
  • 1 tablespoon mixed Black and White Sesame seeds Optional

Instructions

Activating the yeast

  • In a bowl add the yeast, sugar, and lukewarm water.
    2 1/4 tsp 1 packet, ¼ tsp Sugar, ¼ Cup 60 ml of lukewarm water
  • Mix it thoroughly.
  • Cover and let it rest for 10 minutes.
  • This will activate the yeast.

Making the dough

  • Once the yeast mixture is activated. In a wide bowl or the bowl of your electric stand mixer add the flour.
    3.5 cup 450 grams All-purpose Flour / Maida / Plain Flour
    Proofed Yeast
  • Add salt, and sugar and mix thoroughly.
    1/2 tsp Salt, 1/4 cup 125 grams plus 1/4 tsp Sugar
  • Now add the yeast mixture, water, oil and salt.
    1/4 cup 50 ml Oil (Vegetable or Canola), 1/2 tsp Salt
    Mixed Dough
  • Mix and start kneading it on slow.
  • If doing by hands, start mixing and kneading the dough and form a ball shape
  • Once the dough is mixed start increasing the speed and kneading the dough.
  • Continue kneading on the dough by hand or by keeping on increasing the speed for 5-7 minutes.
  • The dough is done when it comes all together and has an elastic texture.
  • Shape it into a ball form and oil the dough lightly.
  • Grease a wide bowl and let the dough rest for 1 to 1.5 hours until double in size.
    Dough ready to be proofed

Shaping and filling the Babka

  • Once the dough is double in size, knead the dough again with your hand to release all the air.
    Proofed Dough
  • Divide the dough into 2 equal parts.
  • Dust your working surface with some flour.
  • Roll one dough thinly around ½ a cm in width.
    Rolled dough
  • Roll it into a rough rectangle shape.
  • Spread the coriander chutney on the rolled dough, leaving 1-2 cms along all the edges.
    5-6 tablespoons Coriander Chutney
  • Spread the crumbled feta cheese and chopped sun-dried tomatoes all over the dough spreading it evenly.
    1 cup 200 grams Crumbled Feta Cheese, 4-5 Slices of Sun-Dried Tomatoes
    Filling spread on a rolled dough
  • Start rolling the dough into a log and keep sealing it from the ends.
    Rolling dough into the shape of log
  • Rolling dough into the shape of log
  • Once the dough is rolled completely, seal the dough from another end.
    Dough shaped into log form
  • Keep the dough refrigerated for 15-30 minutes. One can even keep the dough in the freezer for 15 minutes. This will help to cut the roll evenly and clean it.
  • After 15 minutes, cut the dough lengthwise in middle.
    Log cut into 2
  • We need many layers while shaping the babka.
  • Grab the edges of the rolled log and seal it in one end.
    Log cut into 2 and showing the inside filling
  • Twist the haves around each other creating a spiral.
    Shaped babka
  • Press the other ends against each other and seal the edges.
  • Carefully place the shaped loaf into a greased loaf tin.
    Loaf ready to be proofed
  • Sprinkle the sesame seeds on top if using.
    1 tablespoon mixed Black and White Sesame seeds
  • Let the loaf rise in the loaf tin for 1-1.5 hours until double in size.
    Proofed Savory Babka loaf

Preheating the oven and greasing the loaf tin

  • Preheat the oven to 180 Deg C.
  • Grease the loaf tin with oil or line it with parchment paper.

Baking the Babka

  • Once the dough is doubled in size, bake it in a preheated oven for 45 minutes until done.
    Just Baked Savoury Babka loaf
  • After 10 minutes, remove the babka from the loaf tin.
  • Let the babka cool down completely on a wire rack.
  • Once it is cool down completely, slice and serve.

Notes

  • Standard US Size Cups and spoons used
  • 1 Cup – 180 grams All-purpose Flour / Maida / Plain Flour. Flour measurements can differ depending on the flour texture
  • I have generously added the filling, one can reduce as per liking.
 
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Sharing this with

I am sharing this bread with our Bread Bakers group where Kelly Lawson from Passion Kneaded asked us to bake Babka. I am so very happy about this challenge, that I finally baked a babka. Thank you, Kelly. 

Do check the different delicious Babka’s from my dear blogger friends 

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

BreadBakers

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Recipe Rating




Radha

Friday 1st of July 2022

This is a beautiful babka! The flavor profile is amazing. I love the combination of feta, chutney, and sundried tomatoes.

Radha

Thursday 23rd of June 2022

This is a delicious babka with lovely flavors! The flavors are spot for me.

Stacy

Tuesday 14th of June 2022

Such a wonderful flavor combination and such beautiful colors! Your babka is a feast for eyes and mouth!

Renu Agrawal Dongre

Wednesday 15th of June 2022

Thank You Stacy

Kelster

Tuesday 14th of June 2022

I love that you went savoury here. Great combination. Beautiful loaf.

Karen @karenskitchenstories

Tuesday 14th of June 2022

I love your savory take on babka! So many possibilities.