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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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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.