| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 1 hr |
| Yield: | Two 9-by-5-inch babkas |
Ingredients
- One 1 1/4-ounce packet active dry yeast
- 1/2 cup whole milk, at room temperature
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1/3 cup sugar
- 1 1/2 teaspoons kosher salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground nutmeg
- 10 tablespoons unsalted butter, cut into tablespoons, at room temperature
- Extra-virgin olive oil, for greasing
- 10 artichoke hearts in water, drained
- 1 cup chopped frozen spinach, thawed and drained
- 1 cup cream cheese, at room temperature
- 1/2 cup shredded low-moisture mozzarella
- 1/2 cup finely grated Parmesan
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter, cubed, at room temperature
- 1/3 cup finely grated Parmesan
- 2 tablespoons dried parsley
- All-purpose flour, for dusting
- 1/2 cup finely grated Parmesan
- 1/2 cup shredded low-moisture mozzarella
- Extra-virgin olive oil, for drizzling
- Nonstick cooking spray
- 2 tablespoons unsalted butter, melted
Instructions
- For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
- For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
- For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
- For the assembly: Cut the dough in half with a bench scraper or chef’s knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
- Unwrap the logs and cut each in half lengthwise with a bench scraper or chef’s knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
- Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.
Reviews
OMG the best bread ever, next time I would split the dough into 1/2 dinner rolls and 1 loaf it was so good. 🙂 Thank You Duff, 5 Stars
Excellent! Came out great.
Wow! Great take on traditional Babka. Will make again and again.