Preparing the pastry
- 2 level tsp salt
- 1 tsp sugar
- 80 g salted butter
- 450 g 00 grade (or T45) flour
- 12 g fresh baker’s yeast
- 190 ml warm milk
- 2 small eggs and a yolk for the egg wash
Preparing the garnish
- 1 half lemon
- 2 A handful of almonds
- 2 cloves of garlic
- 20 g chives
- 2 tbsp olive oil
- 200 g fresh goat’s cheese
- 1 large red onion
- 1 large Pink Lady® apple
PreparationPreparing the pastryPreparing the garnishAssemblyCooking process
- Start by activating the yeast in the milk with the sugar. Cover and leave for 10 minutes, until the mixture becomes foamy.
- Cut the butter into small cubes.
- Mix the flour and salt in the bowl of a food processor.
- Knead with the milk-activated yeast and the whole egg for 10 minutes.
- Add the diced butter in 3 stages. Knead until the dough is completely homogeneous and comes away from the bowl sides.
- Place the dough in the bowl of the food processor, moisten slightly and cover with a cloth.
- Place in a warm place until the dough doubles in volume (1 to 2 hours, depending on room temperature).
- Knock back the dough and knead it for a few seconds until it regains its initial volume.
- Knead again, wet the top and cover before setting aside in the fridge overnight (or for at least 3 hours at room temperature).
- To make the filling, chop the onion and brown it in a little oil.
- Meanwhile, coarsely chop the almonds. Wash and grate the apple with a coarse grater. Add the almonds and grated apple to the onion. Cook for another minute and leave to cool.
- Mix the fresh goat’s cheese, crushed garlic cloves, oil, chopped chives, the juice of half a lemon and black pepper. Mix with the previously cooked mixture.
- When the dough is ready, roll it out on lightly floured baking paper into a large rectangle about 7 mm thick using a rolling pin.
- Spread the filling over the entire surface. Roll up the dough lengthwise and chill for 20 minutes.
- Cut the resulting roll lengthwise, then intertwine the 2 strands, making sure that the filling is clearly visible on the top.
- Line a mould with baking paper and place the babka loaf in it.
- Cover with a clean cloth and leave to rise for 45 minutes in a draught-free place.
- Preheat the oven to 200°C.
- Dissolve the egg yolk in 1 tablespoon of water and coat the entire surface of the babka loaf.
- Lower the oven to 180°C and bake for 40 to 50 minutes, making sure that the top does not brown too quickly.
- Leave to cool, and enjoy!