• 4h
  • 40min
  • Easy
  • 6 à 8 Servings
1 vote



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
  • pepper
  • 20 g chives
  • 2 tbsp olive oil
  • 200 g fresh goat’s cheese
  • 1 large red onion
  • 1 large Pink Lady® apple


  1. Start by activating the yeast in the milk with the sugar. Cover and leave for 10 minutes, until the mixture becomes foamy.
Preparing the pastry
  1. Cut the butter into small cubes.
  2. Mix the flour and salt in the bowl of a food processor.
  3. Knead with the milk-activated yeast and the whole egg for 10 minutes.
  4. Add the diced butter in 3 stages. Knead until the dough is completely homogeneous and comes away from the bowl sides.
  5. Place the dough in the bowl of the food processor, moisten slightly and cover with a cloth.
  6. Place in a warm place until the dough doubles in volume (1 to 2 hours, depending on room temperature).
  7. Knock back the dough and knead it for a few seconds until it regains its initial volume.
  8. Knead again, wet the top and cover before setting aside in the fridge overnight (or for at least 3 hours at room temperature).
Preparing the garnish
  1. To make the filling, chop the onion and brown it in a little oil.
  2. 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.
  3. 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.
  1. 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.
  2. Spread the filling over the entire surface. Roll up the dough lengthwise and chill for 20 minutes.
  3. Cut the resulting roll lengthwise, then intertwine the 2 strands, making sure that the filling is clearly visible on the top.
Cooking process
  1. Line a mould with baking paper and place the babka loaf in it.
  2. Cover with a clean cloth and leave to rise for 45 minutes in a draught-free place.
  3. Preheat the oven to 200°C.
  4. Dissolve the egg yolk in 1 tablespoon of water and coat the entire surface of the babka loaf.
  5. Lower the oven to 180°C and bake for 40 to 50 minutes, making sure that the top does not brown too quickly.
  6. Leave to cool, and enjoy!

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