Looking for a delicious dessert? Eran Tibi, owner and chef at Tel-Aviv inspired restaurant Bala Baya, has created this beautiful Babka recipe – and now you can try it too. Dessert = sorted.
Whipping or Double Cream
Soft Brown Sugar
Assorted nuts (for decoration)
For The Dough:
- Mix 40g of fresh yeast with 150ml of milk and set aside.
- Dissolve 150ml milk with a pinch of salt, 50g of sugar then add 420g of bread flour and 400g of plain flour. Keep kneading in mixer by hand then add 3 eggs. Once mixed, add 75g of melted room temperature butter. Keep kneading with hook attachment or with hand for 5 mins until dough is soft.
- Cover with damp cloth and rest for an hour.
For The Filling:
- Whisk 150g raw tahini with 100g of whipping or double cream and 100g of soft brown sugar.
- Toast 100g of pistachio in 160 degree oven for 10 mins and crush.
- 160g sugar in a saucepan, 100ml of water, 1 orange rind and a dash of vanilla essence. Bring to a boil and remove immediately.
- Cut dough into 2 bowls (do the same for both), roll it out into a rectangle, roughly 30x40cm and half a cm thick. Spread half of the filling along the rectangle and sprinkle with half the crushed pistachios. Roll into a roulade, making sure you stretch the dough as you roll so its tight and holds its shape. Cut the roulade length ways into half, then plait and make sure filling is showing upwards. Brush it with egg and proof for 20 mins.
- Pre heat oven to 180 degrees, put babka in, bake for 20 mins and reduce heat to 160 for another 20 mins. Just before the time is up, re-boil the syrup and as the babka comes out of the oven brush the syrup over the babka evenly until all syrup is used.
- Serve with favourite summer fruits, braised or poached and a dollop of yoghurt. If you’re doing a bbq, throw it on there for 10 seconds and you’ll have the closest experience to the Bala Baya babka.