FOOD & HOME
Truffle and Mushroom Babka
Thick ropes of brioche braided with nutty truffles, wild mushrooms, and shallots.
Babka is typically rolled with sweet fillings and enjoyed with coffee, but this variation gives you the option to enjoy it as a savoury appetizer.
Ingredients
· 300g strong white bread flour
· Extra flour for dusting, if needed
· 7g sachet fast action yeast
· 1 tsp sugar
· ½ tsp fine sea salt
· 150ml warm milk
· 50g butter, melted
· 2 medium eggs, beaten
· flavourless oil, for the bowl and tins
· 2 tbsp truffle oil
For the filling
· 50g dried wild mushrooms
· 25g butter
· 1 shallot, finely chopped
· 400g chestnut mushrooms, finely chopped
· 1 garlic clove, crushed
· 1 tbsp thyme leaves, chopped
· ½-1 tbsp mushroom & truffle paste
· 25g real or veggie parmesan, finely grated
Recipe steps
Add flour to mixer bowl, add yeast and sugar to one side and sea salt to the other. Whisk milk, butter and 1 egg in jug, pour into well in centre of flour. Mix with dough hook 5-8 mins until smooth or knead on floured surface 8-10 mins. Place dough in oiled bowl and cover with tea towel. Let rise 1 hr until doubled or refrigerate up to 24 hrs.
Soak, drain and chop dried mushrooms. Heat butter in pan, cook shallots 4-5 mins until tender, add chestnut mushrooms, turn up heat and fry 8-10 mins until water is gone. Add chopped dried mushrooms, garlic, thyme, salt and pepper. Fry 1 min, remove from heat, add truffle paste and parmesan. Season with salt and pepper. Let cool.
Roll the dough out to a 40cm square on a floured surface. Spread the filling on the dough and smooth over evenly with a spatula, leaving a 2cm border around the edges.
Tightly roll dough into a log. Cut in half, then lengthwise through the middle while keeping ends attached, like 2 pairs of trousers. Keeping the mushroom filling side up, spiral the two strands of dough from top to bottom. Pinch ends together. Repeat with the other half of dough.
Oil and line 2 x 900g loaf tins with baking parchment. Place each dough into tin, tuck ends and cover with tea towel. Prove in warm place 1 hr or until doubled. Glaze with 1 beaten egg. Fill oven water reservoir to max. Heat oven to 180°C on Steam Convection function, medium steam. Bake 45-60 mins until golden and risen.
Drizzle over the truffle oil and leave to cool in the tin for 15 mins. Remove from the tin and leave to cool for another 15 mins if serving warm, or allow to cool completely.
With a bread knife, cut into slices immediately prior to serving. Babkas can be enjoyed plain or lightly toasted with salted butter. Best eaten or frozen the day it’s made.
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibres |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
207 |
9g |
5g |
23g |
1g |
1g |
7g |
0.42g |
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