Goat Cheese-Harissa Babka – Bake from Scratch

Goat Cheese-Harissa Babka sliced on marble

Earthy goat cheese meets spicy harissa on this delectable Goat Cheese-Harissa Babka recipe. The surface will get its golden glow from a tempting Sizzling Honey Syrup and is sprinkled with crushed pink pepper, and the within is flecked with recent parsley and thyme.

Goat Cheese-Harissa Babka

  • 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
  • 3 tablespoons (36 grams) granulated sugar
  • 1½ teaspoons (4.5 grams) instantaneous yeast* 1¼ teaspoons (3.75 grams) kosher salt
  • ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (60 grams) complete milk
  • 2 massive eggs (100 grams), room temperature and divided
  • Harissa Filling (recipe follows)
  • 4 ounces (113 grams) goat cheese, crumbled
  • Sizzling Honey Syrup (recipe follows) Garnish: chopped recent parsley
  1. Within the bowl of a stand mixer, whisk collectively 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
  2. In a small saucepan, warmth ¼ cup (60 grams) water, butter, and milk over medium-low warmth till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat butter combination to flour combination. Utilizing the paddle attachment beat at medium-low pace till mixed. Add 1 egg (50 grams) and beat till mixed. With mixer on low pace, step by step add 1½ cups (188 grams) flour, beating simply till mixed and stopping to scrape sides of bowl.
  3. Swap to the dough hook attachment. Beat at low pace till a mushy, considerably sticky dough kinds, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add as much as remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky. End up dough onto a really evenly floured floor, and form right into a clean spherical.
  4. Frivolously oil a big bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 30 to 45 minutes.
  5. End up dough onto a really evenly floured floor, and gently press into an 8×6-inch rectangle. Loosely wrap in plastic wrap. Refrigerate for not less than 1 hour or as much as in a single day.
  6. Spray an 8½x4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting extra lengthen over sides of pan.
  7. On a evenly floured floor, roll dough right into a 13×10-inch rectangle (about ¼ inch thick). Utilizing a small offset spatula, unfold Harissa Filling onto dough, leaving a ½-inch border on each quick sides and one lengthy aspect. Sprinkle goat cheese evenly over filling, ensure that there are not any massive clumps of cheese. Beginning with lengthy aspect reverse border, roll up dough, jelly roll model, and pinch seam to seal. Gently raise log at every finish and stretch to 14 inches lengthy. Place seam aspect down, ensuring seam is off to 1 aspect as a substitute of in heart. Utilizing a pointy serrated knife, lower in half lengthwise. Flip halves lower aspect up, and place in an “X.” Twist high half of “X” twice; pinch ends, and tuck below. Repeat with backside half of “X.” Utilizing your arms, place in ready pan, ensuring to maintain lower sides up and ends tucked. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, half-hour to 1 hour. (Dough ought to go the finger dent check.)
  8. Preheat oven to 375°F (190°C).
  9. In a small bowl, whisk collectively remaining 1 egg (50 grams) and remaining tablespoon (15 grams) water. Utilizing a pastry brush, brush egg wash on high of dough.
  10. Bake till golden brown and an instant-read thermometer inserted in heart registers 190°F (88°C), 50 to 55 minutes, masking with foil after 20 minutes of baking to forestall extra browning. Brush with Sizzling Honey Syrup. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan, and let cool fully on a wire rack. Garnish with parsley, if desired.
*We used Platinum® Yeast from Crimson Star®.

Word: Closing rise time will rely upon how lengthy dough is chilled. The longer the dough is chilled, the longer it’s going to take to rise. When you suppose your dough has proofed, conduct the finger dent check. Gently press your finger about ½ inch into the floor. It is best to be capable to watch the dough spring again barely however nonetheless present an indentation. If the dent disappears, the dough is underproofed and desires extra time. If the indentation stays fully, it has overproofed, however don’t panic. Instantly pop it into the oven; the babka will nonetheless be nice!


Harissa Filling

  • 3 tablespoons (42 grams) unsalted butter, softened
  • 1½ teaspoons (9 grams) harissa paste*
  • 2 teaspoons (7grams) honey
  • 2 teaspoons (6 grams) all-purpose flour
  • 2 teaspoon chopped recent parsley
  • ½ teaspoon recent thyme leaves
  • ¼ teaspoon kosher salt
  1. In a small bowl, stir and fold collectively butter, harissa paste, and honey till clean and mixed. Fold in flour, parsley, thyme, and salt. Use instantly.

*Harissa paste is a North African condiment manufactured from sundried chilis spices, and herbs. We use Zwita Spicy Harissa, out there on amazon.com in specialty meals shops.


Sizzling Honey Syrup

  • 2 teaspoons (42 grams) honey
  • 1 teaspoon 95 grams) apple cider vinegar
  • ¼ teaspoon kosher salt
  • ½ teaspoon (1 gram) crushed pink pepper
  1. In a small microwave-safe bowl, stir collectively all elements. Warmth on excessive in 15-second intervals stirring between every, till honey has softened and syrup is fluid.





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