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 Scorching Honey Syrup and is sprinkled with crushed crimson pepper, and the within is flecked with contemporary 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) immediate 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
  • Scorching Honey Syrup (recipe follows) Garnish: chopped contemporary 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 velocity till mixed. Add 1 egg (50 grams) and beat till mixed. With mixer on low velocity, progressively 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 velocity till a smooth, considerably sticky dough types, 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 just too sticky. Prove dough onto a really calmly floured floor, and form right into a clean spherical.
  4. Evenly 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. Prove dough onto a really calmly floured floor, and gently press into an 8×6-inch rectangle. Loosely wrap in plastic wrap. Refrigerate for no 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 prolong over sides of pan.
  7. On a calmly 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 facet. Sprinkle goat cheese evenly over filling, be certain that there aren’t any massive clumps of cheese. Beginning with lengthy facet reverse border, roll up dough, jelly roll fashion, and pinch seam to seal. Gently carry log at every finish and stretch to 14 inches lengthy. Place seam facet down, ensuring seam is off to at least one facet as a substitute of in middle. Utilizing a pointy serrated knife, lower in half lengthwise. Flip halves lower facet 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 fingers, 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 move the finger dent take a look at.)
  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 middle registers 190°F (88°C), 50 to 55 minutes, overlaying with foil after 20 minutes of baking to stop extra browning. Brush with Scorching 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 Red Star®.

Observe: Last rise time will rely upon how lengthy dough is chilled. The longer the dough is chilled, the longer it is going to take to rise. When you assume your dough has proofed, conduct the finger dent take a look at. Gently press your finger about ½ inch into the floor. It’s best to have the ability 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 contemporary parsley
  • ½ teaspoon contemporary 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 made from sundried chilis spices, and herbs. We use Zwita Spicy Harissa, obtainable on amazon.com in specialty meals shops.


Scorching Honey Syrup

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





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