BABKALLAH  RECIPE BY

KIRSTEN TIBBALLS

A fusion between Challah and Babka, Babkallah is a sweet, braided bread with
swirls of chocolate filling throughout. In this class Kirsten creates a Babkallah with
a cardamom, orange and chocolate filling. 
BEGINNER

DOUGH


120 MINS
CARDAMOM, ORANGE & CHOCOLATE
FILLING

CREATED WITH RECTANGLE RING 230 X 100 X 45MM

MAKES 1

DOUGH
METHOD
INGREDIENTS

115g (4.06oz) full cream (whole) milk
8g (0.28oz) instant dry yeast 
5g (0.18oz) caster (superfine) sugar (A)
390g (13.76oz) plain (all-purpose) flour
60g (2.12oz) caster (superfine) sugar (B)
9g (0.32oz) salt
80g (2.82oz) yolks
4g (0.14oz) Heilala Vanilla Bean Paste
115g (4.06oz) unsalted butter, room tempera-
ture
EQUIPMENT
stand mixer
spatula
Heat the milk to 40˚C (104˚F). Add the yeast to the warm milk
followed by sugar (A) and mix to combine. Allow the yeast
mixture to ferment at room temperature for approximately 5
minutes. Place the flour, sugar (B) and salt into the bowl of a
stand mixer fitted with a hook attachment and combine. Add the
vanilla, egg yolks and yeast mixture to the flour and begin to
mix on low speed. Using a spatula, mix the room temperature
butter until it is soft, pliable and comes together. Add the butter
to the dough and mix on a medium speed for up to 15 minutes.
To test if the dough is ready, take a small piece and stretch it
between your fingers. If the dough stretches enough to become
transparent without breaking, it is ready. Gently roll the dough
into a ball and place it into a large bowl then cover with plastic
wrap. Allow to prove at room temperature for 2-3 hours, or until
it has risen by 80% in size. Gently knock back the dough before
dividing it into 3 equal portions. Form the dough into 3 loaves
and lightly cover them with a piece of plastic wrap. Allow the
loaves to rest on the bench at room temperature for approxi-
mately 5 minutes.

 SUBSTITUTE

8g (0.28oz) instant dry yeast {for}

8g (0.28oz) dry yeast {for}
12.8g (0.45oz) fresh yeast

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
CARDAMOM, ORANGE & CHOCOLATE FILLING
METHOD
INGREDIENTS

Place the brown sugar, salt, orange zest and cardamom in a

70g (2.47oz) brown sugar
bowl and mix to combine. In a separate bowl, mix the room
5g (0.18oz) salt
temperature butter until it is soft and pliable. Roll one portion of
2g (0.07oz) orange zest
the dough to a rectangle of approximately 200mm x 300mm.
1.5g (0.05oz) ground cardamom
Leaving a 20mm boarder, spread one third of the butter over
45g (1.59oz) unsalted butter, room temperature
the pastry. Sprinkle a third of the sugar mixture over the butter
150g (5.29oz) Callebaut 811 Dark Coverture
and spread it out evenly using an angled palette knife. Sprinkle
54.5%, chopped
one third of the chocolate evenly over the sugar mixture. Roll
EQUIPMENT the dough lengthways into a log. Pinch each end and along
the seam to seal the dough. Roll the log to 380mm in length
rolling pin tapering the ends slightly as demonstrated in the video. Repeat
small angled palette knife this process with the remaining 2 loaves of dough.

ASSEMBLY

INGREDIENTS METHOD

Line the baking tray with a Silpain baking mat. Lightly spray
vegetable oil spray
the Silpain mat and rectangle ring with vegetable oil. Plait the
water
pieces of dough by joining the three ends and intertwining them
demerara sugar
as demonstrated in the video. Transfer the babkallah onto the
EQUIPMENT prepared tray. Place the rectangle ring over the babkallah, gently
adjusting the dough to fit. Cover the babkallah with a sheet of
aluminium baking tray plastic wrap and set aside to prove at room temperature for
Silpain Baking Mat approximately 2 hours, until it has risen by approximately 30%
rectangle ring 230 x 100 x 45, or loaf tin in size. Heat the oven to 170˚C (338˚F), fan forced. Brush a
pastry brush small amount of water on top of the babkallah and sprinkle with
demerara sugar. Bake in the pre-heated oven for 45 minutes.
Allow to sit at room temperature for 5-10 minutes before remov-
ing it from the ring. Transfer the babkallah to a cooling rack and
allow to cool completely.

 NOTE

Check the babkallah halfway through baking. If the top appears

to be browning too quickly, reduce the oven temperature.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.