Chef Leah Cohen decided to swap out sweet swirls for a bold, hearty blend of top-notch Bowery spinach and rich feta which was a game-changer. Trust us, one bite and you’ll be team #SavoryBabka too!
More about Leah
Ingredients
- 550g all purpose flour
- 2.5 teaspoons instant dry yeast
- 2 large eggs, room temperature
- 160g whole milk, warmed to 80-90 degrees Fahrenheit
- 55g granulated sugar
- 2 teaspoons kosher salt
- 140g unsalted butter, softened + more for greasing pans
- 2 sticks unsalted butter
- 2 heads roasted garlic
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sumac
- 1 teaspoon chili flakes
- 1 lb crumbled feta cheese
- 24 ounces raw Bowery Farming Spinach; blanched, squeeze dry, and chopped (please note the spinach needs to be as dry as possible )
Preparation
- Whisk together the flour and yeast in the bowl of a stand mixer.
- Combine the egg, milk, and salt in a separate bowl.
- Using the dough hook attachment mix the flour and slowly drizzle in the milk mixture. Then add the butter.
- When the dough forms a ball and is smooth it is ready (approximately 6-8 min).
- Cover the dough with a towel and let it proof in the bowl until its double in size (1.5-2hours).
- Turn the dough out on a lightly floured work surface. Divide the dough into 2 equal pieces.
- Roll the first half of the dough into a 12x15 inch rectangle.
- Spread your garlic compound butter all over the dough except for the outer inch perimeter. Add in your spinach and feta then roll it shut.
- Repeat the process with the second dough and place them in the freezer for 15 minutes.
- Slice the dough lengthwise in half. With the cut side facing up, twist the two halves around each other.
- Transfer the babkas into the greased pan. And let it proof one more time until it fills the pan (approx. 1-1.5 hours)
- While you are waiting for this to proof again preheat your oven to 350 degrees
- Bake your babka for approximately 45-50 minutes.
- Allow it to cool completely before slicing.
Bowery Ingredients
