Babka cake with olive tapenade
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Guests 8 people
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Preparation 180 minutes
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Cooking 30 minutes
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Difficulty Medium
To make this recipe
Ingredients
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60g bleu-blanc-cœur unsalted hand-churned butter
500g T45 flour
220ml water
100g black olive tapenade
20g sugar
2 teaspoons salt
1 packet of baker’s yeast
1 egg + 1 egg white
2 tablespoons milk
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Preparation
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To the bowl of a stand mixer add the flour, sugar and salt.
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Add in the baker’s yeast and begin mixing on a low speed.
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Then add in the melted butter and the beaten egg.
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Finish by gradually adding in the water.
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Knead the dough for 8 minutes until it is smooth and springy, but not sticky.
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Shape into a ball and cover the bowl with a damp cloth.
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Leave the dough to proof for at least 2 hours in a warm place.
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Remove the dough from the bowl and roll is out over a floured work surface into a large rectangular shape.
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Spread the tapenade over the dough, then roll it up lengthwise.
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Divide into 3 long strips and braid them together.
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Place the braided loaf into a buttered and floured loaf tin.
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Leave to proof for a further 45 minutes.
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Brush the surface of the dough with a mixture of egg yolk and milk.
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Bake in a hot oven (200°C) for 30 minutes.
And don't forget to grade the recipe:
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