Black Sesame Babka

I usually post a dessert recipe around this time of the week, but I really wanted to try something different this time around. My parents are also crazy tired of eating desserts all the time lol. So this week I decided to make some bread. The bread I chose to make is a babka. I want to preface this by saying I have never made a babka before, and this is not the perfect babka. But it tastes absolutely amazing. The thing I love most about this black sesame babka is the filling. I filled it with my black sesame paste which is made with a mixture of honey and ground up black sesame seeds.

What is a babka?

A babka is a braided bread originating from the Jewish communities in Poland and Ukraine. It is made with a yeasted dough that is filled with some type of filling like chocolate, jam, or cheese and then braided to produce the swirls you see when you cut into it. Babkas became popular in the US starting in the 2010s when Jewish bakeries, especially those in New York, started making and selling them. Eventually, people in the US started putting their own spin on this bread by using more non-traditional fillings like buffalo chicken (weird) and cookie butter. One of the most popular kinds of babka is the chocolate babka. Chocolate is actually a non-traditional filling for this bread.

Ingredients, Substitutions & Adjustments

Dough

• Whole milk – Adds moisture to this babka. I used full fat whole milk for this recipe, but 2% works as well.
• Active dry yeast – This helps the dough rise and gives it its fluffy texture. Make sure to dissolve it in warm water (about 110 degrees F) before using.
• Granulated sugar – Adds sweetness and moisture to the dough.
• Unsalted butter – Make sure to use unsalted butter, so you can control the salt in your dough.
• Egg – Provides richness to the dough.
• Salt – Brings out the flavor of the other ingredients.
• All purpose flour – This is the main dry ingredient in this dough.

Black sesame paste filling

The filling is a mixture of powdered black sesame seeds and honey. I used equal amounts of both to create the filling. You can substitute black sesame seeds with black sesame powder. For more details on black sesame paste, go to my recipe here.

Making my black sesame babka

Making the dough

First warm up the milk on the stove or in the microwave. Aim for 100 – 110 degrees F. Combine milk with active dry yeast and sugar. I like to do this in a liquid measuring cup because it’s easier to handle. Let it sit for 5-10 minutes until it foams. Pour ingredients into a large mixing bowl or the bowl of a stand mixer. Add the butter. Whisk with a stand mixer or hand mixer until the butter breaks down into small pieces. If using a stand mixer, make sure to use the dough attachment. Add the egg and salt. Whisk until incorporated. Don’t worry if the mixture has small lumps of butter still. Add the flour a little bit at a time and whisk until a soft dough forms. Knead for 6 minutes. If using a hand mixer, knead with your hands. Cover with aluminum foil or a kitchen towel and let dough rise in an oiled bowl for 1 hour until it doubles in size.

While your dough is rising, make your filling and prep your loaf pans. Grease 2 loaf pans with butter or neutral oil. Set aside. Next, pulse your black sesame seeds in a spice grinder or food processor. I would highly recommend a spice grinder. Mix powdered black sesame seeds with honey and set aside.

Forming and baking the black sesame babka

Once your dough is done rising, punch out the air and cut it in half. Working with only half the dough, roll it out into a 9×13 rectangle. Spread the black sesame paste on top, leaving 1/2 inch of space between the edge of the paste and the edge of the dough. Tightly roll the dough into a 13 inch log. Use a sharp serrated knife to cut the log in half length wise. Cross one half over the other, cut side down. Tightly twist the two pieces together. Place the finished babka into a prepared loaf pan. Repeat this process for the other half of the dough. Cover the loaf pans and let the babkas rise for 20 minutes. Preheat the oven to 350 degrees F (177 degrees C). Uncover the babkas and bake for 45-50 minutes. When the loaves come out, they should sound hollow when you tap on them. Cool for 10 minutes before slicing.

Tips on how to make the perfect black sesame babka

1. Make sure all your ingredients are room temperature – When you mix things with butter, it’s difficult to get them to mix together really well or emulsify. The best way to ensure proper emulsification is to make sure all the ingredients are the same temperature (normally room temperature). What I usually do is take my ingredients out the night before, so they are ready to use the next day.
2. What to do if you don’t have a warm place for the dough to rise – If you don’t have a warm place to let the dough rise, preheat the oven to 200 degrees F, turn it off, and allow the dough to rise in the oven with the oven door slightly open.
3. Roll and braid the dough as tightly as possible – This was something I don’t think I did perfectly here. Rolling the dough into the tightest log as possible and braiding it tightly (without stretching it too much) are the keys to getting that perfect swirly interior. This definitely takes some practice though, so don’t be discouraged if you don’t get it right the first time!
4. Some tips on rolling and braiding the dough – Let the dough chill in the fridge for 10 minutes after you roll it. This makes it easier to cut. After you cut it, start braiding from the middle instead of the end of the dough.
5. Customize your filling – Have fun with this babka recipe by using whatever filling you want. Some fillings I would recommend include jams, nutella, or nut butters.

Did you make this dish?

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