Kirsten Tibballs says babka is one of her favourite recipes and it's easy to see why. This sweet plaited loaf can be impressively fancy, or a simple plait. It looks lovely, tastes good and fills the kitchen with wonderful smells, from both the sweet dough and various fillings that give it such a great look when sliced.
"Babka is an absolute delight and worth the effort. It not only looks sensational but tastes divine," says Tibballs, when we chat to her about all things babka.
Chocolate berry babka. Credit: The Chocolate Queen
"My mum was brilliant at making anything with yeast, and sweet treats in general. I love mixing up the flavours from her traditional style of making the babka."
Two of her babka recipes have featured in her television series, The Chocolate Queen, including the peanut butter-chocolate that also graces the cover of her new book, Chocolate All Day, and her fruity.
Kirsten Tibballs on the set of 'The Chocolate Queen' - you can spot her babka knot among all the glorious baked goods. Credit: The Chocolate Queen
The cooked babka knot is brushed with sugar syrup while still warm. Credit: Murdoch Books
The berry babka uses a simpler version of the same technique, made by rolling one log, cutting it in half then twisting the two halves to create a braid that's then baked in a loaf tin.
You can even bring two classics together in her babkallah! A cross between a babka and a challah, the delicious loaf consists of buttery challah-style dough with an orange, cardamom and chocolate filling, and when we spotted a of her making it, Kirsten generously offered to share with us.
Babkallah. Credit: Savour School
To help you with your babka braiding and baking, we asked Tibballs for some tips:
Can the dough and technique from your chocolate-peanut knot be used with other fillings?
Absolutely! The great thing about babka is once you’ve mastered the dough, the filling flavour combinations are endless.
And in that recipe, you suggest replacing the peanut butter with a mild oil to make the recipe nut-free. Have you tried it with a seed butter, e.g. sunflower seed butter?
Yes, it works brilliantly!
Do you have any tips for folks trying this kind of dough plait (the babka knot) for the first time?
Spread the filling evenly, and roll the dough as tightly as possible. If the dough is too soft to plait, cool it down. Place the dough on a tray then take it in and out of the fridge or freezer as needed. If the dough gets too soft, it becomes difficult to handle. You can also cool the bench down with ice packs. Be gentle when making the plait, as the dough can be easy to stretch. And tuck the ends securely underneath at the end, so as it proofs and bakes, they don't unravel.
Plaiting dough to make chocolate babka knot with peanut swirl. (Image from All Day Baking by Kirsten Tibballs.) Credit: Murdoch Books
Any tips for those who can’t quite fit the schedule in the recipe into their day?
You can always slow down the process by freezing or chilling it at any stage. If freezing the babka once plaited, simply allow it to slowly prove in the fridge overnight, then cook it in the morning to be served that day.
Asking on behalf of white chocolate lovers everywhere: have you ever made a white chocolate babka?
You can. You just have to be careful as the milk protein browns quite quickly. If making a white chocolate babka, keep the chips bigger. If putting any on top, press them into the dough so they are a bit more protected.
What's the best way to package a babka knot or loaf if giving it as a gift or taking it to a gathering? They can be a little (deliciously) sticky.
Wrap it in brown paper, with a beautiful ribbon to finish.
Chocolate All Day by Kirsten Tibballs (Murdoch Books, HB $49.99) is on sale now.
If you're short on time, embrace the chocolate swirl of Kirsten Tibball's marble cake:
MORE TO MAKE
Marble loaf cake
AND MORE BABKA TO BAKE
Cherry and chocolate babka
