Babka cake with olive tapenade

  • Guests 8 people
  • Preparation 180 minutes
  • Cooking 30 minutes
  • Difficulty Medium

To make this recipe 

Unsalted churned butter Discover the product


  1. 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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  1. To the bowl of a stand mixer add the flour, sugar and salt.
  2. Add in the baker’s yeast and begin mixing on a low speed.
  3. Then add in the melted butter and the beaten egg.
  4. Finish by gradually adding in the water.
  5. Knead the dough for 8 minutes until it is smooth and springy, but not sticky.
  6. Shape into a ball and cover the bowl with a damp cloth.
  7. Leave the dough to proof for at least 2 hours in a warm place.
  8. Remove the dough from the bowl and roll is out over a floured work surface into a large rectangular shape.
  9. Spread the tapenade over the dough, then roll it up lengthwise.
  10. Divide into 3 long strips and braid them together.
  11. Place the braided loaf into a buttered and floured loaf tin.
  12. Leave to proof for a further 45 minutes.
  13. Brush the surface of the dough with a mixture of egg yolk and milk.
  14. Bake in a hot oven (200°C) for 30 minutes.

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