After ‘Seinfeld’ went mainstream in the ‘90s, babka bread, a half-yeasted-bread, half-cake hybrid hailing from Eastern Europe, grew in popularity. It swiftly became one of the most well-known sweetbreads in New York.
Babka is a rich, buttery, light yet dense brioche-like bread that has ribbons of chocolate running through it. And we are excited to announce that the recipe of this week is Black Sesame Filled Matcha Green Tea Babka Bread shared by Alice aka @alicet56.
Alice is Taiwanese and currently lives in the US. Her hobbies are cooking, traveling, eating, playing with cats and hanging out with friends. Alice is a true foodie and an awesome baker, documenting many of her great desserts on social media and sharing her delicious food journey with family and friends. You can visit Alice to see more her food journal right here!
Alice’s recipe of the Matcha Babka is adapted from here.
Instead of strips of chocolate and cinnamon swirled together, Alice’s babka has a matcha and black sesame combination, two popular ingredients from the East.
This legendary pair of ingredients creates an earthiness and sweetness which makes it difficult for anyone to stop at just one slice!
Green Tea Black Sesame Filling Babka Bread
- ½ cup whole milk
- 1 package active dry yeast
- ¼ cup sugar
- 4 1/4 cups AP flour
- 3 tbsp matcha powder
- 1 1/2 tsp kosher salt
- 1 tsp vanilla bean paste
- 4 large eggs
- 8 tbsp unsalted butter, room temperature, plus more for greasing pan
Optional: Simple matcha syrup (4 tbsp sugar + ½ tbsp matcha + 2 tbsp hot water; whisk until sugar is completely dissolved)
Black Sesame Filling
- 1 cup black sesame seeds
- 1/4 cup honey
- 1/2 tsp kosher salt
- 1 tbsp vanilla bean paste
Heat milk until just warmed. Stir in yeast for 15 minutes. Be careful not to overheat the milk as it will degrade the yeast.
- In a mixer with the dough hook, combine sugar, flour, matcha, and kosher salt.
- Add in the yeast mixture, vanilla bean paste and eggs. Continue to mix until the dough comes together.
- Add half a tbsp of butter at a time to dough while still mixing for about 7 mins to knead till the butter completely distributed.
- Transfer dough to a buttered bowl, cover and let rise for about 2h until almost doubled in size.
- Punch down the dough and let rise for another 4h.
- In the meantime, prepare the filling by blending together black sesame seeds, honey, kosher salt and vanilla bean paste in food processor until completely smooth.
- Reserve the filling in the fridge while handling the dough.
- Roll out proofed matcha dough into a 9 x 17” rectangle.
- Evenly spread the prepare sesame filling over entire dough’s surface.
- Roll into a tight long roll and slice down the middle.
- Twist tightly the two rolls together into a braid.
- Optional: brush top of babka with matcha syrup.
- Bake in a buttered 9” loaf pan at 350C for 45 mins.
- Let it cool then slice for serving.
Geshmak (Yiddish), pyszne (Polish), or just delicious! This flavoursome Matcha Green Tea Babka is the perfect snack, and wonderfully complements a cup of tea.
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