Savory Babka With Ricotta and Herbs Recipe (2024)

The final product is DELICIOUS. I measured the flour by weight and it was much closer to 2c for me. The dough took about 8 min to come together w/ stand mixer, but it did eventually come together without water. For the second proof in the fridge, she doesn’t specify how to cover it, so I went with the dish towel again, but it dried out in places, so I’d go w/ something more airtight. Finally, dough needed to rest at room temp for about an hour after fridge so it was pliable enough to roll out.

A couple weeks ago I had yeast sent to me from a Mennonite store in Penn Yan, NY: Oak Hill Bulk Food. It was a 1 pound bag of commercially sold instant yeast, reasonably price, with a 2-year expiration date, sent by US mail. Check our their web site and call to see if they still have it: (315) 536-0836.

While the bread itself is delicious, I found the ricotta filling a bit wet and bland, even with plenty of fresh herbs and chili flakes. Next time I'll use Gruyere, goat cheese, and Parmigiano Reggiano for a more robust flavor.Also, despite the instruction to spread the filling to the ends of the dough, it is advisable to leave a clean half-inch border around the perimeter. That way, when rolling and twisting the dough, the filling is less likely to ooze out.

Mine turned out perfectly but I always use weight for measuring out flour. There can be a nearly 20% difference in the actual amount of flour you put into a recipe depending on if you scoop and level from the flour bag, a canister, sift, or do it by weight. Weight is the most accurate. My dough was glossy and elastic but easily formed into a ball. Now in fridge for second proofing.

Does anyone know why Melissa recommends us to twist the babka without cutting it? In all babkas I’ve seen and eaten, the roll is cut in half before twisting. Would exposing the cheese make it easier to burn? I would love any advice!

The amount of flour needed is much closer to 2 cups if you go by weight (which I had to do after ditching my 1st brittle, crumbly attempt). Make sure to let the dough rest for 30 min or so after taking it out of the fridge, otherwise it will be too cold and stiff to properly roll out. I also found the directions on how to shape the babka somewhat unclear for someone who had never made one before. A video would be helpful!

I agree with you, Joan. I’m an experienced bread baker and found the dough too soft, the filling too heavy and the flavor okay but not stellar. The loaf was beautiful until I cut into it to find large gaps (which became larger as the loaf cooled). I’m, however, intrigued by the idea behind this loaf and might try my own version.

I shaped this babka the traditional way (cutting the log in half lengthwise before twisting), and didn't have any issues with gaps in the final loaf. Given all the reviews about this being bland, I was super liberal with the parmesan and garlic. Working with what I had on hand, I omitted the scallion, subbed 1 tbsp Italian seasoning for the fresh herbs, and sundried tomatoes for the ham/prosciutto/salami/olives. It turned out wonderfully flavourful. I'll def make it again this way next time.

this was so disappointing. i used soft goat cheese with garlic and chives and followed the directions exactly, with no problems. (i'm a retired pastry chef.) when sliced open, there were large gaps between the spirals of dough, which made it impossible to slice, but it didnt matter- even when i ate broken off chunks i didnt find it tasty. not even the warm crust, which lacked good flavor in spite of the overnight chill... i won't be making this again.

Thanks- for the tip about OAK HILL BULK FOOD. I was able to order yeast after waiting for it to come fromAmazon for over a month.

This has to be one of the more difficult bread recipes I've tried in 50 years at breadmaking. I'm used to 2 cups of milk, 3 packs of yeast, 7 cups of flour, so the amounts here seemed tiny. Not even as much yeast as one pack. The dough was crumbly, hard to manage even with water added. That heavy dough feeling you did it wrong. Hardly rose. Skipped the overnight part. Rolled out fine, but hardly rose second time. Was not optimistic. It came out PERFECT! Very dense, heavenly toast.

Is the flour amount of 2 1/2 cups correct? I made it and the dough was crumbly, not at all elastic. I Improvised and put some water in. Hoping for the best, but may have to throw it out tomorrow.

is there anything to add once it is baked to keep it extra moist like you do for chocolate or cinnamon babka with a syrup.. maybe milk ? or is it not needed?

Delicious! I had to use all-purpose flour instead of bread, and a smoked Gouda instead of Parmesan. Still very happy with the end result. I might try 1/2 c less flour next time.

The dough did not come together without extra liquid. Overall, it seemed kind of dry when fully baked to temperature. The rest of the recipe is fine. I had no problems with rolling out the cold dough. I used herbs on hand - dill, tarragon, chives.

This is a beautiful idea: savory babka. I made it twice, once following the recipe and found the filling ingredient flavor bland. Second time I overloaded (being careful not to the extent that it would impede the rise of the babka dough) the filling with olives, prosciutto, salami, ricotta, duplicating the traditional, savory Italian Easter pie recipe Pizza Rustica. Then rolled and cut down the middle and twisted. Brushed with egg and added a topping of Parmigiano Reggiano.DELICIOUS!

Inexperienced bread maker here. It seems difficult at best to mix in butter after the flour, especially by hand. Any advice? Also, if you halve the twist lengthwise, then what do you do? TIA.

I wish I would have sprinkled the Parmesan on top more toward the end of baking - it was nearly burned. Otherwise a great recipe and I’ll be making it again.

LOVED this babka. We added about a third cup of olives and used ricotta and parmesan. We also added 4 ish tablespoons of the herbs, three cloves of garlic and a dash of cayenne. We did end up cutting our log down the middle and weaving it together like a classic babka and it worked out perfectly. Will definitely be making this again.

This is the most delicious savory Babka I've ever made. I always measure my ingredients when baking it tends to make my loaves much more exact. I'm a vegetarian, so I substituted the meat for a few tablespoons of pesto and it was incredible! Highly recommended

I shaped this babka the traditional way (cutting the log in half lengthwise before twisting), and didn't have any issues with gaps in the final loaf. Given all the reviews about this being bland, I was super liberal with the parmesan and garlic. Working with what I had on hand, I omitted the scallion, subbed 1 tbsp Italian seasoning for the fresh herbs, and sundried tomatoes for the ham/prosciutto/salami/olives. It turned out wonderfully flavourful. I'll def make it again this way next time.

Everything came together super easily, I kneaded by hand. I used cream cheese for the filling and added more garlic than called for, and let it sit overnight in the fridge as well. The next day I brought everything up to room temp, and shaped the babka as called for (didn’t cut it open). After the last rise, I used a skewer to poke some holes in the bottom of the dough to allow steam to escape and prevent air holes appearing, which worked! Beautiful tight swirls and a great taste!

Riffed on this to make it sourdough based. Baked about 45 minutes but could have gone longer. Okay, not great.

I squeezed moisture out of the ricotta and still seemed underdone inside. Would cook another 10 minutes next time. Maybe cover with foil, to prevent it getting too dark?

Has anyone tried using the Tangzhong method for this? If so, did it work? and how did you increase your liquids? I wasn’t sure if this was too bready and chewy for that

I really dislike ricotta and other soft cheeses so I instead filled this with pesto, shredded mozzarella, sun-dried tomatoes, and chopped basil. AMAZING! The bread filled in any gaps well and was perfectly moist and buttery when I took it out. Can’t wait to make this again. Next time I’ll mix some garlic in with the butter and parmesan that goes on top of the loaf.

It was good, but I doubt I'll make it again. After reviewing other comments, I used a combo of cream cheese and gruyere with the parm. I did cover the loaf with foil halfway through baking to prevent over-browning. The end result is similar in flavor to a garlic / onion bagel with scallion cream cheese, but with a lot more time and effort. If I ever DO bake another one, I'll add a couple tablespoons of TJ's "Everything but the Bagel" seasoning.