Sundried Tomato, Feta and Herb Babka

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 30mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    355
based on 9 ratings

A delicious enriched slightly sweetened dough with a savoury sundried tomato, herb and feta filling. Perfect for any picnic or lunch.

recipe updated Dec 27, 2023

Ingredients

  • Whole milk icon
    Whole milk
    150 ml
  • Unsalted butter icon
    Unsalted butter
    75 g
  • Butter icon
    Butter
    80 g
  • Sundried tomato icon
    Sundried tomato
    80 g
  • Fresh basil leaves icon
    Fresh basil leaves
    10 g
  • Fresh oregano icon
    Fresh oregano
    5 g
  • Egg icon
    Egg
    1
  • All purpose flour icon
    All purpose flour
    225 g
  • Strong white bread flour icon
    Strong white bread flour
    225 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Caster sugar icon
    Caster sugar
    40 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Egg icon
    Egg
    2
  • Tomato paste icon
    Tomato paste
    1 tablespoon
  • Feta cheese icon
    Feta cheese
    50 g

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Loaf pan - 23cm (9")
  • kCook icon Lightly floured surface

Step preview

  1. Attach the Dough Tool
  2. Add whole milk, all purpose flour, strong white bread flour, salt, caster sugar, dried yeast and egg to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 2 min, Speed Min
  5. Add unsalted butter to the Cooking Chef XL Bowl while machine is running
  6. Mix with splashguard fitted until dough forms - 8 min, Speed 2
  7. Remove the Dough Tool
  8. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
  9. Transfer dough to medium bowl
  10. Chill in fridge - 30 min
  11. Clean Cooking Chef bowl
  12. Attach the Creaming Beater
  13. Add butter, sundried tomato, tomato paste, fresh basil leaves, fresh oregano and feta cheese to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted then scrape bowl - 30 sec, Speed Max
  15. Mix with splashguard fitted - 10 sec, Speed Max
  16. Grease a clean loaf pan
  17. Transfer dough to lightly floured surface
  18. Roll out into a rectangle
  19. Transfer tomato mixture to dough
  20. Spread until covered
  21. Roll up the dough tightly along the longest edge
  22. Cut the dough lengthways down the centre
  23. Turn the two cut edges to face upwards
  24. Twist the dough lengths around each other
  25. Transfer dough to loaf pan
  26. Cover with kitchen towel
  27. Prove until doubled - 30 min
  28. Pre-heat oven - 180°C
  29. Remove the kitchen towel from the loaf tin
  30. Brush with egg
  31. Bake - 1 hr, 180°C
  32. Remove from oven and let cool - 10 min
  33. Turn out onto cooling rack
  34. Let cool completely
  35. Serve
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