Caramelised onion babka
Babka is a beloved Jewish enriched bread, often made with chocolate and traditionally made with lots of eggs. Here, however, we’ve made a version that is both savoury and vegan. Although it has a touch of sweetness from the caramelised onions, this is a decidedly savoury affair. Fresh, it’s perfect dunked in our Roasted Butternut Squash Soup. Any leftovers are delicious lightly toasted and smothered with vegan cream cheese and everything but the bagel seasoning.
Ingredients
Metric
Imperial
- 500g of Doves Farm Organic Plain White Flour
- 1 tbsp of cane sugar
- 1 tsp salt
- 7g of quick yeast
- 250ml of warm water
- 4 tbsp of olive oil
- 2 large onions, thinly sliced
- 2 tbsp of balsamic vinegar
- 2 tbsp of brown sugar
- 3 sprigs of thyme, tough stems discarded and chopped
Equipment
- Loaf tin
Method
Start by preparing the dough. Mix the flour, sugar, salt and yeast in a bowl. Add in the warm water and olive oil, then knead until smooth. Cover and let rise for 1 hour
- 500g of Doves Farm Organic Plain White Flour
- 1 tbsp of cane sugar
- 1 tsp salt
- 7g of quick yeast
- 250ml of warm water
- 4 tbsp of olive oil
Sauté the onions in the olive oil with the balsamic vinegar and brown sugar until deeply caramelised, about 30–40 minutes. Set aside
- 4 tbsp of olive oil
- 2 large onions, thinly sliced
- 2 tbsp of balsamic vinegar
- 2 tbsp of brown sugar
Roll the dough into a 30 x 30 cm rectangle, spread the caramelised onions across the dough, then sprinkle with the thyme leaves
- 3 sprigs of thyme, tough stems discarded and chopped
Roll the dough up into a long, skinny log, slice down the middle into two skinner logs, then twist the two lengths together. Tuck the ends underneath
Place the loaf in a greased and lined loaf tin, then cover and let rise for another 30 minutes
Preheat the oven to 180°C
Bake for 25–30 minutes until golden. Let cool before slicing
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