- 2 ¼ tsp dry yeast (1 packet)
- 1 cup (227g) whole milk, lukewarm (110–115°F)
- 3 Tbsp granulated sugar, divided
- 4 cups (480g) all-purpose flour
- 1 tsp salt
- 1 egg, room temperature
- 1 egg yolk, room temperature
- ¼ cup (57g) unsalted butter, cubed & room temperature
- 1 9-oz (255g) jar Villa Jerada Chermoula
- In a small bowl, mix together yeast, lukewarm milk, and 1 ½ tablespoons sugar. Mix well and leave undisturbed for about 10 minutes until the mixture gets foamy.
- In your mixer bowl, whisk together the remaining 1 ½ tablespoons sugar, flour, and salt.
- Add foamy yeast mixture, egg, and egg yolk. Attach dough hook, then mix on low until the dough starts to come together, 2–3 minutes.
- Increase speed to medium and knead dough until it’s smooth and soft, about 10 minutes.
- Reduce mixer speed to low. Add butter to bowl a cube or two at a time, allowing buttery addition to be fully incorporated before adding the next.
NOTE: This will take a few minutes to properly add the butter.
- Once butter is fully incorporated, increase mixer speed to medium. Knead dough until very smooth and soft, about 5 minutes.
- Tip dough out onto a clean work surface and form into a ball. Put back into mixing bowl. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, about 1 hour.
- Line 2 baking sheets with parchment paper.
- After dough has doubled in size, punch it down to release excess gas build-up. Turn out onto a floured surface and divide dough into 12 equal pieces (about 70g each).
- Mix the chermoula really well to incorporate all of the oil.
- Place one dough ball on a lightly floured surface and roll out into a 5-inch by 8-inch (13cm by 20cm) rectangle.
- Using an offset spatula or the backside of a spoon, spread 1 tablespoon of chermoula onto dough, leaving a bare ¼" border.
- Start rolling dough up from the long side, making sure to keep roll tight and even. Pinch seam and ends to seal. Place seam side down on work surface.
- Using a sharp knife, cut babka log lengthwise, leaving it attached just a little bit at the top. Cross one side over the over, then repeat 2–4 times, keeping the filling side up. Pinch ends together.
NOTE: If you’ve never made babka before, this video will help you understand the shaping process.
- Stretch your babka log to about 10 inches in length. Start to form a ring by bringing the ends together. Overlap the ends, tucking one through the middle of the ring and the other behind. Pinch ends together. (Watch the video mentioned in the previous step if you’re confused on this process!)
- Place bun on prepared baking sheet. Repeat steps to create 11 more babka buns.
- Cover buns and allow to rise until visibly puffy, roughly 1 hour.
- Towards the end of the buns’ rising time, heat oven to 375°F.
- In a small bowl, whisk egg with 1 tablespoon of milk. Brush all buns with egg wash.
- Bake for 13–15 minutes or until golden brown.
- Transfer to wire rack and allow to cool for a few minutes before serving. (These are also delicious at room temperature, but there’s just something about fresh, warm, straight-from-the-oven buns!)
Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!