Homemade Garlic Bread Babka Recipe | My Harry Potter Kitchen II (Recipe 45)
Hello Witches, Wizards (and Vampires) - welcome to My Harry Potter Kitchen!
This is the YouTube food series where I'm baking my way through the Wizarding World creating Harry Potter recipes for every item of food and drink that we find in the Harry Potter books! Last week we created a magical Sherbet Lemon jelly sweets recipe that just might put Honeyduke's out of business!
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This week we've got a savoury twist on a classic Jewish bread recipe!
This week we're moving onto Chapter 12 of the Chamber of Secrets "The Polyjuice Potion" for our next recipe:
"George pretended to ward Harry off with a large clove of garlic"
Watch out vampires - we've got a garlic infused recipe on the way!
Sorry vampires - Garlic is on the menu and there's only one dish for me when it comes to garlic - Homemade Garlic Bread! But of course, here in My Harry Potter Kitchen, I had to find a way to add some lightning bolt magic into the mix
Babka is the traditional Jewish leavened bread which is incredibly light and fluffy. In this recipe I'll show you how to make babka with a savoury twist on the classic recipe, infusing homemade garlic butter into the layers to make an irresistible homemade bread recipe.
If you've been looking for an easy babka recipe follow this simple step-by-step recipe to learn how to make savoury babka at home!
Harry Potter Garlic Bread Babka Recipe Ingredients
(makes one large loaf , approx 8 - 10 servings)
For the babka dough recipe
1 packet dried yeast
300g plain flour
2 tsp salt
100g butter (cubed, at room temperature)
For the homemade garlic butter recipe
100g butter (at room temperature)
4-5 cloves of garlic
handful of parsley (approx. ½ cup)
Homemade Garlic Babka Recipe Method:
To make the homemade babka dough recipe, gently warm the milk until it is lukewarm. Transfer in a bowl and sprinkle over the yeast, whisking until dissolved. Side aside for 5 minutes until the yeast has activated. (Wizard Tip! You'll know it's ready when the mixture has begun to bubble and froth at the top)
Crack the eggs in a jug and lightly whisk together before pouring in the yeast mixture. Blend together until smooth.
Combine the flour and salt together in a mixing bowl and then make a well in the middle. Pour the egg and yeast mixture into the middle and then begin kneading. (Wizard Tip! As we will be adding butter into this soft dough it is best to do this in a stand mixer. Start on a slow speed and then increase gradually).
After 5-10 minutes the dough should be smooth. Add a tablespoon of butter in and continue kneading until incorporated. Repeat until all the butter has been added before kneading for another 2 minutes. At this point the dough should be glossy and elastic.
Lightly grease a bowl and transfer the dough in. Cover with cling film and then place in a warm, dry place to rise for about an hour until it has doubled in size.
At this point you can make the homemade garlic butter recipe by peeling the garlic cloves and crushing with a garlic press. Heat 1 tbsp of the butter in a pan until melted and then add in the garlic, frying for 60 seconds until lightly golden. Transfer to a bowl and allow to cool.
Remove the parsley leaves from the stalks and then roughly chop (leaving pieces big enough to add colour to the finished dish). Pour the friend garlic over the remaining butter, the parsley, season with salt and then mix through until well combined.
Once the dough has doubled, knock back the air slightly by kneading for 1 minute. Transfer to a lightly floured surface and then roll out to a square that is ½ cm thick.
Using an offset spatula, spread an even layer of the garlic butter across the dough. Starting with the end closest to you, tightly roll the babka, trying to keep it as even as possible.
Cut off the ends, and then slice the roll through the middle so it opens up the layers. Lightly grease a baking tin and then place both halves on. Squeeze the top together and then weave over and under each other into a plait. Shape into your lightning bolt and secure the other end. Cover the bread with cling film and allow to double in size again for 45 minutes to an hour.
Once ready bake in the oven at 180c (350F) for 30 - 40 minutes until lovely and golden brown. Allow to cool for 10 minutes before transferring off the tray and serving warm.
If you've ever wanted to try an easy savoury babka recipe then this Garlic Bread Babka is the perfect place to start! Whether you're making it in the traditional tin, or a lightning bolt it will be just as magical!
I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!