Chutney & Cheese Babka

Here’s a fusion of cultures and flavours, where Indian herbs and spices meet the rich, soft, and buttery texture of babka bread. Enjoy this Chutney & Cheese Babka anytime of the day, surely a crowd pleaser

Babka, the beloved Eastern European bread, is typically swirled with chocolate or cinnamon, making it a delightful treat. But what if we gave it a savory twist, incorporating the bold, fresh flavors of Indian cuisine? Enter the Chutney and Cheese Babka — a fusion of two worlds that brings together the rich, cheesy goodness of babka with the herbaceous and tangy Parsi-style green chutney with coconut.

This fusion babka takes your traditional bread to the next level, making it perfect for snacking, serving as an appetizer, or enjoying at brunch. Let’s dive into how to make this savory babka and explore why this combination of flavors is irresistible!

How This Babka is a Fusion of Two Worlds:

The classic babka is a sweet, yeasted bread originating from Eastern Europe, known for its beautiful swirls of chocolate or cinnamon. This savory version swaps out the sweet fillings for the bold, vibrant flavors of Parsi-style green chutney. The combination of cheese and chutney brings together rich, creamy textures and the fresh, zesty, and slightly spicy notes from the chutney, making it a unique twist on a classic favorite.

The Parsi green chutney, made from coconut, coriander, and mint, is a staple in Parsi cuisine, often served alongside samosas, kebabs, and other savory dishes. By introducing this chutney into the traditionally Eastern European babka, we create a fusion of cultures, where Indian herbs and spices meet the rich, soft, and buttery texture of babka bread. The result is a savory delight that can be served for breakfast, brunch, or as a crowd-pleasing snack.

Shaping the Babka

The shaping of the babka is what gives it those distinct layers on the inside. Here’s how to braid the loaf. The more rolls, the more will be the number of layers!

Make The Perfect Chutney and Cheese Babka:

1. Freshness Matters: Use freshly made Parsi-style green chutney for the best flavor. The fresh coriander, mint, and coconut will make all the difference.
2. Cheese Choice: Opt for a melty cheese like mozzarella for a gooey center, or use sharp cheddar if you prefer a stronger, tangier flavor.
3. Prevent Filling Leaks: As you roll the babka, ensure the edges are well-sealed to prevent the chutney and cheese from leaking out.
4. Twisting the Dough: When slicing and twisting the babka, try to keep the layers intact so the filling stays visible and evenly distributed.
5. Chilling the Dough: Chill the dough before rolling it, it will help roll better cool.

This Chutney and Cheese Babka is a delightful fusion that showcases the best of both Eastern European and Indian flavors. The buttery richness of babka pairs perfectly with the fresh, tangy, and slightly spicy Parsi-style green chutney, while the melty cheese adds a comforting finish. Whether you’re looking to impress guests with a unique dish or enjoy a savory snack, this babka is a must-try!

How to Store Chutney and Cheese Babka:

1. At Room Temperature: Store the babka in an airtight container at room temperature for up to 2 days. Ensure the container is tightly sealed to maintain its softness.
2. In the Refrigerator: If you need to keep it longer, refrigerate the babka for up to 5 days. Reheat slices in the microwave or oven to restore their softness and melt the cheese.
3. Freezing: Babka freezes well! Wrap individual slices in plastic wrap and store them in a freezer-safe bag. When ready to eat, thaw at room temperature and warm in the oven for a fresh-out-of-the-oven taste.

Give this recipe a go and experience the fusion of Parsi flavors and traditional babka bread in a whole new way.

Like this recipe? Try more babka recipes –

Chutney & Cheese Babka

Recipe by thecrumbstoriesCuisine: Fusion, Parsi, Jewish

Servings

8

servings

Prep time

30

minutes

Baking time

30

minutes

Resting time

1

hour 

30

minutes

Here’s a fusion of cultures and flavours, where Indian herbs and spices meet the rich, soft, and buttery texture of babka bread. Enjoy this Chutney & Cheese Babka anytime of the day, surely a crowd pleaser

Ingredients

• For Filling

• 100 g Parsi-Style Green Chutney

• 50 g Cheddar Cheese, grated

• For Brioche Dough

• 250 g All Purpose Flour (Maida)

• 25 g Caster Sugar

• ½ tbsp Yeast

• 1 Large egg / 40 ml Whole milk

• 50 ml Whole Milk

• 30 ml Water

• 1 tsp Salt

• 75 g Unsalted Butter, softened

Directions

• For brioche dough
• Take 30 ml of luke warm water, add in 1 tsp of sugar and the yeast. Let it sit covered for 5 mins.
• In a stand mixer bowl (attachment – dough hook) or mixing bowl, combine the flour, remaining caster sugar and add in the yeast mixture.
• Add in the milk and egg (More milk for a vegetarian option) and knead the dough.
• Once it all comes together, add in the salt and butter and continue kneading till a window pane is seen. This should take about 10 minutes in a stand mixer and 20 minutes or so by hand.
• Once the window pane test comes through, shape the dough into a round.
• Now place it in a greased bowl and cover with a tea towel or plastic wrap.
• Let it rise for one hour.
• Assembling
• Preheat the oven to 175C/350F.
• Once the dough is double in size or after 1 hour of letting it rest, punch down the air from the dough and chill the dough for 20 minutes.
• Place chilled dough on a clean surface dusted with flour.
• With the help of a rolling pin, roll out the dough into a thin rectangle.
• Now spread a thick layer of Parsi-Style Green Chutney on the dough, all over and top with grated cheese.
• Now roll the dough tightly into a log.
• With the help of a serrated knife, cut the log lengthwise into two parts.
• Place the two parts in a ‘ x ’ and twist the two parts around each other to form a braid.
• Place the braid in a greased and lined loaf pan.
• Cover it with plastic wrap and let it rise for 30 minutes.
• Sprinkle some more cheese on top (Optional) and bake in the preheated oven for 30 minutes, until golden brown on top.
• Once baked, let it cool in the loaf pan for 15 minutes and then remove from the pan. Let it cool completely on a wire rack.
• Slice to see the beautiful layers inside!

Did you try this recipe? We’d love for you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!