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Babka style brioche with garlic, parsley & parmesan

Babka style brioche with garlic, parsley & parmesan

- Number of people : 8

- Preparation time: 30 minutes

- Cooking time: 20 to 25 minutes

- Necessary accessories: rosette, stone


For the dough

350 g flour

2 sachets of dry yeast

175 ml warm milk

80 g butter, slightly soft

15 g caster sugar

1 teaspoon of salt

1 egg

For the garnish

½ bunch of parsley

30 g freshly grated parmesan cheese

3 cloves of garlic

2 tablespoons of olive oil


For the gilding

one egg yolk with a little milk

a few pinches of fleur de sel


Place the flour, yeast, sugar and salt in the bowl of a food processor fitted with a hook. Start to process on low speed then add the milk and egg little by little. Add the butter in 3 additions. Increase the speed slightly and leave to knead until the dough comes away from the sides of the bowl: it should be homogenous and very smooth.

Form a ball and place in a clean, lightly oiled bowl. Cover with a cloth and let the dough double in size. Deaerate the dough and roll out into a rectangle on a lightly floured work surface. Peel the garlic cloves and chop them finely with the parsley. Mix with the olive oil. Spread the mixture over the rectangle of dough and sprinkle with the Parmesan cheese. Season with pepper.

Roll the dough into a sausage. Slice the dough to obtain two ½ sausages. Braid them and place them in a cake tin lined with baking paper. Cover with a tea towel and let the dough rest once more: it should double in size.

Then bake in the Augoust outdoor oven.


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