Roasted Garlic & Gruyère Savory Babka

The Dough

• 500g bread flour • 4 cups
• 75g granulated sugar • 6 tbsp
• 7g instant yeast • 2¼ tsp
• 180ml whole milk, lukewarm • ¾ cup
• 3 large eggs, room temperature
• 5ml vanilla extract • 1 tsp
• 8g fine sea salt • 1½ tsp
• 115g unsalted butter, softened • 8 tbsp

Roasted Garlic Herb Butter Filling

• 2 full heads garlic, tops sliced off
• 115g unsalted butter, softened • 8 tbsp
• 15g fresh rosemary, chopped • 1 tbsp
• 15g fresh thyme, chopped • 1 tbsp
• 100g Gruyère, finely grated • 1 cup
• 5g flaky sea salt • 1 tsp
• 3g cracked black pepper • ½ tsp

Egg Wash & Finishing

• 1 large egg + 15ml milk • 1 tbsp
• Flaky sea salt for topping
• Extra Gruyère for topping (optional)

Method

1. Roast garlic at 400°F (205°C) for 40-45 min. Cool and mash.
2. Mix flour, sugar, yeast. Add milk, eggs, vanilla. Mix 2 min.
3. Add salt, then butter one tbsp at a time (8-10 min). Knead 5-8 min until smooth.
4. Rise 1 hour, then cold retard overnight (8-24 hours).
5. Beat softened butter with roasted garlic. Fold in rosemary and thyme.
6. Divide dough in half. Roll each to 10×16 inches. Spread filling, scatter Gruyère.
7. Roll into tight log. Slice lengthwise. Twist halves together, cut sides up.
8. Transfer to parchment-lined 9×5 loaf pans. Proof 2-3 hours.
9. Egg wash, top with salt and cheese. Bake at 350°F (175°C) for 35-40 min to 190°F (88°C).
10. Cool 15 min in pan, then transfer to wire rack. Serve warm.

Henry's Tip