I’m so in love with the swirls baked into this ‘Nduja and Manchego Babka. This recipe has a slightly sweetened enriched dough, with plenty of creamy bechamel sauce made with the spicy spreadable pork sausage from Italy, then lashings of grated salty Manchego cheese. Slice this loaf up and serve with a fresh green salad, or if you’re feeling naughty, slice up the loaf and make the best sandwich you’ll ever have!
Let’s talk plaits! Don’t worry they won’t be as complicated as creating a fishtail plait in the hair of a moving 6-year-old singing along to Frozen. It looks more complicated than it actually is. As long as you remember to keep the cut edge upwards with the filling exposed, you’ve won half the battle. The easiest way is to cut the roll down the middle lengthways and roll each half so the cut is upwards. Cross the two pieces in the middle to form a cross, then keeping the cut upwards, lift over each other until twisted to the end. Repeat on the other side. Tuck in the ends and gently lift into the tin the cut always upright.
Equipment You'll Need
‘Nduja and Manchego Babka Recipe
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
Description
Serves 8
Ingredients
For the Dough –
- 2tsp Dried Fast Active Yeast
- 330g Strong White Bread Flour
- 40g Caster Sugar
- A Pinch of Table Salt
- 1 Free Range Egg
- 85g Whole Milk
- 90g Unsalted Butter, room temperature
For the Filling –
- 200g ‘Nduja
- 50g Plain Flour
- 250g Semi Skimmed Milk
- 150g Manchego Cheese, grated
To Finish –
- 10g Unsalted Butter, melted
Instructions
- First, make the dough. In a stand mixer bowl, mix the yeast, flour, sugar and salt with a hook attachment. Add the egg, milk, and butter to the flour mixture, mix until combined at a medium speed, and form into a ball. Knead the dough for 5-6 minutes. Cover the bowl and chill in the fridge overnight.
- On the same day as making the dough, make the filling. In a saucepan, heat the ‘nduja over low heat, gently cooking, take your time to allow the oils to release from the nduja then whisk in the flour. Cook out the flour for a couple of minutes over medium heat. Slowly add the milk, whisk whilst adding, and keep cooking until all the milk has been added and thickened. Decant into a bowl, allow to cool then chill overnight.
- Roll the chilled dough on a lightly dusted surface and roll into a rectangle about 50cm x30cm. Spread the ‘Nduja bechamel filling over the dough, right into the corners. If the filling is too thick, beat the mixture for a few minutes to loosen it up. Scatter over the grated Manchego. Roll up tightly from the long side, so you have a 50cm log. Chill the dough for 30 minutes if it becomes too soft.
- Butter a 2lb loaf tin and line the base and alongside with parchment, overhanging the edge to help to remove it later.
- Using a sharp knife, cut the log in half along its length to expose the layers. Place the halves with the cuts facing upwards. Lift half over the other half so they are forming a cross, with the filling upwards, and twist the ends. Place the plait into the tin. Leave to prove, until doubled in size, this can take up to 2 hours if your kitchen is cold, but normally takes about an hour and a half.
- Oven to 180C, bake for 40-45 minutes and cover with tin foil halfway through to stop the top from browning too quickly. Leave for 20 minutes, brush over the melted butter and before slicing up and serving with a fresh green salad.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Savoury
- Method: Bake
- Cuisine: Italian
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