top of page



Babka has an incredible amount of textures and offers so many possibilities for variations. A really extraordinary pastry and always a pleasure to bake for me. I have developed three new variations especially for the multisize baking pan. What unites them both: Both the Babka and the Multisize baking pan are real quick-change artists. Try it out and see for yourself.



1. In a mixing bowl, combine flour, yeast, sugar and salt. Whisk the eggs with the milk. Using the dough hook of a food processor or hand mixer, work the milk mixture into the flour. Add the butter and knead the dough for 4 minutes until it is soft and elastic. Knead by hand for a few minutes on a lightly floured work surface. Grease the bowl with 1 tsp butter and let the dough rise in it, covered with a damp towel, for 1-2 hours until it has doubled in volume. (You can also leave the dough in the fridge overnight at this point and continue the next day. Allow the dough to come back to room temperature and continue.)

2. Prepare the fillings.

Filling #1: Prepare all ingredients as listed and combine in a bowl.

Filling #2: Beat cream cheese with sugar, egg yolk, instant coffee, vanilla extract and starch and mix with chopped chocolate.

Filling #3: Heat the milk with all the ingredients and simmer gently for 10 minutes. Place in a small bowl to cool.

3. Make the glaze: Bring the water and sugar to a boil. Boil for 2 to 3 minutes until the sugar has dissolved.

4. Assemble the multisize baking pan: Divide the baking pan into 3 using two D1 inserts. Using a D2 insert, cut the baking pan crosswise in the 4th slot from the bottom. Now each loaf will be 20 x 10 cm. Butter the baking pan lightly.

5. Divide the dough into 3 portions, each around 600g. On a lightly floured work surface, roll out each portion to about 20 x 30 cm. Spread the filling evenly on top and roll up the dough tightly. Press the ends of the roll together to connect them. Now twist the dough several times, then place it in the baking pan. You can also halve the rolled-up dough in the middle and twist the halves around each other before placing the dough in the baking pan. Cover the babkas and let them rise for another 45 minutes.

6. Preheat the oven to 175°C for circulating air or bottom heat. Bake the babkas for 35 minutes until golden brown. Once out of the oven, brush generously with the glaze. Remove from the baking pan after 10 minutes and let cool completely on a wire rack before serving.




  • 1 kg of flour

  • 2 packets of dry yeast (14g)

  • 80 grams of sugar

  • 1½ tsp salt

  • 4 eggs

  • 200 ml milk, warm

  • 250 g butter, softened in chunks


  • 1 egg white (the yolk is for filling #2)

  • 50 g powdered sugar

  • 50 g muscovado sugar

  • 1 ½ tbsp cinnamon

  • 1 pinch of salt

  • 70 g butter, soft

  • 75g pecans or walnuts, roughly chopped

  • 1 apple, cored and coarsely grated

  • 2 tbsp maple syrup


  • 100 grams of cream cheese

  • 1 egg yolk (from filling #1)

  • 25 grams of sugar

  • 1 tsp vanilla extract

  • 1 teaspoon instant coffee, to taste

  • 1 tsp starch

  • 100 g dark chocolate, finely chopped

  • 75g Daim bars or white chocolate, roughly chopped


  • 150ml milk

  • 40 grams of sugar

  • Zest of one unwaxed lemon, finely grated

  • 90 g poppy seeds, ground

  • 25 g raisins (optional)

  • 10 grams of butter

  • 1 pinch of salt

  • 1 tsp vanilla extract


  • 60ml of water

  • 50 grams of sugar

bottom of page