Do you have chive blossoms and have no idea what to do with? Whip up some of the amazing chive blossom shallot babka for wonderful bread on the dinner table.
Chive blossoms, beautiful flowers that grow on top of your chives. But how should I use them? I was looking up chive blossom recipes, there’s not much out there other then vinegars and stuff, but I did find a chive blossom butter recipe, I though that sounded amazing. So I wanted to make babka, never have before but always admired it’s beautiful shape. I was trying to figure out what kind should I make that’s unique, fun, different, so I looked outside in our garden beds and remembered that chive blossom butter I saw then I thought, that would be awesome in this babka! So there you have it, chive blossom babka with shallots
Chive blossoms are anti-bacterial, ant-fungal, and high in vitamin K, calcium, potassium, beta carotene, and folic acid, according to this link.
What’s babka?
Babka is a Jewish bread created from leftover challah bread, it was then swirled with cinnamon sugar and served alongside the challah. Babka means grandmother in Ukraine. On Shabbat, grandmothers would twist leftover challah with seeds and nuts to create something delicious. But this is a “twisted” version of the traditional babka.
How to make babka
Start with your dough, found below these pictures.
Roll the dough out about 8 x 16 inch rectangle doesn’t have to be perfect:).
Spread your butter evenly around the dough.
Roll up your dough as tightly as you can.
Make two even cuts down the middle.
Twist the two together, about 3 times.
Beautiful!
Now put it in your pan and bake at 350 degrees for about 35 minutes.
Yum!! Enjoy those beautiful babkas!!! And say thanks to those grandmas who started these:)
Makes 2 babkas and takes about 2 hours to make!
What’s in it?
3/4-1 cup 130g sourdough discard, Levain
2 cups warm milk (85-110degrees)
2 eggs (farm fresh preferably)
1 tablespoon active dry yeast
2 tablespoon honey (or sugar)
5 1/2 cups/700g All purpose flour
1 Tbs/18g salt (We use pink Himalayan)
Chive blossom butter and shallot:
1/2 cup butter
About 10 chive blossoms
1 small shallot
How do ya make it?
- Warm milk up to 85-110 degrees then place in large mixing bowl and add all other ingredients. Mix well and knead for 8-10 minutes or until you touch the dough and your fingerprint bounces back.
- Let rise in a draft free place until doubled in size, about 1 hour.
- Place dough on counter and cut in half (place other half in bowl) roll out dough until it’s about 8”x16”. Using an offset spatula or spoon, smear the chive butter all over the dough. Roll dough tightly then using a knife or bench scraper cut straight down the middle of the dough (see pictures above) now twist dough about 3 times, place in pan. Repeat with remaining dough. Let rise while your oven preheats.
- Preheat oven at 375degrees. Bake for 25-35 minutes until golden brown on top! Enjoy!!!
the potters table 