The Great Australian Bake Off

Give this beautiful Babka recipe a go for your next gathering... your guests will be more than impressed


  • Base Babka - Dough

  • 1½ cups warm milk

  • 30g dried yeast

  • 1 3/4 cups (plus a pinch) caster sugar

  • 3 large eggs, room temperature 

  • 2 large egg yolks, room temperature

  • 6 cups bread flour, plus more for work surface

  • 1 teaspoon salt

  • 250g unsalted butter, cut into 1-inch pieces, room temperature

  • For inside

  • 450g dulce de leche

  • 1 mashed up ripe banana

  • 1 tbs cornflour

  • ½ cup dark rum

  • Egg yolk for wash

  • For glaze (make 2 to 3 batches)

  • 3 tablespoon boiling hot water

  • 2 tablespoon gelatin

  • 1 tablespoon dark rum

  • Babka 2 – middle tier – bunting pan: 9” spring form pan

  • 1.1 kg plain bread flour

  • 55g unsalted butter

  • 30g vegetable oil

  • ½ cup caster sugar

  • 40g dry yeast

  • 1 teaspoon vanilla bean paste

  • ½ cup freshly squeezed orange juice

  • 1½ cups warm water

  • 3 eggs

  • 2 egg yolks

  • Pinch salt

  • Filling

  • 2 cups cocoa

  • 1 cup dark rum,

  • 2 cup caster sugar

  • 1 tbs instant coffee granules

  • ½ jar hazelnut spread

  • ½ overripe banana

  • Egg wash

  • 2 egg yolks

  • Babka 3 – mini babka - Dough

  • 500g bread flour (extra for dusting)

  • 2 1/4 teaspoons instant yeast

  • 1 cup hot water

  • 1 tablespoon salt

  • 1/4 cup caster sugar

  • 1/2 cup canola oil

  • 2 eggs

  • Zest 1 orange

  • 2 teaspoons vanilla extract

  • Filling

  • 100g unsalted butter, softened

  • 100g hazelnut meal

  • 3 huge heap tbs hazelnut spread

  • 3 tablespoons dark cocoa powder

  • 100g milk chocolate bits

  • ½ cup dark rum

  • Egg yolk to wash with


  • 1.

    For the toffee, saucepan, 230 grams water, then 1.2 kilos sugar, then 4 tablespoons of corn syrup (or glucose) on top (115 grams water – 600 grams sugar and 2 tablespoons of light corn syrup). Make sure all sugar has water on it. Heat until all sugar dissolved – 8 to 10 minutes to caramelise. Put over a bowl of cold water to stop browning.

  • 2.

    For the Hazelnutine, 40 grams unsalted butter, pinch of salt, toast 240 grams of roasted and blitzed hazelnuts. Bring 500 grams caster sugar, 2 tablespoons of glucose and 180 mls water to the boil – caramelise – no stirring. Remove from heat, add in toasted hazelnuts, pinch of salt and 40 grams butter. Pour onto sil mat – let it sit for a few mins until easy to handle, reheat to reshape. Gold leaf to decorate please.

  • 3.

    For the bottom babka, pour 1 and ½ cups of warm milk into a small bowl. Sprinkle 30+ grams of yeast and pinch of sugar over milk; yeast rave party! Mixer bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine. Change to dough hook, for 6 cups of bread flour and salt – start to mix – pour in egg mix – when combined, add in bits of chopped up 250 grams of butter. 5 minutes of kneading. In an oiled bowl, cover in cling film and prove for 30 minutes. Make filling – mix all the ingredients bar the rum and set aside. Knock back the dough – roll as thin as possible – spread on mix, sprinkle dark rum. Roll into a giant sausage. – split it in half and twist each half well – then twist them around each other – place directly onto a sprayed and floured large baking tray into a huge donut and prove for another 15 minutes. Egg wash and bake on 175 degrees for 40 odd minutes. Wire rack to cool.

  • 4.

    For babka 2 – middle tier, yeast, water and sugar for a rave party. Mixer bowl with the rest – add in yeast rave and dough hook for 5 to 7 minutes. Roll dough out as thin as possible – super thin. Mix the filling in a bowl – mush bananas and spread out – brush over with rum. Roll and slice into 1 inch slices – arrange in flour dusted 10” round spring form pan. Yoke egg wash – bake at 175°C for 35 or so minutes. Leave to cool – slice off the top before staking.

  • 5.

    For Babka 3 – top tier, yeast, water and sugar for a rave party. Mixer, with 2 eggs, ½ cup oil, 2 teaspoons of vanilla bean paste, pinch of salt, zest and mix. Add in 500 grams of flour and yeast party a bit at a time – switch to dough hook. Dough it for 5 to 8 minutes – oiled bowl – cling wrap – prove for 30 to 40 minutes. Make filling, mix everything into a bowl BAR the chocolate bits. Taste test – add extra bits for the balance. Roll out the dough as thin as possible. Spread mixer – and sprinkle with chocolate bits sprinkle on dark rum, roll, cut, wrap in cling film and freeze for 10 minutes to make it easier to cut. Slice, dice, braid, twist, and create mini babkas – prove for 10 to 15 minutes. Yoke wash, bake at 180 degrees for 10 to  15 minutes. Wire rack to cool. Once cooling make toffee and start to work the mini babkas together for top tier.

  • 6.

    For the construction, base braid – middle babka rolls, top with mini babkas and hazelnutine decorations.

Nutritional information

Nutritional analysis per serving (64 servings)

  • Energy 405kj
  • Fat Total 14g
  • Saturated Fat 7g
  • Protein 8g
  • Carbohydrate 55g
  • Sugar 24g
  • Sodium 182mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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