Contact me!



* indicates required

{Cardamon} Sesame Babka {with step by step .gifs}

January 18, 2015 | 2 comments

I remember the first few times I tried to make baked bread was with a bread machine, using some instructions in a little booklet. This bread machine has to this day (well, a few years ago, we got rid of it), never made a suitable loaf. They all ended up extremely crumbly, dense, and um, dare I say disgusting?



So, inevitably, I always believed it was some ingredient the manufacturers put in the bread, probably one of those from the ingredient list that nobody can pronounce. That was until I found out that intensive kneading resulted in the softest bread ever.


And this is exactly that. Softer than a pillow when you first pull it out of the hot oven, scented with cardamon and swirled with sesame. Need I say more? I think not (and not just because I have nothing else to write about…) !


-You can always make the sesame mixture ahead of time and keep it in a cool place.


{Cardamon} Sesame Babka {with step by step .gifs}


For the Sesame Cardamon Filling

  • 1 1/2 cups 155 g roasted sesame seeds
  • 1/4 cup 40 g brown sugar
  • 1 green cardamon pod

For the Dough

  • 1 cup 115 g warm milk
  • 2 tsp active dry yeast
  • 1/3 cup 55 g brown sugar
  • 2 cups 300 g bread flour
  • 1 2/3 cups 175 g whole wheat flour
  • 3 eggs
  • 5 tbsp 70 g butter, cut into chunks

Egg Wash

  • 1 egg
  • 1 tbsp milk


  1. Pulse all the ingredients for the sesame filling until very smooth and liquidy. This will (at least in my food processor) take a while. Set aside.
  2. In a large bowl, mix the warm milk and yeast together. Add in all the rest of the dough ingredients except for the butter. Knead for 5 minutes, and then add in the butter chunks. Knead until smooth and elastic, to the stage where when you stretch the dough very thin without tearing.
  3. Let rise for 1 hour.
  4. Roll out into a large rectangle, then spread on the sesame mixture. Starting from the longer end, roll the dough into a cylinder.
  5. Cut in half longways.
  6. Twist the two strands, then cut in half.
  7. Place in two bread pans, then let rise for 1-2 hours, or until doubled.
  8. Preheat the oven to 425, brush the risen bread with the egg wash (beaten very well).
  9. Bake for 20 minutes.


read or add your own

  1. Maureen | Orgasmic Chef on

    January 20, 2015 at 7:33 am says

    That’s a beautiful loaf and the gifs are great! I think I can do this. 🙂

    • Anne on

      February 22, 2015 at 1:41 pm says

      Thank you!



%d bloggers like this: