Cream Cheese and Basil Babka

This Cream Cheese and Basil Babka is a soft, buttery brioche bread swirled with a savoury cream cheese, basil, and Parmesan filling. Perfect for brunch, entertaining, or alongside soups and salads.

When most people think of babka, they imagine rich swirls of chocolate or cinnamon. But this savoury version deserves just as much attention.

This Cream Cheese and Basil Babka combines buttery brioche dough with a creamy herb filling made from cream cheese, fresh basil, Dijon mustard, garlic, and Parmesan. The dough is rolled, twisted, and braided to create beautiful layers that reveal themselves in every slice.

The result is a loaf that’s soft and fluffy on the inside, lightly golden on the outside, and packed with savoury flavour throughout. It works equally well as part of a brunch spread, alongside a bowl of soup, or simply toasted with a little butter.

If you’ve never tried a savoury babka before, this is the perfect place to start.

What Is Babka?

Babka is a braided enriched bread traditionally made with a sweet filling. Originating in Eastern Europe, it has become popular worldwide for its beautiful swirls and soft texture.

While chocolate babka is perhaps the most famous version today, savoury babkas are equally delicious and make wonderful additions to brunch tables, holiday spreads, and entertaining menus.

Why You’ll Love This Recipe

• Soft and buttery brioche dough
• Beautiful swirled layers
• Packed with fresh basil flavour
• Perfect for brunch and entertaining
• Freezes beautifully
• Can be made ahead
• A unique alternative to garlic bread

Understanding the Windowpane Test

The windowpane test helps determine whether the dough has been kneaded enough.

Take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to allow light through without tearing, the gluten has developed properly and the dough is ready for its first rise. Proper gluten development is essential for achieving the soft, fluffy texture babka is known for.

How to Shape a Babka

If you’re new to babka making, don’t let the beautiful swirls intimidate you—the shaping process is much simpler than it looks. Once the dough has risen, roll it out into a large rectangle and spread the cream cheese and basil filling evenly across the surface. Starting from the longer side, roll the dough tightly into a log, much like you would for cinnamon rolls. Using a sharp serrated knife, slice the log lengthwise down the centre to reveal the layers of filling inside. Place the two halves side by side with the cut sides facing upwards, then gently twist them around each other to form a braid. Transfer the twisted loaf carefully into a prepared loaf pan, cover, and allow it to rise before baking. As the babka bakes, the exposed layers create the beautiful swirls and golden ridges that make this bread so distinctive.

Tips for the Best Savoury Babka

• Use room temperature butter for easier incorporation.
• Fresh basil provides the best flavour and colour.
• Chill the filling slightly before spreading.
• Roll the dough tightly for well-defined swirls.
• Use a serrated knife for clean cuts.
• Allow the loaf to cool completely before slicing.
• Don’t skip the second rise, which helps create a lighter texture.

Serving Suggestions

Serve this savoury babka:

• As part of a brunch spread
• With soups and stews
• Alongside salads
• As an appetiser for entertaining
• On a cheeseboard
• Toasted with butter for breakfast

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days.
• Freezer: Freeze slices or the whole loaf for up to 2 months.
• Reheating: Warm slices in a toaster oven or conventional oven before serving.

Like this recipe? Check out more bread recipes –

Cream Cheese and Basil Babka

Recipe by thecrumbstoriesCourse: SidesCuisine: Jewish

Makes

1

Loaf

Prep time

30

minutes

Resting Time

1

hour 

30

minutes

Baking Time

30

Minutes

Total time

2

hours 

30

minutes

Buttery brioche, with creamy cream cheese and sweet smelling basil combined in a beautiful braid. Baked to perfection! This savoury cream cheese and basil babka is a delight!

Ingredients

• For the Cream cheese and basil Filling

• 200 g Cream Cheese, use my homemade cream cheese

• 10-12 Fresh Basil Leaves

• ½ tsp Dijon Mustard

• 1 tsp Garlic Powder

• ½ tsp Salt

• ½ tsp Black Pepper

• ½ tsp Lemon juice

• ½ cup Parmesan Cheese (Optional)

• For the brioche dough

• 250 g All Purpose Flour (Maida)

• 25 g Caster Sugar

• ½ tbsp Yeast

• 1 Large egg / 40 ml Whole milk

• 50 ml Whole Milk

• 30 ml Water

• 1 tsp Salt

• 75 g Unsalted Butter, softened

• For Topping

• 1 tbsp Onion seeds

Directions

• Activate the Yeast
• Combine the warm water, 1 teaspoon of the sugar, and yeast.
• Cover and allow it to sit for about 5 minutes until foamy.
• Make the Brioche Dough
• In the bowl of a stand mixer fitted with a dough hook, combine the flour and remaining sugar.
• Add the yeast mixture, milk, and egg.
• Mix until a rough dough forms.
• Add the salt and softened butter.
• Continue kneading until the dough becomes smooth, elastic, and passes the windowpane test.
• This takes approximately: 10 minutes in a stand mixer and 15–20 minutes by hand
• Shape the dough into a ball.
• Transfer to a lightly greased bowl, cover, and allow to rise for 1 hour or until doubled in size.
• Prepare the Filling
• Blend together the cream cheese and basil until smooth.
• Add the Dijon mustard, garlic powder, salt, pepper, and lemon juice.
• Mix thoroughly.
• Fold in the Parmesan cheese if using.
• Refrigerate until needed.
• Roll and Fill
• Punch down the risen dough.
• Transfer to a lightly floured work surface.
• Roll into a large rectangle approximately 10 x 14 inches.
• Spread the cream cheese filling evenly over the dough.
• Sprinkle over most of the onion seeds.
• Shape the Babka
• Starting from the longer edge, roll the dough tightly into a log.
• Using a sharp serrated knife, cut the log lengthwise down the centre.
• Position the two halves in an X shape with the cut sides facing upward.
• Twist the strands around one another to create a braid.
• Transfer the braid carefully into a greased and lined loaf pan.
• Second Rise
• Cover loosely and allow the babka to rise for 30 minutes.
• Sprinkle the remaining onion seeds over the top.
• Bake
• Bake at 180°C (350°F) for approximately 30 minutes or until golden brown on top.
• Allow the babka to cool in the pan for 15 minutes.
• Transfer to a wire rack and cool completely before slicing.

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