Chutney and Paneer Babka


Chutney and Paneer Babka

Written by: Magical Ingredients


Makes 2 loaves or 16 buns

  • Bread flour - 4.5 cups
  • Aquafaba - 9 tbsp
  • Butter - 1/2 cup, room temperature
  • Salt - 1.5 tsp
  • Sugar - 2 tsp
  • Active dry yeast - 2 and 1/4 tsp
  • Carom seeds - 1 tsp
  • Water - 1/2 cup
  • Milk - 1/2 cup

For Filling

  • Green chutney - 6-8 tbsp
  • Gopi Paneer - 2 cup, shredded

For Brushing

  • Aquafaba - 2 tbsp
  • Garlic butter - 1 tbsp

 Cooking Instructions  

  1. Activate the yeast by adding the yeast to warm water with sugar in it. Add the rest of the ingredients except butter into a stand mixer and set it on low to medium speed.
  2. When a shaggy dough forms, add butter in four or five portions and knead for 10 minutes. Drizzle a little olive oil and let the dough rise for an hour.
  3. The dough would be more than double.
  4. Transfer to a flour dusted surface, punch, knead, and chaffe the dough. Divide into two portions.
  5. Roll each portion into 10X16-in rectangle. Spread 3-4 tablespoons of green chutney. Sprinkle a cup of shredded paneer.
  6. Roll into a log. Leave an inch at one end, cut in the middle of the log lengthwise.
  7. Twist and overlap each side into a twisted log.
  8. Join the ends into a coil and place in a 10X5-in loaf pan(parchment lined or buttered followed by sprinkling flour).
  9. Let it prove for an hour. Preheat the oven to 350 degrees F in the meantime.
  10. Bake for 45-47 minutes. Check the doneness by checking inside temperature or tapping at the bottom for hollow sound. Remove from the oven. Brush with garlic butter.
  11. Cool completely. Serve with chai, with or without butter/curries.