Gochujang Babka by Christina Wood

Author of Pastry Temple (Sasquatch Books)

This savory, spicy twist on babka pairs buttery brioche with a smooth, emulsified gochujang filling. Softer than traditional brioche dough, it rewards gentle handling and precise shaping.

Yield: 2 large loaves

Special Equipment: Two 9-inch × 4-inch × 4-inch (23 cm × 10 cm × 10 cm) loaf pans

Timeline

Day 1: Mix dough (30–45 minutes), bulk fermentation (overnight)
Day 2: Make filling (5 minutes), shape (10–15 minutes), proof (1½–2 hours), bake (35–40 minutes)

Dough

• 480 g bread flour, plus more for dusting
• 190 g eggs (3–4 eggs)
• 115 g whole milk
• 75 g granulated sugar
• 75 g water
• 8 g instant yeast
• 12 g fine sea salt
• 120 g unsalted butter, softened

1. Combine the flour, eggs, milk, sugar, water, yeast and salt in the bowl of a stand mixer fitted with the hook.
2. Mix on medium-low until the dough begins to form.
3. Add the butter in three additions, allowing each portion to fully incorporate before adding the next.
4. Continue mixing until smooth and glossy, then transfer to a lightly oiled bowl and cover with plastic wrap.
5. Refrigerate overnight.

Filling

• 110 g unsalted butter, melted
• 105 g gochujang paste*
• 30 g all-purpose flour
• 12 g brown sugar
• 50 g egg (about 1 egg)

1. Whisk together the melted butter, gochujang, flour and brown sugar. The mixture will appear lumpy.
2. Whisk in the egg; the filling will emulsify into a smooth paste. Set aside.

*Gochujang paste is a sweet and spicy, deep red fermented paste popular in Korean cooking.

Egg Wash

• 1 egg yolk
• 30 g heavy cream or whole milk

Assembly

Roll and Fill

1. Generously flour the work surface and turn out the chilled dough. Dust the top with flour.
2. Roll into a 15-inch × 24-inch (38 cm × 61 cm) rectangle, with the 15-inch edges at the top and bottom. Lift the dough periodically to prevent sticking, flouring underneath as needed.
3. Spread the filling evenly over the entire surface, going all the way to the edges except for a ½-inch (1.3 cm) strip along the far long edge to allow for sealing.

Roll and Chill

1. Starting from the long edge closest to you, roll the dough into a tight spiral (as for cinnamon rolls).
2. Place the log on a baking sheet and freeze for 10–15 minutes to firm.
3. Grease two 9-inch × 4-inch × 4-inch loaf pans with nonstick spray; line the bottoms with parchment if desired.

Twist

1. Remove the chilled log from the freezer and place on the work surface.
2. Using a sharp knife, slice the log lengthwise to create two long strands.
3. Cut each strand in half crosswise, yielding four shorter pieces.
4. With the cut sides facing upward, twist two strands together and place in a prepared pan.
5. Repeat with the remaining two strands.

Proof

1. Place the pans in a warm, humid environment.
2. Proof until aerated, doubled in size, and the dough springs back slowly when gently pressed.

Bake

1. Preheat the oven to 350°F (175°C).
2. Brush the tops of the babka with egg wash.
3. Bake for 35–40 minutes or until the centers reach an internal temperature of 200°F (93°C).
4. Tent with foil if the tops darken too quickly.
5. Cool in the pans for 5–10 minutes, then unmold onto a wire rack.
6. Serve at room temperature. Store wrapped in plastic at room temperature for up to 3 days.

Photos by Amber Fouts

(This recipe appeared in the Winter 30 issue of Pastry Arts Magazine)