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Carrot babka
30 m active | 2 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 265
  • Fat about 8g
  • Carbohydrates about 39g
  • Protein about 7g
This is needed
This is needed for 1 piece
  • 400 g light spelt flour
  • 40 g coarse cane sugar
  • 1 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2.25 dl buttermilk
  • 250 g carrots, coarsely grated
  • 2 tbsp lime juice
  • 50 g butter, soft
  • 50 g ground hazelnuts
  • 40 g coarse cane sugar
To shape
  • 0.5 tbsp coarse cane sugar
  • One loaf tin (approx. 25 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Mix the flour, cane sugar, salt and yeast in a bowl. Add the buttermilk, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
In a bowl, mix the carrots with all the other ingredients up to and including the cane sugar.
To shape
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 25 cm), spread the filling on top, roll up from the long edge. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared cake tin. Sprinkle with sugar.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.