Halvah Babka

Pareve

Halvah babka is where tradition meets innovation — the beloved Ashkenazi swirled bread, born in Eastern Europe, reimagined with the flavors of the Israeli shuk. Instead of chocolate or cinnamon, the filling is a luscious blend of crumbled halvah, tahini paste, and a touch of honey, creating a babka with nutty, sesame-rich layers that shatter and melt in alternating bites.

This is the babka that Israeli bakeries like Breads Bakery and Lehamim made famous, and it has become one of the most sought-after variations worldwide. The tahini paste keeps the filling moist while the halvah crumbles provide texture — sandy, sweet, and fragrant with toasted sesame.

The technique is the same as any babka: roll the enriched dough thin, spread the filling edge to edge, roll tightly, split lengthwise to reveal the layers, twist, and bake in a loaf pan. A sugar syrup brushed on while still hot ensures a glossy, moist finish. The result is a bread that is simultaneously Ashkenazi in form and Sephardi in flavor — a true expression of modern Israeli baking.

What Makes This Special

• Halvah and tahini filling — Sesame-rich layers that crumble and melt.
• Israeli bakery innovation — The modern classic of Tel Aviv’s artisan bakeries.
• Ashkenazi meets Sephardi — European technique with Middle Eastern flavors.
• Pareve — No dairy, perfect for any meal.

Ingredients

Dough

Filling

Syrup

Step-by-Step Instructions

Step 1: Make the Dough

Mix flour, sugar, salt, yeast. Add eggs, oil, water. Knead 10 minutes until smooth and elastic. Cover, rise 1½–2 hours until doubled.

Step 2: Prepare Filling

Stir tahini, honey, and salt together until smooth. Crumble halvah into small pieces.

Step 3: Roll and Fill

Divide dough in half. Roll each half into a rectangle about 40 × 30 cm (16 × 12 in). Spread half the tahini mixture over each rectangle. Scatter crumbled halvah evenly over the tahini. Roll up tightly from the long side.

Step 4: Shape

Using a sharp knife, split each log lengthwise to reveal the layers. Twist the two halves around each other, cut sides facing up. Place in greased 23 × 13 cm (9 × 5 in) loaf pans.

Step 5: Proof and Bake

Cover, proof 45–60 minutes until risen above the rim of the pan. Preheat oven to 175°C / 350°F. Bake 35–40 minutes until deep golden. Meanwhile, make the syrup: boil sugar and water 2 minutes until dissolved. Brush hot babka with syrup immediately after removing from oven. Cool in pans 15 minutes, then turn out.

Storage & Make-Ahead

• Room temperature: 3–4 days wrapped. The tahini keeps it moist.
• Freezing: Up to 3 months. The halvah may soften slightly but the flavor intensifies.
• Best on day two: The flavors meld beautifully overnight.

Troubleshooting

Frequently Asked Questions

What type of halvah should I use?

Plain tahini halvah works best. Flavored varieties (pistachio, chocolate) can also work but may compete with the tahini base. Use high-quality halvah for the best results.

Can I use store-bought puff pastry?

Babka is not made with puff pastry — it uses enriched yeast dough. The yeasted dough is essential for the babka texture.

Is this the babka from Breads Bakery?

Inspired by the Israeli halvah babka trend that Breads Bakery popularized. Each bakery has its own ratio, but the concept is the same: halvah + tahini + babka dough.

Can I make this into babka buns?

Yes. After splitting and twisting, cut into individual portions and bake in a muffin tin for 22–25 minutes.