It’s crawfish season and that means crawfish mode!
Unfortunately for me, its hard to find some good crawfish out here in Dallas, but I found some spots that can satisfy the craving! Luckily frozen crawfish tails are easy to find. I had some crawfish tails and decided to make some crawfish babka.
This recipe was inspired from a front cover recipe that I saw from Bake From Scratch Magazine. It was for a savory cheese Babka with sun-dried tomatoes, so why not make a savory crawfish babka?
Back home crawfish bread is usually made with French bread. The filling is like pimento cheese to the next level. This was my first time making babka and really love it! It reminds me of brioche bread–extremely buttery goodness.
Happy baking friends!
- 3 cups all purpose flour
- 1/4 cup granulated sugar
- 2 3/4 teaspoons active dry or instant yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon creole seasoning
- 3 1/2 teaspoons kosher salt
- 3 large eggs
- 2 large egg yolks
- 2/3 cup warm whole milk 120°
- 1 stick butter room temperature
- 1 large egg white
- 1 tablespoon water
- 2 tablespoons butter
- 1/2 pound crawfish tails
- 1/2 teaspoon creole seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- a few dashes of hot sauce
- 1 bunch of green onions sliced
- 1 cup mayo
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cheddar cheese shredded
- 3/4 cup cheddar cheese
- 2 tablespoons green onions, sliced
In a bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, yeast, garlic powder, creole seasoning and salt. Stir in eggs and egg yolks. With mixer on low speed, gradually add warm milk,, beating until dough comes together. Increase mixer speed to medium-high and beat for 8 minutes. If the dough is stretchable, it is done, if not beat for 2-3 minutes more and you are good to go.
Switch to the dough hook attachment. With mixture on medium-high speed, add butter in three additions, making sure to incorporate each addition before adding the next. Beat until a smooth and elastic dough forms and pulls away from sides of bowl.
Spry a large bowl with coking spray. Place dough in in bowl, turning to grease top. Cover the surface with plastic wrap and let sit in a warm place until it doubles in size. Refrigerate dough for 30 minutes.
While dough is resting, make filling. In a skillet, melt butter and add the crawfish tails. Sauté for 3-4 minutes. Add creole seasoning, garlic powder, kosher salt and hot sauce. Stir well and then add the green onions. Place aside on a paper towel to get excess liquid up and cool. Transfer filling to bowl and and add the mayo and cheese. Stir until combined well, place aside.
Spray a 9x5 inch loaf pan with cooking spray. In a small bowl, whisk together egg white and 1 tablespoon of water.
On a heavily floured surface, roll dough into 16x12-inch rectangle. Brush edges of dough with egg wash. Spread crawfish filling over dough making sure to leave a 1-inch boarder. Starting with one short side, roll up dough, jelly roll style and pinch seam to seal. Using a bench scraper, cut roll in half lengthwise. Carefully twist dough pieces tightly around each other, making sure to pinch the ends to seal. Place in prepared pan, cut sides up. Tuck ends and sides tightly into pan. Cover and let rise in a warm place until doubled in size, 30 minutes to an hour. Preheat oven to 350°. Bake for 20 minutes. Cover with foil and bake until an instant-read thermometer inserted registers 190°, 40-45 minutes more. Last 10 minutes of cooking, sprinkle cheese and green onions on top. Let cool in pan for 10 minutes.