- 1 quantity Basic Rich Babka Dough
- 1 Tbsp ground sumac
- 1 bunch thyme, finely chopped
- 2 egg whites, beaten
- ¼ cup nigella seeds
- ½ cup aioli
- 4 cups baby spinach leaves
- 24 slices prosciutto
- 24 slice provolone
- ¼ cup ayvar
Preparation time: 20 minutes + rising time
Cooking time: 30 minutes
Makes: 6 rolls
1 Preheat oven to 200°C. When the dough has almost finished mixing (see Basic Rich Babka Dough recipe), add the sumac and thyme. Mix for 2 minutes then set aside to rise for 1 hour.
2 Divide the dough into 12 pieces and roll each into a ball. Brush with egg white, dip in seeds, then arrange on lined oven trays. Press each with a Kaiser roll stamp, or slash with a small knife. Cover loosely with cling film, then set aside to rise for 1 hour.
3 Place in the oven and bake for 20 minutes, misting with a little water. Reduce the heat to 180°C and bake for a further 10 minutes. Cool on a wire rack, the halve and fill with aioli, spinach, prosciutto, provolone and ayvar.