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Honey Butter and Miso Babka

Honey Butter and Miso Babka

By OcadoLifePublished on 27 May 2026This Honey Butter and Miso Babka from baker and author Kitty Tait is sweet, salty and deeply buttery, with ribbons of white miso and honey that bake into a glossy, caramel-like swirl. It’s delicious toasted and spread with salted butter. Allow extra time for proving, cooling and chilling.
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Time and servings

1 hr 15 minsTotal time
12Servings
35 minsPrep time
40 minsCooking time

Ingredients

  • 450g strong white bread flour, plus extra for dusting
  • 40g caster sugar
  • 7g sachet fast-action yeast
  • 5g fine sea salt
  • 1 medium egg
  • 200ml milk, warm
  • 60g unsalted butter, softened, plus 115g (very soft) for the filling and 15g to glaze
  • 100g clear honey, plus 40g to glaze
  • 40g white miso paste, plus 1tsp to glaze
  • 65g light brown soft sugar
  • 1 tsp vanilla bean paste

Method

  • Step 1

    In a large bowl, mix the flour, caster sugar, yeast and salt. Stir in the egg and milk to form a shaggy dough. Knead for 5-7 mins until starting to smooth out, then add the 60g softened butter little by little, kneading well each time. Continue kneading for 8-10 mins until glossy and elastic. Cover with a clean, damp tea towel; leave to prove somewhere warm for 60-90 mins until doubled in size. Knock back the dough, then cover and chill for 30 mins (this makes shaping much easier and gives cleaner, more defined swirls).

  • Step 2

    For the filling, mix the 115g very soft butter, 100g honey, 40g miso, brown sugar and vanilla until spreadable.

  • Step 3

    On a lightly floured surface, roll the dough into a 25 cm x 40 cm rectangle, 5 mm thick. Spread the filling evenly over the dough, leaving a 1 cm border along one long edge.

  • Step 4

    Roll the dough from the long side opposite the border into a tight log, pressing as you go to keep it compact. Pinch the seam closed and chill for 15 mins to firm up.

  • Step 5

    Line a 900g loaf tin. Using a sharp knife, cut the log in half lengthways to expose the layers. Twist the halves around each other like a rope, keeping the swirls facing up. Lift into the tin, tuck the ends under, then cover and prove for 40-60 mins until nearly filling the tin.

  • Step 6

    Preheat the oven to 180°C/ 160°C fan/gas 4. Bake for 35-40 mins until golden and cooked through (tent with foil if browning too quickly).

  • Step 7

    Heat the remaining butter, honey and miso in a pan; brush over the hot babka to glaze. Cool for at least 20 mins before slicing. Store in an airtight container for 3 days, or freeze, sliced, for up to 2 months; toast from frozen.