Transfer to a loaf tin, cover with a proving bag and put in a warm place to prove until doubled in size. Tip the dough out and knead in another 20g (¾oz) butter until well combined and the dough forms a smooth ball. Mix well between each addition, allowing the butter to incorporate before adding more. To make the babka, it takes 30 minutes of hands-on time, and then 45 minutes to bake. Add the egg and lightly beat to combine. View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Scrumptious Pies 12 recipes. I decided to give the babka a go after the recent Technical. Leave at room temperature for about 2 hours (or in a proving drawer for 1 hour), until doubled in size. The Challenges.