Petra Galler’s Tahini & Honey Babka Loaf Begs To Be Slathered In Soft Butter

Slice this glossy, honey-sweetened babka into thick slabs. Photo / Melanie Jenkins

I’m in love with this flavour combination. Try to find the best quality tahini you can and always use hulled, as unhulled tahini can be a little on the bitter side.

Recipe extracted from ‘Butter, Butter’ by Petra Galler (Allen & Unwin, $49.99), out now.