ZUCCHINI SANDWICH:
• 1-2 zucchinis
• 250 g Zdenka Trapist cheese with rind
• Dry salami
• Salt and pepper
• 50 g cherry tomatoes
BABKA:
• 270 g dmBio wheat flour type 550 (2 cups)
• 1 packet dmBio yeast
• 30 g + 50 g dmBio brown cane sugar (3 tablespoons + 1/4 cup)
• 1/4 teaspoon salt
• 170 ml dmBio oat drink (2/3 cup)
• 50 g Zdenka cheese butter
• dmBio raspberry fruit spread
ZUCCHINI SANDWICH:
• Slice the zucchini into thin rounds and place them on parchment paper. Grate Zdenka Trapist with rind over each slice. Bake in the oven or grill until the cheese turns golden and the zucchini softens.
• Use the baked zucchini slices as a base for your sandwich. Add sliced tomato, dry salami, and your favorite sauces.
BABKA:
• In a large bowl, mix the flour, yeast, 30 g of sugar, and a pinch of salt. Add lukewarm oat drink (not hot, just warm) and knead into a smooth dough. Once the dough forms a ball, transfer it to a floured surface and continue kneading until soft and fully smooth.
• Shape the dough into a disk. Add room-temperature cubes of Zdenka cheese butter and knead them into the dough. At first, the dough may seem sticky, but after a few minutes, the butter will be absorbed and the dough will become soft and smooth.
• Knead the dough for at least 10 more minutes, then place it in a greased bowl, cover with plastic wrap, and refrigerate overnight.
• The next day, take the dough out onto a floured surface, knead briefly, and roll into a rectangle.
Evenly spread raspberry fruit spread (at least 3 tablespoons), leaving about half a centimeter around the edges. Roll the dough tightly lengthwise into a log. Then slice the log in half lengthwise and braid the two halves.
Place the braid in a greased loaf pan (20 x 10 cm). If it's a bit longer than the pan, gently tuck it in - the dough will rise and even out. Cover with a kitchen towel and let rise in a warm place for 1.5 to 2 hours.
Preheat the oven to 180°C (356°F) and bake the babka for 40-45 minutes, until beautifully golden brown.
To keep the babka moist, pour warm sugar syrup over it right after baking. Make the syrup by boiling 50 g of sugar with 50 g of water until the sugar fully dissolves. Let it cool slightly, then pour over the hot babka while it's still in the pan. Let it absorb for 15-20 minutes, then carefully remove the babka and let it cool completely.
