Recipe: Blueberry Babka

I’ve become very enamored with Babka lately. There is something about the brioche-like texture and the sweet inside that really makes me happy but I actually do not like to stuff bread with chocolate and the cinnamon version always feels a little too dry so I decided to try a jam version and that is amazing. I can’t seem to make this without also getting jam all over the place but I’m sure that’s just a me-problem.

Blueberry Babka

AuthorMabDifficultyIntermediate

Yields10 Servings
Prep Time2 hrsCook Time30 minsTotal Time2 hrs 30 mins

Ingredients
 80 g sugar
 8 g dry yeast
 150 ml milk, warmed
 80 g butter, melted
 500 g flour
 2 eggs
 0.50 tsp salt
 250 g blueberry jam

Directions
1

Prove the yeast: In a large bowl pour in the yeast, sugar, and warm milk and let sit for 5-10 minutes until the mixture is bubbling.

2

Once proved add the butter, eggs, salt, and flour and mix together until a soft dough forms. Knead this dough for at least 10 minutes until it is no longer sticky and sit aside in warm space, i an oiled bowl for 1-2 hours until the dough doubles in size.

3

When the dough has doubled, prepared a greased loaf pan then punch out the air and then roll dough into a 30x40cm rectangle.

4

Spread the filling on the dough leaving a small 2cm space at the long edge. Once spread, roll the dough from the long side into a log. Put the log into the fridge for 15 minutes.

5

Remove from the fridge and cut a long single slit in the log keeping the top 2 cm attached. Braid the two pieces by simply twisting them around each other, then place in the loaf pan, tucking as necessary. Allow dough to rise for 45-60 minutes in the loaf pan.

6

Bake at 370°F in a preheated oven for 25-30 minutes. Cool to room temperature before cutting.

Ingredients

Ingredients
 80 g sugar
 8 g dry yeast
 150 ml milk, warmed
 80 g butter, melted
 500 g flour
 2 eggs
 0.50 tsp salt
 250 g blueberry jam

Directions

Directions
1

Prove the yeast: In a large bowl pour in the yeast, sugar, and warm milk and let sit for 5-10 minutes until the mixture is bubbling.

2

Once proved add the butter, eggs, salt, and flour and mix together until a soft dough forms. Knead this dough for at least 10 minutes until it is no longer sticky and sit aside in warm space, i an oiled bowl for 1-2 hours until the dough doubles in size.

3

When the dough has doubled, prepared a greased loaf pan then punch out the air and then roll dough into a 30x40cm rectangle.

4

Spread the filling on the dough leaving a small 2cm space at the long edge. Once spread, roll the dough from the long side into a log. Put the log into the fridge for 15 minutes.

5

Remove from the fridge and cut a long single slit in the log keeping the top 2 cm attached. Braid the two pieces by simply twisting them around each other, then place in the loaf pan, tucking as necessary. Allow dough to rise for 45-60 minutes in the loaf pan.

6

Bake at 370°F in a preheated oven for 25-30 minutes. Cool to room temperature before cutting.

Blueberry Babka

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