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
AuthorMabDifficultyIntermediateProve 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.
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.
When the dough has doubled, prepared a greased loaf pan then punch out the air and then roll dough into a 30x40cm rectangle.
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.
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.
Bake at 370°F in a preheated oven for 25-30 minutes. Cool to room temperature before cutting.
Ingredients
Directions
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.
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.
When the dough has doubled, prepared a greased loaf pan then punch out the air and then roll dough into a 30x40cm rectangle.
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.
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.
Bake at 370°F in a preheated oven for 25-30 minutes. Cool to room temperature before cutting.