Strawberry Jam Babka Bread (Print Version)
# Ingredients:
→ Babka Dough
01 -
20g dry yeast
02 -
1/2 cup milk
03 -
1/2 cup sugar
04 -
10 tbsp butter
05 -
3 eggs
06 -
1 1/4 tsp salt
07 -
4 cups all-purpose flour
08 -
1 tsp vanilla extract
09 -
1 tsp lemon zest
→ Strawberry Jam Filling
10 -
2 containers (16 oz each) fresh strawberries, chopped
11 -
1/2 cup sugar
12 -
1 tbsp cornstarch
13 -
1 tbsp water
14 -
2 tsp vanilla extract
15 -
1 tbsp fresh lemon juice
→ Sugar Glaze
16 -
1/2 cup sugar
17 -
1/2 cup water
18 -
Extra sugar for coating the finished loaf
# Instructions:
01 -
Warm the milk until it's just above lukewarm (not too hot or you'll kill the yeast, not too cold or it won't wake up). Add the yeast to the warm milk and let it sit for about 10 minutes until it gets foamy and active.
02 -
In the bowl of your stand mixer fitted with the dough hook, combine the flour, sugar, salt, vanilla, and lemon zest with a quick mix. Add the eggs and your yeast mixture, then mix for a couple of minutes until a soft dough starts forming. If it feels super sticky, add a bit more flour.
03 -
With the mixer running on medium speed, add the butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. Keep mixing until your dough is smooth and pulls away cleanly from the sides of the bowl. Add a spoonful more flour if needed to reach the right consistency.
04 -
Grease a clean bowl with butter, then place your dough ball inside and roll it around to coat all surfaces. Cover the bowl tightly with plastic wrap and refrigerate overnight (or at least 5-6 hours). This slow, cold rise develops amazing flavor!
05 -
While your dough is chilling, make the strawberry jam filling. Combine chopped strawberries and sugar in a saucepan and cook until bubbling and the berries start to soften. Mash them with a wooden spoon, then blend until smooth. Mix cornstarch with water to create a paste, then stir this into the strawberry mixture along with the vanilla and lemon juice. Strain the jam through a fine mesh sieve, pressing with the back of a spoon to remove any lumps. Refrigerate overnight alongside your dough.
06 -
The next day, preheat your oven to 375°F and grease a loaf pan, lining it with parchment paper for easy removal. On a floured surface, roll your chilled dough into a 9×11 inch rectangle. Spread an even layer of the strawberry jam over the dough, leaving a 1/2-inch border all around. Starting from the long edge, tightly roll the dough into a log shape.
07 -
Using a sharp knife, slice the log horizontally down the center, exposing those beautiful layers of dough and jam. Turn the halves so the cut sides face upward, then twist them around each other like a braid. Tuck any uneven ends underneath and carefully transfer your twisted loaf to the prepared pan.
08 -
Bake your babka in the preheated oven for 45-50 minutes, until the top is beautifully golden brown and the loaf is cooked through.
09 -
While the babka is baking, make a simple sugar syrup by combining sugar and water in a small saucepan over medium heat until bubbling. Simmer for a couple minutes, then remove from heat. As soon as your babka comes out of the oven, brush the top generously with this warm sugar syrup. Let it cool for about 10 minutes, then carefully remove from the pan and roll the entire loaf in sugar for that signature sweet, crunchy coating.
# Notes:
01 -
This strawberry babka needs to rest overnight in the refrigerator, so plan accordingly!
02 -
The slow, cold rise in the refrigerator develops complex flavors in the dough and makes it easier to work with.
03 -
For the best texture, make sure to strain your homemade strawberry jam to remove any lumps or seeds.