Babka With Strawberry Jam - (Polish -Jewish Bread)

I love baking and love experimenting on various baked goods every time. This time it is a sweet braided bread called Babka.

Also try out other Baked Goodies which are up on the blog. Now about Babka :

What is babka?

Babka is a dense cake although it looks like a bread- its a sweet yeast dough, filled with cinnamon or chocolate in layers and baked. One can call Babka is a sweet dessert with Jewish roots. It is somewhere between bread and cake. Babka is essentially brioche dough with a filling (such as chocolate or jam) and braided into a pretty shape.

How do we prepare Babka?

It is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, Jam or cheese then rolled up and braided before baking. I have used store bought jam but you can simply make your own version of jam and use that. Like I said you can use chocolate, Nutella or any spread you want. I have also tried pesto Babka. It’s simple as that!

How should you serve/relish babka?

Serve warm or at room temperature. Babka will stay fresh for 24 hours in an airtight container at room temperature. Don't keep in the fridge.

Lets see how its done. Step by step pics as well as a video is uploaded right below after the recipe. Use the pictures in the blog post as a reference.

See Notes**

Ingredients: 

• 3 cups (375g) Maida or all-purpose flour, plus more for dusting
• 1/2 cup (125mL) warm milk, 
• 1/2 cup (112g) butter, room temperature
• 3 tbsp (40g) Sugar 
• 1 tablespoon (10g) instant dried yeast**
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Jam of your choice or any spread **

Babka glaze (optional)**

• 1/4 cup (50g)  sugar
• 2 tbsp (30mL) water

Instructions:

Babka:

1. Combine all ingredients in a large bowl or stand mixer and mix until it comes together. 
2. Knead the dough for 5-10 minutes or until the dough becomes soft, stretchy and comes away from the side of the bowl. If the dough continues to stick, add a little more flour and knead again. If the dough is a little dry, add a dash of milk and knead again. 
3. Leave the dough in the bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn't double in size, place it in a warmer spot and wait until it does.
4. After 1 hr once the dough has doubled in size, dust a clean surface with flour. 
5. Roll out the dough into a rectangle shape (the long side should be a little longer than your loaf tin).
6. Spread the jam of your choice onto the dough about 1 inch away from the edge.
7. Starting from the long side of the dough, roll it into a tube/log.*** 
8. Use a sharp knife to cut the tube/log in half length ways creating two long 'strips' of pastry. Try and keep the jam side facing upwards so it looks pretty.
9. Carefully twirl/ weave the two halves together.
10. Lift the twirled dough into a lined or dusted loaf tin (I used a 4x8inch tin). 
11. Place a tea towel over the babka and set aside to rise once again. It won't double in size excatly this time, but should rise a little. I keep it for about 40 mins
12. When you are ready with this, preheat the oven to 170°C (340°F).
13. Bake the babka for 30-40 minutes or until the outside is golden brown and a skewer can be inserted into the middle and there is no wet dough on it. 
14. If the outside is browning too quickly, turn down the oven to 160°C (320°F) and cover the babka with an oven-safe bowl or plate. Remove the babka from the oven.

To make the sugar glaze: 

1. Add the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot, drizzle the sugar glaze on top. This is completely optional 

The babka is best eaten the day it is baked. Alternatively, store it an airtight container at room temperature for 1-2 days.

Notes:

* Usually eggs are used in Babka recipe, I have avoided it this time, It turned out to be good and tastes the same. Eggs make it little more fluffy I feel. 

* If your store-bought jam is a little liquidy, reduce it on the stove for 5 minutes. Add the jam to a small saucepan over medium heat and allow it to simmer until it's thick and some of the liquid has evaporated. The jam should not drip and be sticky. Always remember, the thicker the better! 

* I always use instant dry yeast which does NOT need to be activated before using it. Fresh yeast and other types of yeast may need to be activated in advance! Hence, if you using another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe as mentioned. 

* If you think your dough is too soft and will be difficult to shape, place it in the fridge for 30 minutes to firm up. 

Hope you will try this recipe and let me know in comments how it went for you. 

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