Heather Kinnaird is the blogger behind French Press, a blog…
babka. sweet, twisted, yeast bread. what’s not to love? it makes the perfect sweet breakfast or brunch treat, snack for afternoon tea, or even a delicious dessert. I do love a good multi-use recipe.
Babka is traditionally filled with cinnamon or chocolate, check out my chocolate babka recipe here. But our beautiful weather has me dreaming of all things strawberry.
Click here for the strawberry filling recipe.
PrintStrawberry Babka Bread
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Heather Kinnaird
Ingredients
babka dough
- 2 tsp instant yeast
- 3 cups flour
- 1/4 cup plus 2 Tbsp sugar
- 1/2 tsp salt
- 1/3 cup warm milk (about 110 degrees)
- 3 eggs (divided)
- 1/2 tsp vanilla
- 1/2 cup butter (at room temperature, cut into small pieces)
strawberry filling
- Click the link above for the recipe.
glaze
- 1 cup powdered sugar
- 1 –2 Tbsp whole milk
- 1/2 tsp clear vanilla extract
- dash salt
Instructions
- in the bowl of a stand mixer combine the yeast, flour, sugar, and salt
- add the milk, 2 of the eggs, and vanilla, and mix on low using the dough hook attachment until the dough starts to come together. if the dough is too dry, add 1-2 Tbsp more milk
- add butter 1 piece at a time, making sure the butter is fully incorporated before adding more
- knead on medium speed until the dough pulls away from the sides of the bowl; dough should be smooth and elastic
- place dough in an oiled bowl, cover, and let rise until doubled (this could take 1 1/2 – 2 hours)
- make the strawberry filling while the dough is rising –
- combine the strawberry preserves, cinnamon (if using) and cornstarch
- cook over medium heat util thick (about 5 minutes) cool and then refrigerate at least 30 minutes
- once the dough has risen, roll to a rectangle 12 inches by 16 inches
- whisk the remaining egg with 1 Tbsp water and brush the edges of the dough
- spread strawberry filling over the dough, leaving a 1 inch border
- beginning with a short end of the rectangle, roll dough, making sure to press the edges
- cut dough in half, lengthwise, and twist pieces around each other
- place babka cut side up in a loaf pan lined with parchment paper
- cover and let rise until doubled again – about 1 hour
- preheat oven to 350 degrees
- bake for 30 minutes, cover with foil, and bake an additional 30 minutes
- brush the hot loaf with strawberry preserves
- cool in pan 15 minutes, remove and complete cooling on a rack
- to make the glaze, whisk together the powdered sugar, milk, vanilla, and salt
- drizzle glaze over cooled loaf
Notes
make sure loaf is completely cool before slicing
adapted from my chocolate babka recipe, and from bake from scratch
- Category: Baking
Heather Kinnaird is the blogger behind French Press, a blog dedicated to family friendly meals, sweet treats, and homemade versions of store bought classics. When she's not in the kitchen you 'll probably find Heather chasing after her kids, three dogs, 6 chickens, and sometimes all of the above.
I love how the bread is twisted and all the glaze and icing on top; it looks divine!
Your link for the strawberry sauce doesn’t work