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,, but our beautiful weather has me dreaming of all things strawberry.
Strawberry Babka Bread
Ingredients
Units
Scale
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
- 1 lb strawberries
- 1 cup granulated sugar
- 2 Tbsp lemon juice freshly squeezed
Glaze
- 1 cup powdered sugar
- 1 –2 Tbsp whole milk
- 1/2 tsp clear vanilla extract
- dash salt
Instructions
- Make the strawberry filling:
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In a shallow dish, sprinkle strawberries with sugar, cover, and refrigerate for 2 hours.
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In a medium saucepan, add strawberries, lemon juice and heat to a simmer.
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Stir frequently until jam thickens and bubbles cover the surface (about 30 minutes).
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In a food processor, blend the jam until you have a puree-like consistency. Pour jam into a clean jar and let cool completely.
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- 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
- 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)
- 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
- Category: Baking
- Method: Baking
- Cuisine: Polish
Help! The link for the strawberry filling recipe is broken!
Thank you for pointing that out – the recipe has been updated to include the preserves.
Your link for the strawberry sauce doesn’t work
Thank you for pointing that out – the recipe has been updated to include the preserves.
I love how the bread is twisted and all the glaze and icing on top; it looks divine!