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Strawberry Babka Bread

Strawberry Babka Bread

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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.

See Also

Click here for the strawberry filling recipe.

Strawberry Babka Bread

Heather Kinnaird
Course Baking

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

 

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