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Strawberry Babka Bread

Strawberry Babka Bread

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.

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Strawberry Babka Bread

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  • Author: Heather Kinnaird


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


  • 1 cup powdered sugar
  • 12 Tbsp whole milk
  • 1/2 tsp clear vanilla extract
  • dash salt


  1. Make the strawberry filling:
    1. In a shallow dish, sprinkle strawberries with sugar, cover, and refrigerate for 2 hours.
    2. In a medium saucepan, add strawberries, lemon juice and heat to a simmer.
    3. Stir frequently until jam thickens and bubbles cover the surface (about 30 minutes).
    4. In a food processor, blend the jam until you have a puree-like consistency. Pour jam into a clean jar and let cool completely.
  2. Combine the strawberry preserves, cinnamon (if using) and cornstarch
  3. Cook over medium heat util thick (about 5 minutes) cool and then refrigerate at least 30 minutes
  4. In the bowl of a stand mixer combine the yeast, flour, sugar, and salt
  5. 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
  6. Add butter 1 piece at a time, making sure the butter is fully incorporated before adding more
  7. knead on medium speed until the dough pulls away from the sides of the bowl; dough should be smooth and elastic
  8. Place dough in an oiled bowl, cover, and let rise until doubled (this could take 1 1/2 – 2 hours)
  9. Once the dough has risen, roll to a rectangle 12 inches by 16 inches
  10. Whisk the remaining egg with 1 Tbsp water and brush the edges of the dough
  11. Spread strawberry filling over the dough, leaving a 1 inch border
  12. Beginning with a short end of the rectangle, roll dough, making sure to press the edges
  13. Cut dough in half, lengthwise, and twist pieces around each other
  14. Place babka cut side up in a loaf pan lined with parchment paper
  15. Cover and let rise until doubled again – about 1 hour
  16. Preheat oven to 350 degrees
  17. Bake for 30 minutes, cover with foil, and bake an additional 30 minutes
  18. Brush the hot loaf with strawberry preserves
  19. Cool in pan 15 minutes, remove and complete cooling on a rack
  20. To make the glaze, whisk together the powdered sugar, milk, vanilla, and salt
  21. Drizzle glaze over cooled loaf


make sure loaf is completely cool before slicing

  • Category: Baking
  • Method: Baking
  • Cuisine: Polish


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