Search Angie's Recipes

Featured Recipe: 35 Recipes to make the most of Asparagus Season

Jam Brioche Babka

© 2022 |

© 2022 |


Babka originated in the Jewish communities of Eastern Europe, especially in Ukraine and Poland. Part bread, part cake, the name is thought to derive from a popular Easter cake made in Poland called “baba” which means “grandmother” in Polish. You can make babka using challah or brioche dough, both are enriched with butter and eggs, only brioche is richer. The dough is then rolled into a rectangle and usually spread with a chocolate filling. But you can try it with any of your favourite fillings. I am using homemade blueberry jam to swirl the dough. It might look impressive and difficult, but it’s easier to make than you may think.

DoughStreusel Topping, optional
  • 7 g Dried yeast
  • 150 ml Whole milk
  • 30 g Coconut sugar
  • 200 g Bread flour
  • 100 g Whole-grain flour
  • 1/3 tsp Fine sea salt
  • 1/2 tsp Ground cinnamon
  • 1 Large egg
  • 1 Egg yolk
  • 80 g Butter, chopped
  • 200 g Homemade blueberry jam or jam of your choice
  • 40 g Plain flour
  • 25 g Cold butter, cut into pieces
  • 2 tbsp Coconut sugar
  • 2 tbsp Toasted hazelnuts, finely chopped
  1. To make the streusel, place the flour in a small bowl and rub in the butter, then stir in the coconut sugar and hazelnuts. Store the streusel in the fridge until ready for use.
  2. Combine the dried yeast, milk, and 1 tsp of the sugar in a bowl. Set aside for 5 minutes or until frothy.
  3. Combine flours, salt, cinnamon and remaining sugar in the mixing bowl of your stand mixer fitted with a dough hook. Pour in the yeast mixture, egg and egg yolk and mix on low speed until everything is incorporated and the dough comes together into a rough ball, about 5 minutes.
  4. Turn the speed up slightly and add the butter, a tablespoon at a time, making sure each addition is incorporated into the dough before adding the next. Mix for 5 minutes until the dough is smooth and slightly sticky. Cover the bowl with cling film and leave to rise at room temperature for 45-60 minutes until puffy, and have risen noticeably, but it won’t have doubled. Transfer the dough to the fridge and chill for overnight. (if you want to bake the babka the same day, then chill the dough for at least an hour for the flavour to develop and chilled dough is easier to shape)
  5. Grease a 10cm x 24cm loaf pan and line the base and sides with baking paper.
  6. Flour the work surface and tip the dough onto it. Sprinkle the dough with flour and roll out to 25cm x 40cm. Keep moving the dough to make sure it doesn’t stick, dusting with extra flour if necessary. Spread the jam filling over the dough, and roll it up into a log, starting with the short end.
  7. Use a large sharp knife to cut the dough in half lengthways to expose the layers. Carefully twist the 2 halves together to create a loaf. Place in the prepared pan. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 minutes or until the dough rises slightly.
  8. Preheat oven to 180C/350F. Sprinkle the prepared hazelnut streusel on top if using and bake for 35-40 minutes or until a skewer inserted in the centres comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.

© 2022 |

© 2022 |

© 2022 |


Tom 5/11/22 22:55

...that looks like a wonderful treat.

Brian's Home Blog 5/11/22 23:08

I agree with Tom's comment, yum!

Eva Taylor 5/11/22 23:28

Your breads are always so gorgeous and delicious looking. I haven't made babka in ages, perhaps I will try this recipe for Christmas morning breakfast.

Cooking Julia 5/11/22 23:53

I like very much the swirls in the brioche!

Anonymous 6/11/22 00:16

Delicious -christine

J.P. Alexander 6/11/22 01:59

Gracias por la receta, te mando un beso.

roentare 6/11/22 03:08

It looks good enough to be a wonderful gift in a housewarming party.

Rose world 6/11/22 04:50

Beautiful swirl. Lovely bake. Great for the coming festive!!

Grace 6/11/22 07:42

Gracias Angie! Tus recetas de panes son muy apetitosas. Leyéndote ha crecido en mi el deseo de comer estas delicias que nos compartes.
Además nos permites aprender de la gastronomía internacional.
Buen domingo.

Veronica Lee 6/11/22 08:01

You are such an amazing baker, Angie! 👍👍
Those swirls are so pretty!

Lola Martínez 6/11/22 09:13

Ese brioche está diciendo cómeme, es una maravilla para la vista y después el paladar.
Un beso.

Anonymous 6/11/22 12:42

Hi Angie, It is Sunday morning and I am having a cup of coffee and now I am craving your brioche! Bernadette,

DEZMOND 6/11/22 13:18

I've never had me a babka, but I have a hot hunk on Facebook who has a page just making babkas so I follow it LOL more for him than for babkas.... Yours is gorgeous indeed.

Rainbow Evening 6/11/22 13:19

I saw this kind of bread, but didn't know the name...
Thank you for sharing recipe

Nancy Chan 6/11/22 13:22

The bread looks gorgeous and delicious.

Bill 6/11/22 20:48

That's a good looking loaf.

Whats Cookin Italian Style Cuisine 6/11/22 22:35

very pretty the colors and the jam is a nice addition to babka

Liz That Skinny Chick Can Bake 6/11/22 23:08

What a gorgeous loaf, Angie! I haven't made a babka since early blogging days...and you've inspired me to add it to my baking list as you always do!

foodtravelandwine 6/11/22 23:42

It looks great for a special winter breakfast!....I love it!.........Abrazotes, Marcela

Chef Mimi 6/11/22 23:54

So beautiful. You made it look really pretty!!! And I can imagine how delicious it is.

Anonymous 7/11/22 00:44

It's Judee from Gluten Free A-Z blog- Angie I don't even know what to say this looks so amazingly delicious. One day I would love to taste one of your fabulous baked goods! We are babka fans

jesus alvarez 7/11/22 17:27

Excelente y sugerente imagen,saludos y feliz semana.

Pattie @ Olla-Podrida 7/11/22 18:49

Wow! Angie! This is the most beautiful babka that I have ever seen. You put bakeries to shame.

speedy70 7/11/22 19:31

Bellissima questa brioche, complimenti!!!!

Hena Tayeb 7/11/22 20:28

Oh this looks scrumptious.

Muriel 7/11/22 22:25

Cette babka est magnifique et certainement hyper gourmande !

Balvinder 8/11/22 02:40

I wish i could make a gluten free version of this.

Ben | Havocinthekitchen 8/11/22 02:43

Oh wow - this babka looks terrific; such beautiful swirl. And the aroma of freshly baked brioche combined with the jam and cinnamon must be so cozy!

David 8/11/22 17:47

Angie, I've had babka a few times and it was OK. Using blueberry jam is creative and, in my opinion, it makes this recipe that much better. Take Care, Big Daddy Dave

Rhodesia 9/11/22 20:09

Interesting recipe and I love brioche. Keep well Diane

Pam 10/11/22 18:23

Drool worthy! Another stunning loaf.

The-FoodTrotter 10/11/22 23:07

I have a pot of jam in my fridge and I definitely need to recreate your beautiful babka :)

[Reply] 11/11/22 14:44

What a beautiful bread, sounds amazing!

eileeninmd 12/11/22 12:08

Hello Angie,
Your bread looks delicious, I wish could try a slice right now with my coffee. YUM
Thanks for sharing the recipe. Take care, enjoy your weekend.

My name is Erika. 12/11/22 14:27

Using jam in a babka is a brilliant idea Angie. This looks delicious. i wish one would magically appear on my kitchen counter-smile. have a great weekend Angie. I hope to catch up one of these days. hugs-Erika

Noob Cook 15/11/22 09:46

I’m always learning new things from your blog! Those swirls are gorgeous!

Anonymous 15/11/22 16:17

I do love a chocolate babka, but your jam swirled one looks quite beautiful. Jolly good idea.

Choclette x

Raymund 17/11/22 03:59

At first I thought it was made of ube :) Anyways they look really good, that marbling is where the best parts are.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google


Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!

If you enjoy my recipes and want to support me, THANKS!


Join Us

skip to top

skip to top