Jam Brioche Babka

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

 

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.

Dough	Streusel 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 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com