Both a bread and a cake, babka is one of my favorite recipes to bake during the fall!
I love babka filled with chocolate, but I also wanted to share this blueberry babka. It's the perfect filling for the end of summer!
Babka, meaning "grandmother", originated in Jewish communities during the early 19th century.
You have to braid/twist the bread to achieve the iconic swirls when you eat a slice of babka.
Once you roll your filled dough into a log, cut into the middle and braid. This will result in pretty swirls!
1 stick butter, melted
1/3 cup warm water
1/3 cup sugar
2 1/4 teaspoons active dry yeast
2 1/2 cups all-purpose flour
1/3 cup blueberry jam
2 tablespoons water
1/4 cup granulated sugar
In a large bowl, mix together the yeast, butter, water, sugar, and eggs. Slowly add the flour and knead to form a sticky dough. Cover and proof for 6 hours in the refrigerator overnight.
Grease a 9x5-inch loaf pan with butter, and set aside.
Once the dough has risen, roll it into a rectangle that's 1/4-inch thick, and add a layer of jam. Leave the edges of the rectangle jam-free so it doesn't overflow later on. Starting from the longer side, roll the dough into a log and cut across (lengthwise) in the middle. Twist or braid the two pieces of dough together and place them into your prepared pan. Cover, and rest for 2 additional hours.
Preheat your oven to 350 degrees F. Bake for 40 minutes. Meanwhile, prepare a glaze. In a pot, over medium-high heat, melt the sugar and water together, until the sugar has dissolved. Brush the sugar syrup over the bread once it's out of the oven.
- The Bored Baker 👩🏽🍳