Jam Babka Recipe

Author: Veena Azmanov

Prep Time: 20

Cook Time: 50

Rise & Proof: 1 15

Total Time: 2 25

Calories: 25

Adjust Servings Here: 10 servings

Description

If you want a new, delicious way to sweeten your morning coffee or afternoon tea, look no further than jam babka. This delectable bread-cake hybrid looks stunning and tastes even better. Jam babka is an old-world traditional recipe passed down from generation to generation and is making a comeback in home bakeries worldwide.

Ingredients

Babka Dough

180 ml (¾ cup) Warm milk about 110 F
100 g (2 large) Eggs
50 g (large) Egg yolk
7 g (1 tsp) Instant yeast (or 21 grams fresh bakers yeast)
45 g (3 tbsp) Sugar or sugar
500 g (4 cups) Bread flour (or all-purpose flour)
6 g (1 tsp) Kosher salt
60 g (4 tbsp) Butter unsalted, room temperature

Plus

1 cups (340 g) Jam I used strawberry and plum
½ Egg with 2 tbsp of water for egg wash

Instructions

Make the Dough - In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Add the eggs and egg yolk and whisk briefly to combine.
Add the flour and salt, then mix with the dough hook until a soft dough forms. Knead for about 5 minutes until the dough starts to come together and looks smooth.
Add the softened butter a little at a time, letting each addition incorporate before adding more.
Continue kneading for 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky.
180 ml Warm milk, 100 g Eggs, 7 g Instant yeast, 45 g Sugar, 500 g Bread flour, 6 g Kosher salt, 60 g Butter, 50 g Egg yolk
First Rise - Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Roll and Fill - Punch down the dough and roll it on a lightly floured surface into a large rectangle, about 12 x 16 inches.
Spread an even layer of jam over the dough, leaving a small border around the edges. Be careful not to overfill, as too much jam can leak out during baking.
If your jam is very loose, stir it first or warm it only slightly so it spreads easily without becoming runny.
1 cups Jam
Shape the Babka - Starting from the long side, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layers.
Twist the 2 halves together, keeping the cut sides facing upward so the jam swirls stay visible.
Transfer the twisted dough carefully into a greased 9 x 4-inch loaf pan.
Second Rise - Cover loosely and let the babka rise again for 45 to 60 minutes, until slightly puffy. Brush the top gently with egg wash for a shiny golden crust.
½ Egg with 2 tbsp of water
Bake - Bake at 350°F / 180°C for 35 to 40 minutes, or until the loaf is golden brown and baked through. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
Finish and Serve - Let the babka cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool further.
You can leave it plain, dust it with powdered sugar, or brush the top with a little warm jam for a glossy finish.
Slice and serve slightly warm or at room temperature. If you want, I can also do the tips and troubleshooting table for the Jam Babka so it matches the Biscoff one.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you