Description
Delectable Polish jam-filled babka delights home bakers with rich, swirled pastry perfection. Warm bakery aromas and heritage flavors invite you to savor each luxurious, tender slice of this traditional Eastern European treat.
Ingredients
Scale
- ⅔ cup (165 ml/grams) dairy-free milk, warm
- 2 ½ – 3 cups (315 – 375 grams) all-purpose plain flour, or bread flour
- ½ cup (112 grams) vegan butter, room temperature
- 3 tbsps (40 grams) granulated sugar, or coconut sugar
- 1 tbsp (10 grams) instant dry yeast
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 pinch of salt
- 1 cup (110 grams) fresh or frozen raspberries
- 3 tbsps (40 grams) granulated sugar, or liquid sweetener to taste
- 2 tbsps (14 grams) cornstarch / corn flour
- 1 squeeze of lemon juice, optional
- ¼ cup (50 grams) granulated sugar
- 2 tbsps (30 grams) water
Instructions
- Compote Creation: Meld raspberries, sugar, cornstarch, and water in a saucepan. Bring to a vigorous boil, then reduce to a gentle simmer for 7-10 minutes until the mixture transforms into a glossy, thick jam. Optionally, puree for a smoother consistency. Cool completely.
- Dough Preparation: Warm milk to lukewarm. Combine flour, yeast, sugar, salt, eggs, and butter in a stand mixer with dough hook. Knead for 8-10 minutes until the dough becomes silky and elastic, pulling away from bowl sides. Transfer to a greased bowl, cover, and let rise in a warm spot for 60-75 minutes until volume doubles.
- Dough Shaping: Generously flour a work surface. Roll dough into a 10×8 inch rectangle. Spread cooled raspberry compote evenly, leaving a small border. Carefully roll into a tight log from the longer side. Slice the log lengthwise, creating two halves.
- Braiding and Rising: Twist the dough strands together to form an intricate braid. Transfer to a parchment-lined loaf pan. Allow a second rise for 45-60 minutes in a draft-free area until puffy and pan-filling.
- Baking Process: Preheat oven to 340°F (170°C). Bake for 35-40 minutes, tenting with foil if top browns too quickly. Simultaneously, create a sugar glaze by dissolving sugar in water over medium heat until transparent and slightly thickened.
- Finishing Touches: Remove babka from oven and immediately brush with sugar glaze, allowing it to penetrate the warm crumb. Cool in pan for 15 minutes, then transfer to a wire rack to complete cooling, letting flavors meld and texture set.
Notes
- Compote Consistency Check: Ensure the raspberry compote thickens to a jam-like texture, stirring constantly to prevent burning and achieve a glossy, smooth finish.
- Dough Rising Secrets: Choose a warm, draft-free spot like near a preheated oven or inside a turned-off oven with the light on to help the dough rise perfectly.
- Precision Rolling Technique: Use a ruler to measure the dough rectangle accurately, ensuring even spread of filling and consistent babka texture.
- Glaze Application Pro Tip: Brush the hot sugar glaze immediately after baking to create a shiny, delectable crust that locks in moisture and adds extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg