Jam Babka

Ingredients

6 servings

• 150 ml of milk
• 250 g of flour
• 50 g of sugar
• 1 sachet of dried baker's yeast
• 75 g of butter
• 1 pinch of salt
• 3 tablespoons of jam

Steps

1. 1

   Heat the milk to between 40°C and 50°C max. Add the yeast and 1 tablespoon of sugar.

2. 2

   Let the yeast activate for 10 minutes.

3. 3

   In the bowl of a stand mixer or a large bowl, mix the flour, sugar, and salt, and make a well in the center.

4. 4

   Then add the yeast and cold butter.

5. 5

   Knead for 10 minutes.

6. 6

   Place the dough in a large greased bowl, cover the bowl with a clean kitchen towel. Let the dough rise for 1 hour; it should double in volume.

7. 7

   Work the dough on a floured surface to expel the air. Using a rolling pin, roll out the dough on parchment paper to get a regular 30×40 cm rectangle.

8. 8

   Spread the jam, making sure to leave a border of at least 1 cm.

9. 9

   Roll the dough up on itself to form a log. Wrap the log with parchment paper and place in the freezer for 30 minutes.

10. 10

    Carefully cut the log lengthwise. Place the sides with the jam facing up, cross them in the middle forming an X, then braid them on both sides (see photo)

11. 11

    Put the braid into a loaf pan lined with parchment paper and cover with a clean kitchen towel. Let rest in a warm place for another 45 minutes; the dough should double in volume.

12. 12

    Preheat the oven to 180°C / Gas Mark 4.

13. 13

    Brush the top of the babka with a little milk and bake for 45 minutes.

14. 14

    After 30 minutes, cover the babka with parchment paper to prevent it from browning too much.

15. 15

    Wait at least 10 minutes before unmolding the brioche.