Description
Polish babka weaves sweet raspberry jam through rich, buttery swirls of enriched dough, creating a mesmerizing dessert that celebrates classic Eastern European baking. Generous ribbons of fruity preserve wind through tender layers, offering pure comfort with each delicious slice.
Ingredients
Scale
Filling:
- 1 cup (110 grams) fresh or frozen raspberries
- 3 tablespoons (40 grams) granulated sugar, or liquid sweetener to taste
- 2 tablespoons (14 grams) cornstarch / corn flour
- 1 squeeze of lemon juice, optional
Dough:
- 2 ½ – 3 cups (315 – 375 grams) all-purpose plain flour, or bread flour
- ⅔ cup (165 grams) dairy-free milk, warm
- ½ cup (112 grams) vegan butter, room temperature
- 3 tablespoons (40 grams) granulated sugar, or coconut sugar
- 1 tablespoon (10 grams) instant dry yeast
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 pinch of salt
Topping:
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (30 grams) water
Instructions
- Craft a luscious raspberry compote by combining fresh raspberries, granulated sugar, cornstarch, and a splash of water in a small saucepan. Bring the mixture to a robust boil, then reduce to a gentle simmer for 7-10 minutes until the sauce thickens and develops a rich, glossy texture.
- Optional: Puree the compote using an immersion blender for a silkier consistency. Allow the jam to cool completely while preparing the dough.
- Activate the dough preparation by warming milk to lukewarm temperature. Combine flour, active dry yeast, granulated sugar, salt, eggs, and softened butter in a stand mixer fitted with a dough hook attachment.
- Knead the dough for 8-10 minutes until it becomes elastic, smooth, and pulls away from the sides of the mixing bowl. Transfer to a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm environment for 60-75 minutes until doubled in volume.
- Flour a clean work surface generously. Roll the risen dough into a rectangular shape measuring approximately 10 inches by 8 inches (25 centimeters by 20 centimeters).
- Spread the cooled raspberry compote evenly across the dough, leaving a small border around the edges to prevent filling from leaking during rolling.
- Carefully roll the dough into a tight log, starting from the longer side. Using a sharp knife, slice the log lengthwise, creating two equal halves.
- Twist the two dough strands together, creating an intricate braided pattern. Gently transfer the twisted dough into a parchment-lined 8-inch (20-centimeter) loaf pan.
- Allow the shaped babka to undergo a second rise for 45-60 minutes in a draft-free area until it becomes puffy and fills the pan.
- Preheat the oven to 340°F (170°C). Bake the babka for 35-40 minutes, watching carefully to prevent excessive browning. If the top browns too quickly, loosely tent with aluminum foil.
- While the babka bakes, prepare a simple sugar glaze by dissolving granulated sugar in water over medium heat until completely transparent and slightly thickened.
- Immediately after removing the babka from the oven, brush the hot bread generously with the sugar glaze, allowing it to seep into the warm, delicate crumb.
- Let the glazed babka cool in the pan for 15 minutes before transferring to a wire rack to cool completely, allowing the flavors to meld and the texture to set.
Notes
- Jam Preparation Tip: Simmer raspberry mixture until thickened, blending for smoother texture ensures a rich, concentrated filling that won’t make the dough soggy.
- Dough Handling Hack: Knead thoroughly until stretchy and let rise in a warm, draft-free spot to develop optimal bread structure and flavor.
- Rolling Technique: Use a floured surface when shaping to prevent sticking, creating clean layers and preventing jam from leaking during baking.
- Baking Precision: Watch the babka closely, covering with foil if browning too quickly prevents burning while ensuring even, golden coloration.
- Glaze Application: Pour warm sugar syrup immediately after baking to create a glossy, sweet exterior that locks in moisture and adds shine.
- Storage Recommendation: Cool completely before slicing, then store at room temperature wrapped in plastic or in an airtight container to maintain freshness for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg