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Quick Blueberry Babka

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Impresión
Tiempo de preparación45 min
Hora de cocinar45 min

This recipe for a quick blueberry babka is a delicious and easy-to-make treat. The batter is made with simple ingredients like milk, yeast, eggs, butter, sugar, vanilla, flour, and salt. Blueberries are then gently folded into the batter before it is baked in a loaf pan. The result is a moist and flavorful babka with a hint of sweetness and a burst of berry flavor. This recipe is perfect for a weekend brunch or a special occasion.

INGREDIENTES

    Blueberry Filling

  • 1 taza de arándanos gigantes de California
  • ¼ taza de azúcar granulada
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ de cucharadita de canela molida

    • Dough

  • 1 packet instant dry yeast (2-¼ teaspoons)
  • ½ cup whole milk, lukewarm
  • 1 large egg + 1 egg yoke, room temperature
  • 1 cucharadita de extracto de vainilla
  • 2.5 cups unbleached all-purpose flour, divided
  • ¼ de taza) de azúcar
  • ½ teaspoon fine sea salt
  • 5 tablespoons unsalted butter, sliced and room temperature

DIRECCIONES

  • Make blueberry filling:

    Add ingredients to saucepan over medium-high heat. Stir occasionally until mixture begins to bubble, then reduce heat to simmer and continue stirring occasionally while breaking down berries. Cook for 20-30 minutes, or until mixture has reduced by about half. Remove from heat and transfer to heat-proof container and allow to cool. This can be made 1-2 days in advance before preparing the dough.

  • Make the dough:

    In the bowl of a stand mixer, mix together yeast with lukewarm milk until yeast is dissolved. (Heat up milk in glass measuring cup for about 30 seconds on half power, until temperature reaches 100ºF) Allow mixture to get foamy, about 5 minutes. Using a stand mixer fitted with paddle attachment (or mix by hand), add in egg, egg yolk and vanilla, mixing on medium speed for about 1-2 minutes. Add in 2 & ¼ cups flour, sugar and salt, mixing on low speed until combined. Switch to dough hook attachment and beat for 3 minutes. With the mixer on low, add in butter, one tablespoon at a time, until all the butter is fully mixed in. Add in remaining ¼ cup flour and beat for another 3-4 minutes on medium speed. Once the dough is fully combined, transfer dough to a lightly oiled heat-proof bowl and cover with a tea towel or plastic wrap. Let the dough rest in a warm environment, until it has doubled in size, about 40 minutes.

  • Assemble the babka:

    Once the dough has doubled in size, roll dough onto a floured surface, shaping into a 10x12 rectangle. Spread on the blueberry filling, leaving less than ½ inch around edges. Gently roll up the dough into a log, putting the seam side down. Slice down the center of the dough, lengthwise, so you have two pieces. Make an X with the two pieces of dough, making sure the cut sides are facing up, and braid/twist the dough, gently pressing together at the ends, keeping the blueberry sides up.

  • Rest:

    Carefully transfer the braided loaf into a parchment lined 9x5 loaf pan and cover with tea towel or plastic wrap, and allow the babka to rest for 20 minutes.

  • Bake:

    Preheat oven to 350ºF. Place loaf pan on center oven rack and bake for 35 minutes uncovered, then tent with foil and continue baking another 5-10 minutes. Covering with foil prevents too much browning. Allow babka to rest in baking pan for 15 minutes before removing from pan and cooling on wire rack.

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