Strawberry Babka Recipe

Sweet yeasted dough filled with strawberry preserves and shaped into a swirled bread.

Course Dessert

Cuisine jewish

Keyword strawberry babka

Prep Time 45

Cook Time 45

Servings Slices

In a bowl of a stand mixer, fitted with the paddle attachment, measure the flour, dry milk powder, yeast, salt, sugar and eggs.
Mix on low while drizzling the milk until you have a shaggy mass.
Replace the paddle attachment with the dough hook and mix on medium-low speed for another 1-2 minutes, until you have a rough, dough.
Increase the speed to medium then add the butter, one piece at a time waiting for each piece to be mostly incorporated before adding the next.
Once you added the last piece of the butter increase the speed to medium-high and mix until the dough cleans the bottom and sides of the bowl and you have an elastic, smooth dough.
Spray the top with oil, cover the bowl with plastic wrap and set a side to rise in a warm spot for 90 minutes, or until double in size.
Chill the dough for about 30 minutes before shaping.

Place the almond flour, sugar, melted butter, egg, flour and almond extract in a large bowl and mix until smooth.

Grease two 8, or 9-inch loaf pans and line with parchment paper.
Divide the dough into two equal parts and roll each part over a clean lightly floured surface into a 12x16-inc rectangle.
Spread half of the almond cream on top of the dough.
Spread half of the strawberry preserves on top of the almond cream.
Roll the dough into a spiral starting from the long side.
Fold the log into a U so the ends are next to each other.
Twist the two sides of the log around each other 2-4 times.
Gently lift and place the pastry in the prepared pan. Repeat with the second piece of dough.
Brush the top of the pastries with the egg wash and set it a side to rise for the second time.

Bake at a 350F (180C) preheated oven for 35-40 minutes until the inner temperature is 180F-190F (82-87C).
Remove from the over and allow the Babkas to cool in the pans for about 45 minutes before inverting and serving.

Store at room temperature covered with plastic wrap, or foil for up to five days. To freeze wrap tightly and freeze up to 2 months. Thaw overnight and reheat before serving.
You can prepare the dough, let it rise, shape it, and then refrigerate it overnight. The next morning, simply bake it fresh.
To freeze unbaked babka, place it in the pan, then wrap the entire pan tightly with plastic wrap and foil. When you're ready to bake, take it out of the freezer, let it come to room temperature, and allow it to rise before baking
This recipe yields 2 8, or 9-inch loaves, each makes for 12-14 slices depending on the size of the slices. Or, one large tube pan yields 18-24 slices.
You can skip the almond cream layer and only use strawberry jam, or replace the almonds with any other nut you like.