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This decadent twisted loaf fuses buttery babka with lively homemade strawberry jam and a sugary finish similar to your favorite donuts. You’ll spot cheerful pink jam winding through soft, pillowy dough every time you slice it. Letting the dough chill overnight keeps things easy to handle and really brings out the flavors. Whip this up for a standout morning treat or as a sweet partner to an afternoon coffee – it’s a fun mix of old-school European baking and playful donut vibes that feels both fresh and deeply comforting.
I dreamed this one up after loving classic chocolate babka, but I wanted something sunnier for spring celebrations. I fiddled with the dough and filling until it felt just right, and now my family won’t stop asking for it at every get-together. My brother—normally he skips dessert—he actually picked this over birthday cake last year! The best review, though? My Hungarian grandma, who’s picky about straying from tradition, said it brought back memories of her favorite old-school fruit pastries but also felt brand new and exciting.
Top-notch Ingredients
- Ripe strawberries: Bring that bright color and bold berry punch to the jam
- Cornstarch: Thickens up the filling so it doesn’t turn runny
- Simple sugar syrup: Gives a final, glossy sweetness and helps it stay moist
- Fresh lemon zest: Adds a fresh zingy note that wakes up the dough
- Pure vanilla extract: Warm flavor all the way through, both in the dough and filling
- Active dry yeast: Makes the dough rise nicely and brings out deep flavors
- Whole milk: Keeps the bread soft and fluffy by giving moisture
- Granulated sugar: Feeds the yeast, sweetens things just right, and affects texture
- Unsalted butter: Makes everything rich and gives the soft, tender crumb
- Fresh eggs: Help bind things together and give the dough that golden color
- All-purpose flour: Exactly the right structure for a chewy, just-right loaf
Effortless Baking Instructions
- Bake And Finish Up:
- Bake your loaf in the hot oven for about 45–50 minutes till golden. As soon as it’s out, brush with the sugar syrup and roll gently in sugar after it cools a bit.
- Let It Rise:
- Drop your twisted dough into a greased pan, cover, and let it rise for about half an hour as you warm the oven to 375°F.
- Shape Those Swirls:
- Chilled dough goes into a rectangle, spread over your cooled filling leaving the edges free. Roll it up snug, slice lengthwise, and twist those two strands together for that signature look.
- Whip Up Strawberry Filling:
- Simmer strawberries and sugar, give them a light mash, and keep it going for 10 minutes. Blend if you want it extra smooth. Stir in cornstarch so it thickens, then pop in your vanilla and lemon juice at the end.
- Build Up Strength:
- Knead for almost ten minutes until it’s smooth. Move dough to a greased bowl, cover, and chill overnight in the fridge.
- Start With The Dough:
- Warm your milk (about 110°F), scatter yeast on top, and let it sit for 10 minutes. Dump flour, sugar, salt, vanilla, and lemon zest in your mixer, add eggs and the yeast mix, and then slowly mix in the butter.
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Over many tries, I figured out that if the dough warms up too much after filling, you’ll end up with gooey overflow and blurry swirls. Now my daughter spreads the berry mix while I handle twisting the dough—makes it a team effort. First time I shared this at a brunch, three friends asked how to make it before they even finished their slices, sure I’d gotten it from some fancy bakery. Getting those real, happy reactions is honestly what makes baking special for me.
Perfect Pairings
This loaf tastes amazing with a scoop of vanilla bean ice cream, a spread of creamy mascarpone, or a cup of smooth medium roast coffee.
Fun Variations
Switch things up with mixed berry jam, apple butter with cinnamon, or try a chocolate strawberry twist using a dark chocolate layer.
Storing Tips
Keep it covered on the counter for up to three days, or freeze slices for up to two months. Warm them at 300°F to make everything soft again.
Quick Fixes
Chill the filling before you roll, pop some foil on top if it browns too fast, and always use a serrated knife if you want nice, clean slices.
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The magic here is how easy it is to pull off something that looks like a showpiece. While bakery shelves might make you think you need fancy tools, this approach proves you can do it at home with a little planning. What’s great is it gets people into classic babka technique but with bright, playful flavors. Seeing someone cut into that swirl for the first time always makes me smile—it’s a reminder of why baking and sharing matters so much.
Frequently Asked Questions
- → Is it okay to swap in store-bought jam instead of making my own?
- Definitely! You’ll need about 1½ cups of a thick, good-quality strawberry jam or preserves. Make sure it’s not runny, so it holds up well in the dough.
- → Why bother letting the dough rest in the fridge overnight?
- Chilling lets all the flavor develop, and makes the dough way easier to shape. It also helps the final bread get that awesome texture.
- → Will this babka hold up in the freezer?
- Absolutely, it freezes great. Just wrap tightly in plastic and foil, stash it in the freezer for up to three months, and let it thaw on the counter when you’re ready to eat.
- → How can I fix jam that's too thin?
- Just let your jam simmer longer till it thickens, or mix in a teaspoon of cornstarch dissolved in water. You want the jam to be spreadable but not drippy.
- → Can I use other fruit in place of strawberries?
- For sure! Raspberries, cherries, peaches, or blackberries all work. Just remember to tweak the sugar depending on how sweet your fruit is.