Strawberry Jam Babka Bread (Print Version)
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour
02 -
20g dried yeast
03 -
1/2 cup milk
04 -
3 eggs
05 -
1 tsp vanilla extract
06 -
10 tbsp unsalted butter
07 -
1 1/4 tsp salt
08 -
1 tsp lemon zest
09 -
1/2 cup sugar
→ Jam Filling
10 -
2 lbs fresh strawberries, diced
11 -
1 tbsp cornstarch
12 -
1/2 cup sugar
13 -
1 tbsp lemon juice
14 -
2 tsp vanilla extract
15 -
1 tbsp water
→ Glaze and Coating
16 -
1/2 cup water
17 -
1/2 cup sugar
18 -
Granulated sugar for finishing the loaf
# Instructions:
01 -
Heat the milk a bit (not too hot!), then sprinkle in the yeast. Let it rest for roughly 10 minutes until bubbles form and it's active.
02 -
Toss your flour, sugar, salt, zest, and vanilla into a mixer with a dough hook. Stir to combine. Add in the eggs and the milk-yeast mix, and stir for a couple of minutes until it begins to come together. Add a bit more flour if it sticks too much.
03 -
With the mixer on medium speed, drop in one tablespoon of butter at a time. Wait until each piece is mixed in before adding the next. Keep going until the dough looks smooth. It'll cleanly pull away from the bowl's edge—if not, sprinkle in a bit more flour.
04 -
Butter a clean bowl, then roll your dough ball around inside to coat every side. Cover the bowl with plastic wrap and leave it in the fridge overnight (or for at least 5-6 hours). That cold rise is what makes it taste amazing.
05 -
While the dough’s resting, grab a saucepan and simmer chopped strawberries with sugar until it looks juicy and soft. Mash gently to break them up. Blend until smooth, then whisk in a cornstarch-water mix, vanilla, and lemon juice. Strain it through a sieve to smooth it out. Chill until ready to use.
06 -
The next day, preheat your oven to 375°F. Line a loaf pan with parchment paper. Roll the chilled dough into a big rectangle on a floured countertop. Spread the jam evenly, leaving a little border around the edges. Roll it into a tight log from one long side.
07 -
Cut the log in half lengthwise, so you can see the layers. Turn the cut surfaces up, then twist the two pieces together like a rope. Tuck the messy ends under the loaf. Carefully move it into the loaf pan.
08 -
Bake the loaf for 45-50 minutes until the top looks brown and the bread is cooked through nicely.
09 -
Make a syrup by mixing sugar and water in a saucepan until it simmers and thickens slightly. Brush the warm loaf generously with the sugar mixture right after it comes out of the oven. After cooling a bit, take it out of the pan and roll it fully in sugar for a crunchy finish.
# Notes:
01 -
Plan ahead since the dough needs an overnight rest in the fridge.
02 -
The slow, cool rise boosts flavor and makes the dough simpler to handle.
03 -
Strain the strawberry jam to make sure it’s silky and lump-free.