Babka with Berry Jam
Source: https://www.meranermuehle.it/rcp_recipe/babka-with-berry-jam
Baking/cooking time
30-40 Minutes
Rest time
1 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 heart-shaped pan (25cm)
| 500 | g | SOFFICE - Mix for sweet yeast doughs |
| 175 | ml | Water (26°C) |
| 1 | Egg | |
| 35 | g | Softened butter |
| q.s. | Red berry jam |
Preparation
- In a stand mixer, knead the mix, water, and egg for about 8 minutes until a smooth dough forms. Add the softened butter and continue kneading until fully incorporated and the dough pulls away from the bowl edges.
- Shape the dough into a ball and let it rest covered in a bowl for about 30 minutes at 30 °C or until it doubles in size.
- Grease the chosen heart-shaped pan (in the recipe, 25 cm in diameter) and line the bottom with parchment paper.
- After the resting time, divide the dough into 2 pieces and roll each out on a floured surface into a large rectangle. Thinly spread with jam, leaving a 1-2 cm border.
- Roll the dough tightly and cut it in half lengthwise.
- Next, place both rolls with the open sides up next to each other and twist them like a rope until the end. Repeat this process with the second rectangle.
- Place both braids at the edges of the heart-shaped pan and let them rise covered for about 1 hour, or until doubled in size.
- Preheat the oven to 170°C with both upper and lower heat and bake the Babka for about 30-40 minutes (perform the toothpick test!).
- Remove from the pan only when completely cooled. Dust with powdered sugar before serving.
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