Blueberry Babka
Blueberry Babka
| Prep Time: 45 minutes + overnight | Cook Time: 45 minutes | Portions: 10–12 slices |
Ingredients
For the Brioche Dough
- 4 cups all-purpose flour
- 2¼ tsp active dry yeast
- ½ cup whole milk (warmed to 110°F)
- ⅓ cup granulated sugar
- 3 large eggs (room temperature)
- 1 tsp pure vanilla extract
- ½ tsp fine salt
- ½ cup unsalted butter, softened and cubed
For the Blueberry Filling
- 2 cups fresh BC blueberries (about two 6 oz cartons)
- ⅓ cup granulated sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp cornstarch
- A spoonful of cornstarch
For the Simple Syrup
- ¼ cup water
- ¼ cup granulated sugar
Instructions
Make the Brioche Dough
- Combine warm milk, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand for 5 minutes until foamy.
- Add flour, eggs, vanilla, and salt. Mix on low for 2 minutes, then medium for 5 minutes until a shaggy dough forms.
- With the mixer running on medium, add softened butter one cube at a time, waiting for each piece to fully incorporate before adding the next, approximately 10 minutes total.
- Increase speed to medium-high and knead for 8–10 minutes until the dough is silky, smooth, and pulls away cleanly from the sides of the bowl.
- Transfer dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight or for a minimum of 6 hours until doubled in size.
Make the Blueberry Filling
- Combine BC blueberries, sugar, lemon juice, and cornstarch in a small saucepan over medium heat.
- Cook, stirring frequently, for approximately 8 minutes until blueberries burst and the mixture thickens to a glossy, jam-like consistency.
- Remove from heat and cool completely to room temperature before using. The filling must be fully cool before spreading on the dough.
Make the Simple Syrup
- Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves completely, approximately 2 minutes.
- Remove from heat and set aside. Use to brush the babka immediately after it comes out of the oven.
Assemble and Bake
- Remove chilled dough from the refrigerator. On a lightly floured surface, roll out to a 12 × 18 inch rectangle, approximately ¼ inch thick.
- Spread the cooled blueberry filling evenly across the dough, leaving a ½ inch border on all sides.
- Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or bench scraper, slice the log in half lengthwise to expose the layers.
- Twist the two halves around each other, keeping the cut sides facing up to show the beautiful blueberry swirl. Pinch the ends to seal.
- Transfer to a buttered 9 × 5 inch loaf pan. Cover loosely and let rise at room temperature for 1–1½ hours until noticeably puffed.
- Preheat oven to 350°F. Bake for 40–45 minutes until deep golden brown on top. Use a digital thermometer to check — the centre should register 190°F when fully baked.
- Remove from oven and immediately brush generously with simple syrup. Let cool in the pan for 20 minutes before turning out. Slice and serve warm or at room temperature.
Recipe Tip
The secret to a perfectly braided babka is patience. Do not rush the overnight chill — cold dough is far easier to roll, fill, and twist without tearing. When you pump your blueberries, close-bake the slices of the dough, keeping the gorgeous green and tiny greens tiny every bake and slice.
Active dry yeast also gives you a golden babka worthy from this bakery’s downright irresistible recipe. For the absolute best lifting texture, place your babka a day ahead of time. Store it covered in the refrigerator overnight. The cold air sets the pectin beautifully, giving you a perfectly silkened and spoonable consistency.
