Strawberry Swirl Babka Loaf

Having lived in New York for quite some time, I was surrounded by Jewish culture and food. From their latkes to their chewy bagels and succulent corned beef, I simply could not resist Jewish cuisine. After moving from New York, many of my favorite Jewish foods are not readily available. Thankfully, babka is what stuck with me.

Babka is a braided enriched bread. Its earliest recipes are derived from Jewish writings and recipes. Babka is typically made with either a chocolate or cinnamon filling. The yeasted dough takes a long time to rise and proof due to the high proportion of eggs, milk, and butter.

The recipe I have developed is Strawberry Swirl Babka and it makes 2 loaves. The recipe is the best of both worlds for me; my favorite fruit and my favorite Jewish treat all in one. The loaf is very filling and flavorful. The jam can be store-bought, but nothing beats homemade. Give it a try!

For brioche dough:

4 1/4 cups (500 g) all-purpose flour

2 1/4 tsp instant yeast

1 1/2 tsp kosher salt

5 large eggs, cold

1/4 cup whole milk, cold

1/2 cup granulated white sugar

2 sticks/ 1 cup unsalted butter, cold

For homemade strawberry jam:

4 cups chopped strawberries

1 1/4 cup granulated white sugar

1 tsp kosher salt

Zest of 2 large lemons (About 1 1/2 tsp)

1/4 cup lemon juice

1 1/2 tsp vanilla extract

1 tbsp cornstarch

1 tsp water

Equipment:

(Not pictured but very important: Stand Mixer)

Flexible bench scraper

1 large egg for egg wash

1 tsp whole milk for egg wash

1/4 cup all-purpose flour for dusting

Rolling pin

Ruler

Offset spatula

Serrated knife

Loaf pans

Nonstick cooking spray

Pastry brush

1 - Cut butter into 1-inch cubes and refrigerate.

2 - Add flour, yeast, and salt to the bowl of a stand mixer. Whisk to combine thoroughly.

3 - Add eggs and milk to the bowl. Mix on low speed (2 on a KitchenAid) for 2 minutes then increase the speed to medium (4) for 2 more minutes. Scrape the bowl and knead any loose flour bits into the dough.

4 - Turn the stand mixer on low speed and gradually add sugar over 4-5 minutes. Increase the speed to medium for 1 minute to make sure everything is combined.

5 - Gradually add a third of the cubed butter into the dough with the mixer running on low speed. Scrape the bowl down. Turn the mixer to medium and add another third of the cubed butter. Scrape the bowl down once again.

6- Add the final third of the butter on low speed and continue mixing until the windowpane stage is reached, 15-20 minutes.

7- Transfer the dough to a well-oiled bowl, cover with a damp washcloth, and let rise for 30 minutes.

1 - Once the dough has risen for 30 minutes, begin to perform folds. This helps strengthen the dough.

2 - Take one side of the dough and fold it onto itself. Turn the bowl 180 degrees and repeat. Now turn the bowl 90 degrees and fold. Finally, turn the bowl 180 degrees and fold.

3 - Flip the dough over and round it out into a ball.

4 - Let the dough rest, covered, for 30 minutes at room temperature.

5 - Transfer to the fridge for 8 hours up to overnight.

1 - Place a glass plate in the freezer before starting.

2 - Add chopped strawberries, sugar, salt, and lemon zest to a heavy bottom saucepan. Cook for 5-8 minutes on high heat, skimming off any foam and constantly mixing.

3 - Add lemon juice and vanilla and cook for 4-5 minutes on medium heat until the mixture begins to sputter. The jam should darken on the edges, too.

4 - Whisk together cornstarch and water. Add the slurry directly to the pot and mix constantly for 2-3 minutes.

1 - Check the jam's consistency by taking a spoonful of jam and placing it on the plate that was in the freezer. Run a spatula through it and if the line slowly fills in or stays in place, the jam is ready.

2 - Pour the jam into sterilized jars, cover, and refrigerate immediately.

1 - Remove brioche dough from the refrigerator and divide it in half.

2 - Roll the dough out into a 10-inch by 12-inch rectangle.

3 - Spread half the jam evenly and begin to roll the dough up tightly from the 12-inch side. Some filling may ooze out, but that is fine.

4 - Repeat steps 1-3 for the second loaf and refrigerate both for 15-20 minutes before slicing.

1 - Take a serrated knife and coat it with flour. Confidently slice through the entire length of the dough.

2 - Begin to braid the dough by taking one end and tucking it under another. Continue the braid and pinch the ends. This process is not always the prettiest, but a gorgeous loaf will turn out most of the time.

3 - Oil loaf pans generously and set the babkas inside.

4 - Cover the loaves with a damp washcloth and let proof for 2 1/2 to 3 hours.

1 - Preheat oven to 350 F.

2 - Make the egg wash by whisking together the egg and milk thoroughly.

3 - Uncover the loaves and carefully egg wash any dough that is visible. If egg wash gets on the jam. that is alright.

4 - Bake the babkas for 35-40 minutes, rotating the pans halfway through.

5 - The bread should look burnished or hit 196 F on an instant-read thermometer when it is fully cooked.

1 - Run an offset spatula across the edge of the loaves. Let the loaves rest in their pans for 10 minutes.

2 - Unmold the loaves onto a wire rack to cool completely. If the loaves are stuck to the pan, use a large flexible spatula and fun it under the loaves. Let cool for 1-2 hours before slicing.

This bread is best with butter or strawberry jam, but any variations are welcome. Enjoy!