Ingredients
Scale
- Blueberry Preserves:
- 3 cups blueberries
- ¾ cup sugar
- 1 tablespoon lemon juice
- Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup sugar
- Babka Dough:
- 4 cups all-purpose flour
- ⅓ cup sugar + 1 teaspoon sugar, divided
- 1 teaspoon kosher salt
- 1 package active dry yeast (about 2¼ teaspoons)
- 1 cup milk, warmed to about 100–110°F
- 2 eggs
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, very soft and cubed
- Sugar Syrup:
- ⅓ cup sugar
- ⅓ cup water
Instructions
- Prepare Blueberry Preserves:
- Combine blueberries, sugar, and lemon juice in a medium saucepan.
- Bring to a boil, then reduce heat to medium and simmer for about 15 minutes, stirring occasionally until thickened.
- Refrigerate while the dough rises.
- Prepare Cream Cheese Filling:
- Beat cream cheese and sugar until combined.
- Set aside until ready to fill the dough.
- Prepare Babka Dough:
- In a bowl, whisk together flour, ⅓ cup sugar, and salt.
- Warm milk to 100-110°F; add 1 teaspoon sugar and sprinkle yeast over the milk. Stir to combine and let stand for about 5 minutes until foamy.
- Add eggs, vanilla, and the flour mixture to the yeast mixture. Mix on low speed until combined, then increase speed to medium-low and mix for about 5 minutes until the dough is smooth.
- Add softened butter, one tablespoon at a time, mixing on medium-low for about 4 minutes until incorporated.
- Transfer the sticky dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1½ hours until doubled in size.
- Assemble Babka:
- Punch down the risen dough and divide it into two equal halves.
- Roll one half into a 12×16 inch rectangle.
- Spread half of the cream cheese mixture over the dough, leaving a small border on one long edge.
- Spread half of the blueberry preserves over the cream cheese layer.
- Starting from the long side without the border, roll the dough into a tight log.
- Slice the log in half lengthwise and twist the two halves around each other to form a braid.
- Transfer the braided dough to a loaf pan lined with parchment paper.
- Repeat with the second half of the dough.
- Second Rise and Baking:
- Cover the loaf pans with plastic wrap and let rise in a warm place for about 1 hour until doubled.
- Preheat oven to 350°F (175°C).
- Bake the babkas for about 40 minutes until golden brown on top.
- Apply Sugar Syrup:
- While the babkas bake, prepare the sugar syrup by combining sugar and water in a saucepan over medium heat until the sugar dissolves.
- Immediately after removing the babkas from the oven, brush the sugar syrup over the tops of the loaves.
- Cool and Serve:
- Allow the babkas to cool in the pans for a few minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For convenience, the dough can be prepared the day before and refrigerated overnight for the first rise.
- Once cooled, babka can be wrapped and frozen for up to 1-2 months.
- This recipe yields two loaves; enjoy one now and save the other for later!
Prep Time: 55 minutes | Cooking Time: 40 minutes | Total Time: 4 hours 5 minutes | Servings: 2 loaves