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Blueberry Babka Braid

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Blueberry Babka Braid



Ingredients :

  • 1 cup whole milk
  • 6 tablespoons white sugar
  • divided
  • 2?¼ teaspoons active dry yeast
  • ½ cup unsalted butter
  • softened to room temperature
  • 2 large eggs
  • at room temperature
  • 4?¼ cups all-purpose flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 2?? cups frozen unsweetened blueberries
  • ? cup white sugar
  • 1 teaspoon orange juice
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 egg
  • 1 pinch salt
  • 1 tablespoon pearl sugar (Optional)
  • Methods :

  • Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
  • Add remaining sugar, butter, and eggs to the milk mixture. Stir until mostly combined, but it won’t be smooth.
  • Measure flour, cardamom, and salt into the bowl of a stand mixer. Pour in wet ingredients and attach dough hook. Mix until dough comes together in a shaggy mass. Cover the stand mixer with a clean dish towel and let dough rest for 10 minutes.
  • Uncover the dough and knead on medium speed until smooth, about 5 minutes. Continue to knead on low speed until dough is soft, elastic, and shiny, about 5 minutes more. Transfer to an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 1 1/2 hours.
  • Meanwhile, make the blueberry filling. Combine blueberries, sugar, and orange juice in a medium saucepan. Bring mixture to a low boil. Smash the blueberries with a potato masher. Continue to simmer until the mixture has thickened enough to spread, 15 to 20 minutes. Remove from heat and stir in extracts. Chill until completely cool.
  • Turn the dough out onto a lightly floured surface. Punch down and divide into 2 pieces. Roll 1 piece into a 9×18-inch rectangle, squaring off with a bench scraper as you roll to make it is as even as possible. Spread 1/2 of the blueberry filling over the dough, leaving about a 1-inch border. Roll up the dough into a tight roll, starting from the long edge closest to you. Pinch seams to seal. Repeat with the remaining dough and filling.
  • Place logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.
  • Use a sharp knife or bench scraper to each log in half, lengthwise, so you have 4 filled strips of dough on the baking sheet.
  • Place 2 strips across each other to form a plus sign. Arrange the remaining 2 strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat 3 more times, moving clockwise. Fold remaining strips over to the left, moving counterclockwise. Repeat folding step until only short ends remain; join ends and tuck them carefully under the braid.
  • Cover the braid and place in a warm place to rise for 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise. 1
  • Beat egg with a pinch of salt and brush some over the braid. Sprinkle with pearl sugar. 1
  • Bake in the preheated oven until golden brown, about 35 minutes. Cool completely before slicing.
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