Babka is Jewish braided filled sweet bread, that originates in Poland.
Ingredients:
- 500 g of all purpose flour
- 20 g of fresh yeast
- 50 ml of rice milk
- 1 tablespoon of sugar
- 2 tablespoons of flour
- zest of one lemon
- a pinch of salt
- 130 ml of rice milk
- 230 g of blueberries
- 80 g of sugar
- a teaspoon of vanilla extract
- 50 g of coconut butter
- 2 tablespoons of sugar
- 2 tablespoons of water
Preparation:
- Mix the yeast with warm rice milk, a tablespoon of sugar and a tablespoon of flour. Let it rise in a warm place.
- Sift flour through a sieve and mix in a pinch of salt and lemon zest. Add yeast mixture and 130 ml of warm rice milk. Knead the dough until soft and let it rise in a warm place.
- Place blueberries in a pot, add 80 g of sugar and vanilla extract. Cook for 5 minutes and set aside to cool down.
- Knead the dough again and place it on a floured surface. Divide it in half using a knife.
- Roll both pieces into an oblong shape.
Cut coconut butter into small chunks and place it evenly over your dough. Pieces of butter will add a soft flakey layer to the dough, cover them with the blueberry sauce and roll them up into a rulade like shape.
Cut them along the length, getting four long shaped parts of dough.
- Braid the parts together moving them one across each other, braiding it in a circled shape.
Add a few blueberries on top.
- Bake it at 175 degrees C for 35 to 40 minutes.
- Mix 2 tablespoons of hot water with two tablespoons of sugar, until sugar desolves and you get a thick syrup. Cover Babka bread with the syrup, right after taking it out of the oven.
