Ingredients
Blueberry Preserves
- 3 cups blueberries
- 3/4 cup sugar
- 1 tbsp lemon juice
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup sugar
Babka Dough
- 4 cups all-purpose flour
- 1/3 cup sugar + 1 tsp sugar (divided)
- 1 tsp kosher salt
- 1 pkg active dry yeast (about 2 1/4 tsp)
- 1 cup milk, warmed to 100-110°F
- 2 eggs
- 1 tsp vanilla extract
- 10 tbsp unsalted butter, very soft and cubed
Sugar Syrup
- 1/3 cup sugar
- 1/3 cup water
Instructions
- Make 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 and mashing some blueberries with the back of the spoon until thickened. Refrigerate while the dough rises.
- Prepare Cream Cheese Filling: In a bowl, beat the softened cream cheese with 1/2 cup sugar using an electric mixer until smooth and combined. Set aside until ready to use.
- Prepare the Dough: In a large bowl, whisk together flour, 1/3 cup sugar, and kosher salt. Warm the milk until 100-110°F, then add to the bowl of a stand mixer fitted with a dough hook along with 1 tsp sugar. Sprinkle yeast over milk and stir to combine. Let stand for about 5 minutes until yeast foams.
- Mix and Knead Dough: Add eggs, vanilla extract, and the flour mixture to the yeast mixture. Mix on low speed until combined, then increase to medium-low and knead for about 5 minutes until smooth.
- Add Butter: Gradually add cubed softened butter, one tablespoon at a time, mixing on medium-low for about 4 minutes until fully incorporated and dough is sticky but cohesive. Scrape down sides as needed.
- First Rise: Cover the dough bowl with plastic wrap and let rise in a warm place for 1 to 1½ hours until doubled in size. Alternatively, refrigerate overnight for a slower rise.
- Shape Dough: Punch down risen dough and turn onto a lightly floured surface. Divide into two equal portions and shape into rectangles.
- Roll and Fill: Roll out one portion into a 12x16 inch rectangle. Spread half the cream cheese filling over it, leaving a small border on one long edge, then spread half the blueberry preserves over the cream cheese, again leaving a border on the edge.
- Roll into Log: Starting from the long side without a border, roll dough tightly into a log. If dough is sticky or warm, refrigerate for 30 minutes to firm up.
- Slice and Braid: Trim about 1 inch from each end. Slice the log lengthwise into two long halves with layers exposed. Cross one half over the other and braid them together gently, pressing edges lightly. Repeat with second dough portion.
- Second Rise in Pans: Line two 9x5 inch loaf pans with parchment paper with overhang. Place each braided loaf into a pan, pressing ends to fit if needed. Cover with plastic wrap and let rise in a warm area for 1 hour until puffy.
- Bake: Bake babkas in a preheated 350°F oven for about 40 minutes until golden and a tester inserted into the center comes out clean.
- Make Sugar Syrup: While babkas bake or cool, combine sugar and water in a small saucepan. Cook over medium-high heat, stirring until sugar dissolves. Let cool slightly.
- Glaze Babkas: Immediately after baking, brush the babkas generously with sugar syrup to give a glossy finish.
- Cool: Let cool in pans for a few minutes, then use parchment paper to lift the babkas out and transfer to a wire rack to cool completely before slicing.
Notes
- For easier rolling and slicing, refrigerate the rolled dough logs for about 30 minutes if too sticky or warm.
- You can prepare blueberry preserves a day ahead and refrigerate.
- The dough can be refrigerated overnight for the first rise to develop flavor and improve texture.
- Ensure milk temperature is warm but not hot to properly activate yeast.
- Use parchment paper in loaf pans for easy removal of babkas.
- The sugar syrup glaze keeps the babka moist and adds a beautiful shine.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Jewish, Eastern European
