Twisty Strawberry Jam Bread

Breads aren’t my thing. I hate when it turns out too yeasty, or doesn’t turn out at all. Here’s a variation of a Cakey Bread twist Recipe inspired by ‘The chocolate Cinnamon Babka’ recipe from ‘Peter Reinhart’s Artisan Breads Everyday‘ which is hard to muck up, even if you’re a yeast-o-phob like me :-)

Twisty Strawberry Jam Bread Recipe:

For the Bread
1 tbsp / 19g instant yeast
3/4th cup / 170g lukewarm milk
6 tbsp / 85g butter
6 tbsp / 85g sugar
1 tsp vanilla extract
4 egg yolks
3 ½ cup / 425g all-purpose flour
1 tsp salt

For the Filling:
1 Cup Strawberry Jam
1/4th Cup Butter

Or try
1/4 Cup Butter
2 tbsp cinnamon (or as much or as little as you like)
1/2 Cup brown sugar
1/4 cup fine white sugar

– Whisk the yeast into lukewarm milk and set aside for about 5 minutes.
– In a large bowl, or the bowl of a KitchenAid, cream together the sugar and butter until smooth.
– Add the yolks to the bowl, one at a time, mixing constantly for 30 seconds between each addition. Add the vanilla and mix until light and fluffy.
– Add the flour and salt and continue to mix until it all comes together.
– Now mix in the milk + yeast mixture and let it mix until it forms a soft dough.
– Knead by hand for another 2-3 minutes. You will have a soft, supple and golden dough.
-Let this rise for about 2 hours (or refrigerate overnight, making sure to remove it from the fridge two hours before baking).

For the filling:
– heat the butter and jam in a saucepan for about 8-10 mins until it bubbles and thickens.
– Take the pan off the heat and let it cool, while you prepare the dough.

– Once the dough has risen, if you would like to make 2 medium size loaves, divide the dough into 2 halves.
– Roll out the dough into an oblong sheet with a thickness of 1/8th to 1/4 inch. Make sure to keep it dusted well with flour at all times, else it might stick.
– Spread the jam mixture over it
– Then roll the sheet of dough lenthwise and then pinch the seams to seal it.
– For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.
– Now you need to let if prove for another 2 hours, but turns out, you too can totally skip it, if you’re short on time.
– Preheat the oven to 350F/175C and bake for 15-20 minutes for medium sized and 20-25 minutes for the large loaf.
– The babka tends to brown quickly because of the high(er) sugar content, but you shouldn’t worry. It tastes fab!
– Cool for an hour or eat it right away.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>