Blueberry Babka

This delicious blueberry babka is the perfect breakfast delight! A crossover between bread and cake that's swirled with blueberry jam. An amazing recipe you need to try!

Ingredients

500g all purpose flour

220ml lukewarm milk

21g fresh yeast

80g softened butter

80g sugar

1 egg

250g blueberry jam

Method

Crumble fresh yeast with your fingers into lukewarm milk and stir until yeast dissolves. Mix flour and sugar in a large bowl. Add milk-mix, egg and butter and work into a smooth dough. Cover the bowl and let the dough rest for about 1 hour - it should double in size.

On a flour dusted surface kneat the dough again untitl smooth and roll out square-shaped. Mix blueberry jam with 2 tbsp. water and stir well. Spread jam on the dough evenly.

Starting at the long edge nearest you, tightly roll up the dough into a tight log. Cut the log lengthwise using a sharp knife.

Lay both halves on top of each other and twist to form spirals. Form a circle and press down bowth ends to connect - place ends in between dough strings.

Line a springform with baking parchment. Transfer babka to the baking pan, cover and let rest for another 30 minutes. Heat oven to 180°C and bake babka in preheated oven for about 45 minutes until golden brown - cover with tin foil after 30 minutes, to avoid the babka getting to dark.