This is an easy and delicious recipe for a babka bread filled with fresh strawberries and coconut .The babka is made out of a brioche dough and I added saffron for a little decadents. You are welcome 😉 . The flavors are perfect for a warm summer Sunday afternoon but it’s also perfect for the holidays as a wonderful breakfast recipe or as a filled brioche bread served with butter as an afternoon treat.
If you’d like to serve it for breakfast please prepare it the evening before and refrigerate the unbaked babka bread in the fridge until morning. Let the prepared loaf pan stand for 1 hour at a warm place so that the dough can come to room temperature.
Saffron brioche babka – The saffron isn’t a must but makes the taste definitely more complex.
As you may already discovered I already have a delicious blueberry babka recipe up on our blog but I so much love babka that I though I want to add another delicious filled sweet bread recipe. And I made that new babka extraordinary decadent just for you. I added saffron to the brioche dough and some flavorful cardamom to the filling (fresh strawberries and coconut). Best decision of my life. Please if you don’t have any saffron at home you can of course leave it out. Make the babka its delicious without the saffron of course too.
Sweet yeasty bread recipes made especially for the holidays – origin of the babka
There exist a lot of babka recipes and brioche recipes out there but what is the difference between those 2 sweet bread doughs? Or are these the same? I will tell you the difference.
Babka bread is a traditionally jewish sweet bread filled and twisted or braided. There are no specific informations about the dough. Only that it’s an enriched dough so it could also be a brioche dough recipe. So why not use a delicious buttery brioche dough to make a more special and grant babka?
Traditionally babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or chocolate. The babka is usually toppedwith streusel. Jewish immigrants brought this dish, also known as Krantz Cake to New York where it became very popular at the beginning of 2010.
Brioche dough recipes are always lightly sweetened doughs. They almost contain as much butter and eggs as a buttery cake but have a very soft and airy texture instead of a cake crumb.
The important things about making this babka recipe.
- I always proof the yeast! My yeast needs to be dissolved in WARM (38°C) milk and 1 tbsp of sugar and loosely covered with a kitchen towel or plastic wrap. The yeast is prooven when the liquid becomes foamy and bubbly.
- I measure exactly! For every recipe I make measuring my ingredients is the most important rule ever.
- The dough needs to be kneaded for about 10 minutes! I know this sounds like much but it needs to be flexible.
Almost Done! Promised.
- I let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
- My babka bread needs enough time to rise! Thats very important! The brioche dough needs to be double in size before you can work with it again.
- After spreading the filling I roll the dough into a log and chill it for about 20 minutes in the fridge. It doesn’t get that messy when the filling is set.
- Don’t cut the log all the way through.
- Before I bake the babka it needs a second rising which will last almost as long as the first one.
I want to enjoy my time with my family to the fullest . Good food definitely goes hand in hand with these special moments on a Sunday morning. My deliciously filled babka is therefore the perfect breakfast recipe. We all gather in the morning around our table and enjoy the smell of the freshly baked sweet yeasty babka. The saffron and added cardamom gives it that special complex flavor which makes it super addictive. Nobody can withstand it in my family.
Warm saffron hugs Nina ❤️
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I think you might be interested in these recipes too : “Blueberry vanilla Babka” or “Cinnamon Brioche Rolls with pumpkin pecan filling” .
Beautiful as always!
Thank you so much Brooke?❤️
What does 50 butter mean?
Good morning Julia, it’s 50 Gramm . I forgot to add that. Thank you for letting me know. Have a lovely Saturday .
can you convert this to us cups and tbs for me please because these ingredients are a little to pricey to waste
Hello Julia, I’m so sorry but I don’t meassure with cups and tbsp. As you said the ingredients are pricey that’s why I solely work with a kitchen scale. It’s an exact measuring with a scale. All the best and happy Easter Nina ❤️
How far should they rise the last rise before the oven? over the top of the pan slightly or even with top of pan?
Hey Julia, the second rise should be about 45 minutes. It should almost double in size during this time. I really can’t say how high this is. It really depends on the size of your baking form . Mine was like in that image ob my post . Hope that helps 😊