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 ❤️
I think you might be interested in these recipes too : “Blueberry vanilla Babka” or “Cinnamon Brioche Rolls with pumpkin pecan filling” .
Saffron brioche babka filled with fresh strawberries and coconut and cardamom
- 60 g white sugar
- 10 g freash yeast or 4g instant yeast
- 120 ml milk
- 60 g butter
- 350 g flour cake flour or all purpose
- 2 egg yolks Large at room temperature
- 1/2 tsp salt
- 1 egg for egg wash
Strawberries and coconut filling
- 500 g strawberries fresh
- 50 g brown sugar
- 2 tbsp balsamic vinegar
- 2 tbsp flour
- 125 g desicated coconut pan roasted until golden brown and smeels wonderfully
- 2 tsp cardamom
- 100 g brown sugar
- 100 ml coconut milk
- 50 butter room temperature and soft
- 1/4 tsp saffron threads
Babka – brioche dough
- First mix warm milk (45-50 degree C) and saffron threads together and let it stand for 1 hour.Then dissolve 1 tbsp of the sugar into the warm milk. Milk should have about 37C° or 97F°.
- Add the fresh or dry yeast, stir, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are building
- In a medium mixing bowls sift the flour and the salt and incorporate the cold butter and the rest of the sugar with a pastry cutter until everything is very fine in size.
- Add the egg yolks and the yeast mixture and mix with the hook attached on medium speed until not sticky any longer or knead everything with your hands. That's about 10-15 minutes.
- When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.
- When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.
- Prepare a deep loaf pan 30x12cm with butter and flour it out.
- Shape the dough loosely into a rectangular and roll it out. The shorter side of the dough should be facing you and should be as long as your loaf panThe dough should be about 1cm thick and 30×40 cm.
- Spread the coconut filling onto the dough but leave 2 cm free on the shorter side facing away from you.
- After that add the fresh strawberries on top.
- Start rolling up the dough starting from the short side facing you to the other short side.
- Put the log for fifteen minutes into th fridge so that the filling can firm up and it doesnt become such a mess.
- Remove from the fridge and use a knife to slice the log into two pieces but leave about 3 cm whole.
- Braid both strands by going over and under. Tuck the ends in and place it into the loaf pan.
- Let the dough raise one more time for about 45 minutes and brush the top with a lttle egg wash
- ***Note if you let the Babka rest in the fridge overnight it needs to rest another hour in the morning at a warm place to come to room temperature before baking.
Strawberry and Coconut filling
- Cut the strawberries into small pieces and mix together with the 50g of sugar, flour and balsamin vinegar.
- When you dry roast the dessicated coconut until golden brown turn off the heat take the pan from the cook top.
- Add the coconut milk, cardamom, butter and brown sugar and mix everything together with an spatula. let it rest until cool. The filling should be spreadable otherwise add a little bit more coconut milk.
- Preheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutesEnjoy.