Brioche blueberry babka – overnight option.

If you’d like to serve it for breakfast please prepare it the day 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.

Who is ready for the holidays to start ? I know there are a lot of people, like me and my kids, who already listen to Christmas music since the beginning of October. We are a little bit crazy but you know what ? I don’t care 😉 . If my kids are happy – I’m happy. And to every Christmas or holiday season a delicious filled babka bread or brioche is a breakfast recipe stable in our house.

Sweet braided bread recipes made especially for the holidays.

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.

What is a babka?

Babka bread is a traditionally jewish sweet bread filled, twisted or braided. Very popular in jewish communities.

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 layers of chocolate. The babka is usually topped with streusel and is served during the jewish holidays.

Jewish immigrants brought this dish, also known as Krantz Cake from Eastern Europe to New York City where it became very popular at the beginning of 2010.

What is a brioche dough.

Brioche dough recipes are always lightly sweetened doughs. They contain almost as much butter and eggs as a buttery cake but have a very soft and airy texture instead of a cake crumb.

Important steps to know about the babka recipe.

• Always proof the yeast! The yeast needs to be dissolved in WARM (38°C) whole milk and 1 tbsp of sugar and loosely covered with a clean kitchen towel or plastic wrap. The yeast is proofed when the liquid becomes foamy and has a lot of air bubbles.
• Measure exactly! Measuring the 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.
• Let the dough rise for 1 hour, covered and in a warm place.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• The 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.

Important steps after the first rising of the brioche dough.

• After the first rising slap the dough onto a lightly floured surface for 3-4 times.
• Roll the dough into a rectangular 30×40 cm with the help of a rolling pin.
• Spread the blueberry jam on top of the dough surface in an even layer with an offset spatula .
• Roll the dough into a log starting from the long side.
• Chill the log for about 10 minutes in the fridge. It doesn’t get that messy when the filling is set.
• After the log has chilled in the fridge for 10 minutes or longer cut the rolled dough almost all the way trough with the help of a sharp knife.
• Twist both parts together with the open sides up
• Take the whole loaf and put it carefully into the with parchment paper prepared pan.
• Before you bake the babka it needs a second rising which will last almost as long as the first one.
• Let the dough rise in a warm place . Cover the bowl loosely with plastic wrap or a kitchen towel.
• If you don’t have enough time to cook a vanilla blueberry jam, use a store bought one for the filling.
• If the filling is too thin and very runny cook the jam until it’s reduced to 3/4 and has thickened . Let it cool completely before spreading onto the dough. 

How to store babka bread.

The best way to store your babka is in an airtight container and then put it into the fridge.

What to do with leftover-babka bread.

If it really happens that you have leftover-babka bread here are some breakfast recipes you could use it for:

• Bread pudding . Here is a link to a delicious leftover-babka bread pudding recipe from serious eats.
• French toast : eggs, little bit of heavy cream, cinnamon and vanilla sugar mixed together. Dunk the babka bread slices in the batter and fry it golden brown . Serve with lots of powdered sugar and a cup of coffee 😉.
• French Toast casserole

Other popular babka bread fillings:

• Cinnamon babka : brown sugar, unsalted butter and cinnamon – such a popular flavor . I don’t have a cinnamon babka recipes but a recipe for soft brioche cinnamon buns slathered in orange vanilla cream cheese glaze.
• chocolate flavors: white chocolate, dark chocolate or a hazelnut chocolate filling. Chocolate always makes for a good filling . Check out my recipe for Nutella bakba knots with a flavored simple syrup glaze.
• Another delicious flavor is : saffron brioche babka with strawberry coconut filling .

The holidays are always a special time for me. I want to enjoy them to the fullest with my kids. Good food definitely goes hand in hand with that special time. My deliciously filled babka is therefore the perfect special treat for special occasions. We all gather in the morning around our table and enjoy the smell of the freshly baked sweet yeasty babka.

This is my families favourite sweet bread recipe. I’m sure it will become a favourite in your house too.

warm vanilla blueberry hugs

Nina

Did you make this recipe? Great! Tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

Note: Updated blog post. This was one of my first recipes back in 2019 it was time for an update 😉.

Pin this recipe for later.

Blueberry Babka aka filled Brioche with blueberry sauce

5 from 45 votes

Recipe by Nina Course: Bread, DessertCuisine: American, austrian, French

Servings

8

Prep time

2

hours 

Cooking time

30

minutes

Calories

503

kcal

This is an easy recipe for a blueberry babka which is also know as brioche filled with homemade blueberry-vanilla sauce. It's delicious fluffy and the filling takes this babka from good to fantastically delicious.

Cook Mode

Keep the screen of your device on

Ingredients

• brioche dough

• 80 g 80 white sugar

• 20 g 20 freash yeast or 8g instant yeast

• 250 ml 250 Warm milk

• 80 g 80 butter

• 500 g 500 flour cake flour or all purpose

• 3 3 egg yolks Large at room temperature

• 1/2 tsp 1/2 salt

• 1 1 egg for egg wash

• blueberry vanilla sauce

• 300 g 300 blueberries fresh or frozen

• 200 g 200 sugar

• 1 tsp 1 vanilla

• 1 tbsp 1 balsamic vinegar

Directions

• Babka – brioche dough
• First dissolve 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 buildingIn a medium mixing bowls sift the flour and the salt and incorporate the cold butter 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 longer side of the dough should be facing you.The dough should be about 1cm thick and 30×40 cm.Spread the filling onto the dough but leave 2 cm free on the long side facing you.Start rolling up the dough the end should be the long side where we didnt spread the filling.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 washPreheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutesEnjoy.***Note if you let the Babka rest in the fridge overnight it need to rest another hour in the morning at a warm place to come to room temperature before baking.
• Homemade Vanilla Blueberry Sauce
• Put all ingredients into a small pan over medium heat and stir everything until it begins to cook.Let the sauce cook for about 10 minutes or until it thickens. Blend the sauce and let it cool completety.

Nutrition Facts

• Calories: 503kcal
• Carbohydrates: 90g
• Protein: 9g
• Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 117mg
• Sodium: 239mg
• Potassium: 150mg
• Fiber: 3g
• Sugar: 40g
• Vitamin A: 428IU
• Vitamin C: 4mg
• Calcium: 47mg
• Iron: 3mg

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If you liked this recipe you may be interested in our recipe for Pumpkin Brioche cinnamon Rolls .

The post Babka Bread filled with Blueberry jam appeared first on Two Sisters Living Life.

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

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

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

0 from 0 votes

Recipe by Nina Course: Bread, DessertCuisine: American, austrian, French

Servings

8

Prep time

2

hours 

Cooking time

50

minutes

Calories

536

kcal

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 and cardamom for that suptle complex taste.

Cook Mode

Keep the screen of your device on

Ingredients

• brioche dough

• 60 g 60 white sugar

• 10 g 10 freash yeast or 4g instant yeast

• 120 ml 120 milk

• 60 g 60 butter

• 350 g 350 flour cake flour or all purpose

• 2 2 egg yolks Large at room temperature

• 1/2 tsp 1/2 salt

• 1 1 egg for egg wash

• Strawberries and coconut filling

• 500 g 500 strawberries fresh

• 50 g 50 brown sugar

• 2 tbsp 2 balsamic vinegar

• 2 tbsp 2 flour

• 125 g 125 desicated coconut pan roasted until golden brown and smeels wonderfully

• 2 tsp 2 cardamom

• 100 g 100 brown sugar

• 100 ml 100 coconut milk

• 50 g 50 butter room temperature and soft

• 1/4 tsp 1/4 saffron threads

Directions

• 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.

Nutrition Facts

• Calories: 536kcal
• Carbohydrates: 72g
• Protein: 8g
• Fat: 25g
• Saturated Fat: 18g
• Cholesterol: 100mg
• Sodium: 284mg
• Potassium: 302mg
• Fiber: 5g
• Sugar: 31g
• Vitamin A: 470IU
• Vitamin C: 37mg
• Calcium: 67mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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The post Saffron Brioche Babka with strawberry coconut filling appeared first on Two Sisters Living Life.