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” .

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.

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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

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

I love to live my life to the fullest and enjoy every season, spring, summer, fall and winter and love to cook and bake with the seasonal fruits and vegetables! In the summer I always go on vacation with Nina her children and our parents to Florida where the tropical fruits taste extra good too!

This pineapple-coconut galette recipe is inspired by our several holidays we‘ve spent in Florida at the beach with a cocktail in hand

Nina is always calling me the queen of galettes and scones because I love to make them a lot!

The difficult part of making galettes is rolling out the dough. Parchment paper is a lifesaver when making galettes! Use it when rolling out the tender, delicate crust (it’ll keep it from sticking), then use it to fold over the edges of the galette.

Love, Antonia

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Pineapple-Coconut Galette

Perfect dessert for summer. Coconut and pineapple is the perfect combination and this galette tastes like siting on the beach and sipping on a tropical cocktail.

• 1 cup desiccated coconut
• 1 cup whole grain flour
• 3 tbsp brown sugar
• 1/2 cup butter
• 4 tbsp ice water
• 1 pineapple (fresh, medium sized)
• 3 tbsp brown sugar

1. Using a high speed food processor ground the coconut to a fine meal. In a large bowl combine the ground coconut, the flour and 3 tbsp brown sugar. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 60 minutes.

2. Preheat the oven to 180°C.

3. Peel, quarter and core pineapple and cut into slices.

4. When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 

5. Arrange pineapple slices onto dough leaving a 3 inch border around the edges. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with remaining brown sugar.

6. Bake the galette for 40-55 minutes or until crust is golden. Serve warm for example with coconut ice-cream.

I’ve been to Hawai’i this February, you should check out my travel diary! To get some wanderlust;)

The post Tropical Pineapple-Coconut Galette appeared first on Two Sisters Living Life.

I am a big fan of my coconut-raspberry white chocolate muffins, they are sooo damn good.

I love the combination of coconut-raspberry and white chocolate, they taste like summer to me, laying on the beach, sipping coconut water, eating raspberries and white chocolate. SUMMER where are you?! I NEED you! haha. While I am desperately waiting for warmer temperatures I am devouring my delicious muffins.

Have I told you that these muffins are what dreams are made of? Thats how I am describing how delicious they are. LIKE EXTREMELY DELICIOUS one bite and you can’t stop. I could eat all at once, but I am a nice sister and always bring Nina one. The remaining muffins are mine and mine only;)

Enjoy and believe me you will miss something in your life if you don’t try these!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Coconut-Raspberry White Chocolate Muffin

These muffins are perfect when woure runnnig late in the mroning and don't have much time for breakfast! They are made with healthier ingredienst and extremely yummy!

• 1 cup whole grain flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 bananas (mashed)
• 1/2 cup oats
• 1/2 cup dessicated coconut
• 3/4 cup coconut yoghurt
• 1/3 cup coconut-almond butter
• 1/4 cup honey
• 1/4 cup alpro coconut milk
• 1 tsp vanilla extract
• 2 eggs
• 1 cup white chocolate chips
• 1 cup raspberries (frozen or fresh)

1. Preheat the oven to 180°C. Grease a muffin tin and line with parchment paper liners. I just use crumpled up parchment paper.

2. In a medium bowl combine the whole grain flour and salt

3. Using a highspeed blender (like a vitamix) mix the mashed bananas, oats, dessicated coconut, yoghurt, coconut-almond butter, honey, coconut milk, vanilla extract and eggs until everything is smooth.

4. In a large mixing bowl combine the dry ingredients with the banana mixture until smooth. Add the white chocolate chips and raspberries (I've used frozen rasperries) and stir in.

5. Scoop batter into prepared muffin cups and bake for 20-30 minutes. Remove from the oven and allow them to cool.

The post Coconut-Raspberry White Chocolate Muffins appeared first on Two Sisters Living Life.