Blueberry Babka aka filled Brioche with blueberry sauce

Blueberry babka - babka recipe , blueberry recipe

5 from 1 vote

Blueberry Babka aka filled Brioche with blueberry sauce

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.

Prep Time2 hrs

Cook Time30 mins

Course: Bread, Dessert

Cuisine: American, austrian, French

Keyword: babka recipe, blueberry brioche, blueberry recipe, breakfast ideas, breakfast recipes, brioche recipe, brunch recipe, dessert recipes, easter recipe, fall baking recipes, filled babka, filled brioche, hefezopf, sweet bread, yeast dough recipes

Servings:

Calories: 503kcal

Author: Nina

Ingredients

brioche dough

80 g white sugar
20 g freash yeast or 8g instant yeast
150 ml milk
80 g butter
500 g flour cake flour or all purpose
3 egg yolks Large at room temperature
1/2 tsp salt
1 egg for egg wash

blueberry vanilla sauce

300 g blueberries fresh or frozen
200 g sugar
1 tsp vanilla
1 tbsp balsamic vinegar

Instructions

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 building
In 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 30x40 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 wash
Preheat the oven to 180°Celsius or 370°Fahrenheit and bake for about 45 minutes
Enjoy.
***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