Saffron brioche babka filled with fresh strawberries and coconut and cardamom
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.
125gdesicated coconutpan roasted until golden brown and smeels wonderfully
50butterroom temperature and soft
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 30x40 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.