Babka with jam

Method

1. 1

   Heat the milk between 40°C and 50°C max. Add yeast and 1 tablespoon of sugar.

2. 2

   Let the yeast activate for 10 minutes.

3. 3

   In the bowl of a pastry processor or in a large salad bowl, mix flour, sugar and salt, make a well in the middle.

4. 4

   Then add the yeast and cold butter.

5. 5

   Knead for 10 minutes.

6. 6

   Place the dough in a large greased bowl, cover the bowl with a clean towel. Let the dough grow for 1 hour, it must double in volume.

7. 7

   Work the dough on a floured worktop to remove air. Using a baking roll, spread the dough on a baking paper to obtain a regular rectangle of 30×40 cm.

8. 8

   Spread the jam with a minimum border of 1 cm.

9. 9

   Roll the dough over itself to form a roll. Surround the roll with baking paper and place in the freezer for 30 minutes.

10. 10

    Gently cut the roller lengthwise. Place the sides with the jam upwards, cross them in the middle forming an X and then weav them on both sides (see photo)

11. 11

    Put the braid in a cake mould bloated with baking paper and cover with a clean towel. Let stand in a warm place for another 45 minutes, the dough must double in volume.

12. 12

    Preheat oven to 180°C / TH 6.

13. 13

    Brush the top of the babka with some milk and bake for 45 minutes.

14. 14

    After 30 minutes, cover the babka with baking paper to prevent it from eating too much.

15. 15

    Wait at least 10 minutes before demolishing the brioche.

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