Recipes

An easy-to-follow recipe for Babka filled with Garden Tales mulberry jam! This babka looks and tastes absolutely delicious with our Mulberry jam.

Read the full recipe below

Ingredients:

For the dough:

• 2 teaspoons instant yeast or 15g fresh yeast
• 120 ml lukewarm milk
• 2 large eggs
• 520 grams of plain flour or bread flour
• 80 grams caster sugar
• A pinch of salt
• 150 grams of unsalted butter at room temperature 

For the filling:

• Garden Tales Mulberry Jam
  
  

Let’s get started!

Make the starter: Place yeast, two pinches of sugar, water, and a couple of tablespoons of flour in a small bowl and mix well. Leave for around 10 minutes until the mixture gets foamy.
 
Make the dough: In a large bowl or stand mixer fitted with the dough hook, place flour, the rest of the sugar, eggs, salt, milk, and the dough starter.
 
Mix until all ingredients come together, then add the butter, a spoonful at a time, until all of it is incorporated into the dough. Then, mix on medium speed until the dough is completely smooth (knead the dough for 5-10 minutes if you don’t use a stand mixer).
 
The dough is ready when it’s soft and stretchy and comes away from the side of the bowl (or kneading surface).
 
If the dough hasn’t been formed into a smooth ball, add a dash of milk and knead again. Place the dough in a bowl and cover it with a tea towel.
 
Rest the dough in a warm place for at least 1 hour or until the dough doubles in size. If the dough doesn’t double in size, place it in a warmer spot and wait until it does.
 
Shaping the babka: Grease two 12cm x 22cm loaf tins and line them with baking paper. Dust a clean surface with flour. Then divide the dough into two.
 
Roll out the first one to about 35 cm long and 30 cm wide. Spread the jam evenly over the dough, leaving about a 1 cm border all around. Roll the dough up with the filling into a long, tight cigar. Repeat with the second dough.
 
Gently cut each log in half, leaving around 1 and 1/2 cm of the dough uncut on the top. Carefully twirl the two strips together to keep the cut sides facing up. Pinch the sides together.
 
Transfer the twist to the loaf pan. Cover with a tea towel and rest for 1 hour at room temperature.
 
Baking time:
1. Preheat the oven to 170C.
2. Remove the tea towels and place the loaves in the oven.
3. Bake for 30-35 minutes.
 
The babka is ready when its surface is golden brown, and if you insert a skewer into the middle, there’s no wet dough on the skewer.
 
If the top of the babka is browning too quickly (and the middle isn’t cooked), reduce the oven to 150°C and cover the babka with aluminum foil.
 
Remove the babka from the oven, let it rest in a tin for around 5 minutes, then transfer it onto a cooling rack by lifting the sides of the baking paper.