Rhubarb and Raspberry Babka

Prep Time:

2 Hours 40 Minutes

Cook Time:

35 Minutes

Serves:

1 Large Loaf

Level:

Spring

About the Recipe

I first started making bread during lockdown in 2020, and some of them were so bad that they could not even be made into croutons. My first successful bread was a traditional chocolate babka, and it was so delicious. I have tried a couple of other variations but this one with a jammy inside was to die for.

Fair warning when making this is to use an apron and get ready for a mess to be made. The jam is pretty slick and likes to try to escape when you cut down the middle, but I promise this is worth the mess!

Ingredients

For the Dough:

3 cups all-purpose flour (375g)
1/4 cup sugar (50g)
2 1/4 tsp instant yeast (1 packet or 7g)
1/2 tsp salt
2 large eggs at room temp
1/2 cup whole milk, lukewarm (120ml)
1 tsp vanilla extract (5ml)
1/2 cup unsalted butter, softened and cut into chunks (113g)

For The Filling:

1 1/2 cups chopped rhubarb (200g)
1/2 cup berries (fresh or frozen – raspberries, strawberries, or blueberries work well) (75g)
1/3 cup sugar (65g)
1 tbsp lemon juice (15ml)
1 tsp cornstarch (3g)

For The Sugar Syrup:

1/4 cup sugar (50g)
1/4 cup water (60ml)

Preparation

For the jam:

Step 1

In a small saucepan, combine rhubarb, berries, sugar, and lemon juice.

Step 2

Cook over medium heat for 10–15 min until thick and jammy.

Step 3

Stir in cornstarch if needed. Cool completely.

For the dough:

Step 1

In a large bowl or stand mixer, combine flour, sugar, yeast, and salt.

Step 2

Add eggs, lukewarm milk, and vanilla. Mix into a shaggy dough.

Step 3

Knead 8–10 min, gradually adding butter until dough is soft and elastic.

Step 4

Place in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).

Step 5

Roll dough into a 12x16 in (30x40 cm) rectangle.

Step 6

Spread filling evenly, leaving a small border.

Step 7

Roll up tightly from the long edge.

Step 8

Slice lengthwise and twist the halves together, cut side up.

Step 9

Place in a greased loaf pan (approx. 23x13 cm / 9x5 in) and cover.

Step 10

Let rise for 45–60 minutes.

Step 11

While the dough is rising, preheat the oven to 350°F.

Step 12

Bake for 35–40 minutes, or until golden and cooked through.

Step 13

While baking, whisk together sugar and water and bring to a simmer until sugar is dissolved.

Step 14

Using a pastry brush, brush sugar syrup on the loaf.

Step 15

Let cool completely before slicing.