babka framboises-chocolat blanc

Raspberry and white chocolate Babka

Recipes / Breakfasts
  • Preparation : 15 minutes ( 4 hours fermentation)

  • Cooking : 25-30 min

  • Yield : 1 large or 2 medium loaves


The recipe

  • Whisk the yeast into lukewarm milk and set aside for about 5 minutes. In a large bowl, cream together the sugar and butter until smooth.

  • Add the yolks to the bowl, one at a time, constantly mixing for 30 seconds between each addition. Add the vanilla and mix until light and fluffy.

  • Add the flour and salt and continue to mix until it all comes together. Now mix in the milk + yeast mixture and let it mix until it forms a soft dough.

  • Knead by hand for another 2-3 minutes. You will have a soft, supple and golden dough. The dough should be able to stretch without breaking.

  • Cover and let this rise for about 2 hours in a warm and humid place, or refrigerate overnight, making sure to remove it from the fridge two hours before baking.

  • For the filling, melt the white chocolate, mix it with the jam, and add lemon juice.

  • Once the dough has risen, roll it out into a sheet with a thickness of 1/8th to 1/4th inch. Make sure to keep it dusted well with flour at all times. It might stick.

  • Spread the filling over it. Roll the sheet of dough and then pinch the seams to seal it. Roll it to a length of about 24 inches. You can keep it this big or cut it into 2 medium loaves.

  • For the gorgeous twisty shape, cut the log down the middle lengthwise, making sure to keep the top end attached. Twist over each other to get the braided look.

  • Let it proof for another 2 hours in a warm and humid place. Preheat the oven to 350F/175C and bake for 25-30 minutes for medium-sized and 30-35 minutes for the large loaf. It is cook when the inner temperature is at 94°C (200°F).

  • The babka tends to brown quickly because of the high sugar content. Cool for an hour, or eat it right away. The bread stays good for 2-3 days in an airtight box.

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