Indulge in the irresistible fusion of two beloved treats with our Jelly Donut Babka recipe. This delightful confection seamlessly marries the sweet, pillowy layers of traditional babka with the lusciousness of a classic jelly-filled donut. Perfect for brunches, afternoon teas, or any occasion that calls for a touch of sweet sophistication, our Jelly Donut Babka is a tantalizing twist on a timeless classic that will leave your taste buds craving more. Let the aroma of freshly baked babka fill your kitchen as you create a dessert that's sure to become a cherished favorite.
Ingredients
Servings 16 servings
- 4 ¼ cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon instant yeast
- ½ cup + 2 tbsp butter softened
- 1 egg
- 2 egg yolks
- ¾ cup sour cream
- 3 tbsp milk
- A pinch of salt
- ½ tsp vanilla extract
- 2 cups strawberry jam
- egg wash 1 egg beaten with 1 tablespoon water
- 2 tablespoons simple syrup
- 2 tablespoons extra fine sugar
Nutritional Facts
Nutrition Facts
Jelly Donut Babka
Amount per Serving
Calories
370
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
71
mg
24
%
Sodium
89
mg
4
%
Potassium
102
mg
3
%
Carbohydrates
63
g
21
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
5
g
10
%
Vitamin A
355
IU
7
%
Vitamin C
4
mg
5
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place all the dough ingredients in a bowl of a stand mixer. Using a wooden spoon or spatula, mix to combine all of the ingredients.
- Place the dough hook in and mix until a smooth and sticky dough forms. About 4-5 minutes.
- Place the dough in a large bowl, cover with a towel or plastic wrap and allow to rest until it has doubled.
- Once risen, place the dough on a very lightly floured surface. Divide dough into 2 equal parts. Roll each dough piece into 12" wide and twice as long as the pan you are using.
- Spread the strawberry jam in the center of the dough while leaving a ½ inch around the edges.
- Roll the filled dough starting from the farther edge towards you until you have a long log. Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top.
- Grease two loaf pans. Carefully lift the dough into a loaf pan and let the braided Babkas rise for about 3-4 hours (or overnight).
- Once the babkas have risen, set the oven to 350°F. Brush the babkas with the egg wash. Bake for 30-40 minutes until dark golden and glistening. Take the Babkas out of the oven and brush with the simple syrup and sprinkle with fine sugar.
I have to admit I’m confused about this. Do I roll out 2 separate pieces, and for each of them put in filling, then cut into two halves, then braid? Then I would have 4 braided pieces woven together. Or is this done twice in 2 different pans, and if so why? Probably my own confusion Thanks
Twice in 2 pans, it makes 2 babkas
A video would be extremely helpful. The written instructions are a little confusing. Never made a babka but have eaten them. Divine ❤️
The video is there now - hope it helps