Learn how to make this sweet bread made with soft brioche dough and twisted with any fruit jam of your choosing!
•Bread flour •Sugar •Salt •Eggs •Whole Milk •Unsalted Butter •Sourdough Starter •Any Fruit Jam
In the bowl of a stand mixer fitted with the bread hook attachment, mix together the dough ingredients until hydrated.
Add pats of butter one at a time and mix until incorporated. Continue mixing until the dough passes the windowpane test.
Place the dough into a mixing bowl and proof until it doubles in size, about five hours.
Transfer to the refrigerator and proof overnight. The cold proof will make shaping easier and develop more flavor.
Roll the dough out into a large rectangle. Spread any fruit jam of your choosing onto the dough and roll the dough into a log. Transfer to the freezer for 15 mins.
Cut the log in half lengthwise. Cross one half over the other to create an X. Then, braid the babka by twisting the ends. Place into a bread loaf pan.
Proof the babka in a warm location until it's doubled in size and feels poofy.
Preheat the oven to 350ºF. Brush an egg wash on the dough and sprinkle with optional pearl sugar.
Bake for 40-45 minutes until the babka is golden brown. Tent with aluminum foil if needed to prevent burning.
As the babka bakes, make a simple syrup with 50/50 sugar and water over the stovetop. While the babka is hot, brush the syrup onto it for a beautiful glaze!
This sourdough babka is excellent on its own or slightly toasted! Serve at room temperature or warm.