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Blueberry White Chocolate Babka
10 hours 0 mins Prep Time
30 mins Cook Time
This blueberry white chocolate babka was inspired after making my version of David Lebovitz's chocolate babka recipe. With many berries available this season, I decided to try using the same babka dough and technique with different fillings. If you have been brave enough to attempt any classic babka recipe, try making a different version of it. Babka is not a casual undertaking; this buttery, eggy brioche dough is worth the expenditure of time and energy that goes into making it. Slicing into this, you see beautiful swirls of blueberries and you can taste the white chocolate once you take a bite. It is perfect alongside a coffee or tea and makes for an indulgent breakfast or dessert. Not to mention it is so beautiful when you pull it out of your oven and smother it in a syrupy glaze!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!
Directions
Babka Dough
5 Steps
Step 1
In the bowl of a stand mixer, mix the yeast with milk, sugar and 1/3 cup (40 grams) of the flour. Let rest until small bubbles appear and break the surface, about 10 to 15 minutes.
Step 2
With the mixer fitted with the dough hook, on low speed, mix in the 3 ounces of butter then the egg and salt. Gradually add the rest of the flour until it’s incorporated. Turn the mixer to medium-high speed and knead the dough until smooth, about 5 minutes.
Step 3
Note: The original recipe called for an additional 1/4 cup (35 grams) of flour. If your dough seems too soft and is sticking considerably to the sides of the mixer bowl after kneading, add more flour, 1 tablespoon at a time until it pulls away from the sides.
Step 4
Cover the bowl with a kitchen towel and refrigerate for at least 6 hours or overnight.
Step 5
Butter a 9-inch loaf pan and line the bottom and up the sides with a piece of parchment paper (overhanging the two long sides), which will help you remove the baked babka later. You may also bake in a skillet lined with parchment paper if folding in a circular shape.
Blueberry Compote
3 Steps
Step 1
Pour the blueberries into a medium saucepan. Add the water and sugar and cook over medium-high heat. Once boiling, reduce to a simmer and cook until mixture is thickened and most of the liquid has evaporated (roughly 15-20 minutes).
Step 2
Add lemon juice, if desired. (This will slightly enhance the blueberry, but is not necessary).
Step 3
When cooled, the compote should be really thick and sticky.
White Chocolate Ganache
3 Steps
Step 1
Melt white chocolate only when you are ready to assemble babka, do not make ahead.
Step 2
Microwave chocolate in a microwave-safe bowl for 20-second increments to soften or use a double broiler to melt white chocolate.
Step 3
Note: White chocolate may seize or crystallize. Do not discard, you can still 'crumble' white chocolate when filling.
Assembly
13 Steps
Step 1
On a lightly floured surface, roll the dough (chilled or at room temperature) to a rectangle 12 x 20-inches (30 x 50cm). If the dough contracts and resists when rolling it, roll it out partially into a rectangle, let it sit for 5 to 10 minutes, then continue to roll it out to the final dimensions once it’s relaxed.
Step 2
Spread or drizzle the melted white chocolate first then the blueberry filling over the surface of the rectangle all the way to the edges.
Step 3
Note: When spreading filling use your judgment. This recipe makes enough filling for the amount of dough but because of personal preference, you may not want to use all of the white chocolate or blueberry compote.
Step 4
If white chocolate is too set or hard, heat in the microwave in 10-second increments until slightly softened but not hot. Starting at one of the long ends of the rectangle, roll up the dough tightly so you have a log that’s 20 inches (50cm) long.
Step 5
Place rolled-up dough in the fridge for 15 minutes to chill slightly
Step 6
Using a sharp knife, slice the dough completely in half lengthwise. With the cut sides facing up, overlap the end of one cut half over the other (with the cut sides still facing up), then take the other cut half and fold it over the other, making sure the cut sides are always facing up. Work fast because berry compote can be messy.
Step 7
Continue making a rope-like formation overlapping and twisting the two halves of the dough together until the dough forms into one big twisted rope. Or to fold like in the picture above click here.
Step 8
Lift the twisted loaf and place it into the prepared loaf pan or skillet (depends on the shape) by squishing it in, so it fits in nicely.
Step 9
Put the pan in a very warm place, such as near a radiator or in an oven that has a pilot light, and let rise for about two hours, until it’s puffy and has almost doubled in size.
Step 10
While the dough is rising, make the syrup by bringing the water, sugar and honey to a boil in a small saucepan. Let boil for 4 minutes, skimming off any foam that rises to the surface with a spoon. Remove from heat and set aside.
Step 11
Fifteen minutes before you bake the babka, preheat the oven to 375°F. Bake the babka on the middle rack of the oven for 30-35 minutes, or until a skewer inserted into the centre (in a part where there is less chocolate filling), comes out clean. There may be some bits of chocolate clinging to it, which is to be expected
Step 12
Remove the babka from the oven and spoon or brush the room temperature syrup over the babka and let cool completely before lifting the babka out. Do not try to remove it or slice into it while it’s warm, or it will break.
Step 13
Serve the babka sliced. It will keep for up to 4 days at room temperature or can be frozen for up to two months, if well-wrapped
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