Babka with summer berries

Ingredients

• 75 mlmilk
• 3.5 gdried yeast
• 250 gplain flour
• 75 g, at room temperaturebutter
• 80 gsugar
• 2eggs
• 5 ml (1 tsp)vanilla extract
• 1 pinchsalt
• 150 gfrozen mixed berries
• 80 ggranulated sugar
• 1lemon
• 150 gcream cheese
• 50 mlwater

Instructions

1. 1

   Warm the milk

   Gently heat the milk in a small pan until lukewarm, then take it off the heat.

2. 2

   Activate the yeast

   Pour the lukewarm milk into a bowl and stir in the yeast and 1 tsp sugar. Leave it until the mixture starts to foam.

3. 3

   Mix the dough

   Combine the remaining sugar with the salt and flour in a large bowl. Add the foamy yeast mixture, eggs and vanilla extract, then knead for 5 minutes by hand or with a stand mixer fitted with dough hooks.

4. 4

   Add the butter

   Work in the butter a little at a time, kneading until each addition is incorporated. Continue until the dough is smooth and elastic.

5. 5

   Let the dough rise

   Put the dough in a bowl and cover it with cling film. Leave it in a warm place for 1–2 hours, or until doubled in volume.

6. 6

   Start the filling

   Put the blueberries, sugar, lemon juice and lemon zest in a pan.

7. 7

   Cook the berries

   Heat gently and bring the mixture to a gentle boil. Simmer for 15 minutes, stirring regularly, until the berries begin to burst and the filling thickens.

8. 8

   Cool the filling

   Take the pan off the heat and let the berry filling cool completely to room temperature before using.

9. 9

   Mix the cream cheese

   Beat the cream cheese with the icing sugar using a hand mixer or stand mixer.

10. 10

    Set aside

    Leave the cream cheese mixture at room temperature until you are ready to use it.

11. 11

    Heat the oven

    Preheat the oven to 170 °C.

12. 12

    Briefly knead

    Take the dough out of the bowl and knead it briefly.

13. 13

    Fill the dough

    Dust the work surface with flour and roll the dough into rectangles measuring 30 × 40 cm. Spread both rectangles with the cream cheese mixture, then the berry jam, leaving a 3 cm border around the edges.

14. 14

    Cut the rolls

    Roll each rectangle tightly from its long side into a log. Cut each log lengthways so the layers of filling are exposed.

15. 15

    Twist the strands

    Pinch the two strands together at one end and twist them around each other. Pinch the other ends together to form a braid.

16. 16

    Prepare the tin

    Place the braided loaf in a loaf tin lined with baking paper.

17. 17

    Bake the babka

    Bake the babka in the preheated oven for 40 minutes.

18. 18

    Make the syrup

    Mix 100 ml water with 100 g sugar. Heat until the sugar has dissolved and the mixture forms a syrup.

19. 19

    Glaze and serve

    Take the babka out of the oven and pour over the sugar syrup. Let it cool briefly before serving.

What is babka?

Babka is a sweet, enriched bread associated with Jewish communities in Eastern Europe. Its dough is rolled with a filling, cut to reveal the layers and twisted into a loaf.

This version pairs cream cheese with berries for a tangy, fruity centre. The syrup brushed over the hot loaf adds sweetness and helps keep the crumb moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 193 calories, 5g protein, 27g carbs, 8g fat.

The flour and sugars provide most of the carbohydrates, while butter and cream cheese contribute much of the fat. Eggs, flour and cream cheese provide some protein; serve a slice with fruit or yoghurt for a more balanced brunch plate.

Building the enriched dough

Yeast: the milk should feel lukewarm rather than hot before you stir in the yeast. Hot milk can hinder the rise, while a foamy surface is a useful sign that the mixture is active.

Butter: add it gradually after the initial kneading. The dough may feel slippery at first; keep kneading until it becomes smooth and elastic.

Getting a thick berry filling

Gentle heat: simmer the berries for 15 minutes, stirring often so the fruit cooks evenly and does not catch on the bottom of the pan.

Cooling: let the filling reach room temperature before spreading it. A hot or runny filling is harder to keep inside the rolled dough.

Shaping the braid

Even layers: spread the fillings across the dough while keeping a 3 cm border clear. That margin helps reduce spillage as you roll.

Exposed filling: cut the rolled dough lengthways and turn the cut sides upwards as you twist the strands. This shows off the berry layers in the finished loaf.

Checking the bake

Oven: bake at 170 °C for 40 minutes, as directed. The braid should be browned and the dough should look set rather than raw between its twists.

Syrup: pour it over the babka as soon as it comes out of the oven, then allow a short rest before slicing so the loaf is easier to serve.

Serving it at brunch

The babka is rich enough to serve in slices alongside coffee or tea, fresh fruit and plain yoghurt. Smaller slices work well as part of a brunch spread.

This recipe's method refers to blueberries, while the ingredient list specifies frozen mixed berries. Either way, let the cooked fruit cool fully before assembling the loaf.

A note on the written quantities

The method mentions icing sugar for the cream cheese mixture, but the ingredient list does not give an amount or list that ingredient. It also calls for syrup made with 100 ml water and 100 g sugar, whereas the list gives 50 ml water and no separate syrup sugar quantity.

The method describes rolling two rectangles, although it does not say to divide the dough. Check the source recipe for clarification before starting if you need exact quantities for these parts.

Recipe notes & tips

• Bring the butter and eggs to room temperature so they incorporate more readily into the dough.
• Use a lightly floured surface when rolling, but avoid working excess flour into the dough.
• Stir the berry filling regularly as it simmers to help prevent it sticking.
• Make sure both fillings have cooled before spreading them over the dough.
• Line the loaf tin with baking paper so the syrupy loaf is easier to lift out.
• Let the babka cool briefly before cutting to help the slices hold their shape.

Variations

• Use blueberries: swap the mixed berries for the same weight of blueberries if you want a single-fruit filling.
• Add citrus: use extra lemon zest in the berry mixture for a brighter flavour.
• Change the berries: use another frozen berry mix, keeping the amount the same.
• Serve with yoghurt: add a spoonful of plain yoghurt alongside each slice.
• Skip the syrup: leave off the glaze for a less sweet finish, while noting that the loaf may be less moist.

Common mistakes to avoid

• Milk too hot: let it cool until lukewarm before adding the yeast.
• Butter added all at once: work it in gradually so it can be incorporated into the dough.
• Filling still warm: cool it completely before spreading to make shaping easier.
• Filling too close to the edge: leave the stated 3 cm border to help keep it inside the roll.
• Loose twist: pinch both ends together so the braided loaf holds its shape.
• Cutting straight away: give the loaf a short cooling rest after glazing so it is easier to slice.

How to store

Once cool, wrap the babka or store it in an airtight container at room temperature and eat within 2 days. Reheat individual slices briefly in a low oven or microwave; freezing is also an option for longer storage.

Frequently asked questions