The dough is an enriched yeasted bread, soft and pillowy once proofed. The blackberry filling, thickened with cornstarch, goes on after the first rise: spread across the rolled-out dough, which is then rolled up, cut lengthwise, twisted, and shaped into a wreath. The braiding is the step that looks most intimidating and is actually the most satisfying to do.
A small babka wreath bakes into something that a standard loaf babka never achieves — the shape means more exposed layers, more caramelized edges, and an simple icing that works its way into the twists and turns. This recipe makes one wreath, for two people.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
DOUGH INGREDIENTS
- Bread flour – all purpose flour will also work
- Granulated sugar
- Milk
- Yeast
- Egg
- Milk powder or cornstarch (optional)
- Butter
FILLING INGREDIENTS
- Blackberries – blackberry preserves can also work
- Granulated sugar
- Cornstarch
DECORATING INGREDIENTS
- Powdered sugar
- Milk
How to Make Blackberry Babka Wreath for Two
Step 1 – Make the babka dough, by mixing bread flour, corn starch, yeast, sugar, salt and egg. Mix it on medium speed for about 2 minutes. Increase the speed and add the butter in intervals, until fully incorporated.
You’ll end up with a smooth and elastic dough. Place that dough in a bowl sprayed with cooking spray and covered with plastic wrap. Allow to rise for 1.5 – 2 hours.
Step 2 – Make the blackberry filling by placing blackberries, granulated sugar, cornstarch and a little bit of water in a saucepan.
Bring to a boil, while mashing blackberries with a potato masher or a spatula. Constantly stir and cook for 5 minutes, then simmer until blackberries mix becomes very thick and sticky. Remove from heat and cool.
Step 3 – Dust a clean surface with flour and roll the dough into a rectangular shape (14 x 8 inches). Spread the cooled blackberry mix onto the dough, close to the edges.
Step 4 – Roll the dough into a long log, starting from the long side. Use a sharp knife and cut the log in half.
Step 5 – Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
Step 6 – Pinch the ends together and form a wreath. Place the wreath and a baking sheet lined with parchment paper.
Brush the wreath with egg wash, cover and set aside for a second rise of about 1.5-2 hours.
Place the baking sheet in a preheated oven (350°F) and bake the wreath for 25-30 minutes.
Step 7 – Make a glaze from powdered sugar and milk and drizzle that over the wreath. You can do this immediately when the wreath comes out of the oven and the glaze will not be visible. When you drizzle the glaze over a cold wreath the sugar glaze remains visible.
Step 8 – Allow the wreath to cool and cut. The babka is best eaten the day it is baked, but will still be delicious after 1-2 days in the fridge. You can also heat each slice a few seconds on a microwave.
ENJOY !
Blackberry Babka Wreath for Two
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For the babka dough
- 1 cup bread flour, or all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon instant yeast
- 1/4 teaspoon salt
- 1 1/4 tablespoons granulated sugar
- 1/2 egg
- 1/4 cup milk, warm
- 25 grams butter, about 1.75 tablespoons
For the blackberry filling
- 1/2 cup blackberries
- 1 1/2 tablespoon granulated sugar
- 1/2 tablespoon cornstarch
For the sugar glaze (optional)
- 1/4 cup powdered sugar
- 1/2 tablespoon milk
Instructions
- Make the babka dough, by mixing bread flour, corn starch, yeast, sugar, salt and egg. Mix it on medium speed for about 2 minutes. Increase the speed and add the butter in intervals, until fully incorporated.
- You end up with a smooth and elastic dough. Place that dough in a bowl sprayed with cooking spray and covered with plastic wrap. Allow to rise for 1.5 – 2 hours.
- Make the blackberry filling by placing blackberries, granulated sugar, cornstarch and a little bit of water in a saucepan.
- Bring to a boil, while mashing blackberries with a potato masher or a spatula. Constantly stir and cook for 5 minutes, then simmer until blackberries mix becomes very thick and sticky. Remove from heat and cool.
- Dust a clean surface with flour and roll the dough into a rectangular shape (14 x 8 inches). Spread the cooled blackberry mix onto the dough, close to the edges.
- Roll the dough into a long log, starting from the long side. Use a sharp knife and cut the log in half, lengthwise.
- Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
- Pinch the ends together and form a wreath. Place the wreath and a baking sheet lined with parchment paper.
- Brush the wreath with egg wash, cover with plastic wrap and set aside for a second rise of 1.5-2 hours.
- Place the baking sheet in a preheated oven (350°F) and bake the Blackberry Babka Wreath for 25-30 minutes.
- When the wreath comes out of the oven, make a glaze and drizzle that over the wreath. You can do that when the wreath is still warm and the glaze will not be visible or do it when the wreath is cold and you’ll see the sugar glaze.
- Allow the wreath to cool and cut. The babka is best eaten the day it is baked, but it still delicious after 1-2 days in the fridge. You can also heat each slice a few seconds on a microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.