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 a simple icing that works its way into the twists and turns. This recipe makes one wreath, for two people.

What to Expect

Enriched dough, dough made with butter, egg, and milk in addition to flour and yeast, produces a crumb that is noticeably softer and more tender than a lean bread dough. The fat coats the gluten strands and slows their development, which is what gives babka its pillowy texture rather than the chewiness of a baguette. The blackberry filling needs to be cooked down until thick and sticky before it goes on the dough, a loose filling will leak during baking and make the dough soggy rather than layered. Cutting the log lengthwise and braiding the two halves exposes the filling layers and creates the swirled pattern that makes babka look as impressive as it does. The second rise after shaping is the step that separates a dense, heavy babka from a light one. Skipping it produces a tighter crumb and a bread that doesn’t do the filling justice.

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Key Ingredients in This Recipe

Key ingredients to make Blackberry Babka Wreath for Two

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
Cornstarch
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 3 - Roll the dough into a rectangular shape (14 x 8 inches). Spread the cooled blackberry mix onto the dough.

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 on 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 7 - Make glaze from powdered sugar and milk. Drizzle over wreath.

Step 8 – Allow the wreath to cool and cut. The babka is best eaten the day it is baked, but it’s still delicious after 1-2 days in the fridge. You can also heat each slice a few seconds in a microwave.

Slice of blackberry babka wreath in hand.

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