Blackberry Babka Wreath for Two
I had babka on my mind for a couple of weeks now and after some trial and error here is my Blackberry Babka Wreath for Two. I sampled a chocolate babka, a cinnamon babka, but wanted something lighter and fruitier and at the same time smaller (as most of my recipes are for two). Babkas are baked in a cake forms, but don't come in the right size for two, so a wreath is the perfect alternative shape for a babka for two.
Ingredients
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 degrees 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
Calories: 171kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gSodium: 135mgFiber: 1gSugar: 12g