Easy Blueberry Cherry Babka (Brioche-like twist bread)
Servings: 8 people
Cost: $5
Equipment
- loaf tin
Ingredients
- For the sweet berry jam:
- 1 cup fresh blueberries
- ¼ cup cherries, chopped, pitted
- ¼ cup orange juice
- 2 tsp chia seeds
- For the sugar berry syrup glaze:
- 2 Tbsp powdered sugar
- 1 Tbsp orange juice
- 2 Tbsp sweet berry jam
- For the vegan brioche dough:
- 1 tsp 1 tsp active dried yeast
- 1 Tbsp light brown sugar
- 160 mL non-dairy milk, warm (such as almond, cashews or oat milk)
- 1 ½ cup plain all-purpose flour
- ¼ tsp fine salt
- Few drops of red or blue food coloring (optional)
Instructions
- A. Prepare the jamSmash the blueberries with a fork.
- Next, place the blueberries, cherries and orange juice in a nonstick pan. Place it on the stove, cover, and cook till it begins to boil.
- Remove the lid and continue to cook on low heat for five minutes. Stir regularly.
- Once cooked, remove from heat and add chia seeds into the mixture.
- B. Prepare the sugarberry syrup glaze:Combine powdered sugar, orange juice, and berry jam in a small bowl. You will use this mixture to brush the babka after it is ready.
- C. Prepare the vegan brioche dough:Mix the active dried yeast, sugar, and warm non-dairy milk in a big bowl. When the yeast starts frosthing, transfer the dough mixture to the bowl of a stand mixer .Alternatively, you can also knead the dough by hand.
- Add flour and salt. You can add a few drops of red or blue food coloring.
- Knead the dough for eight to ten minutes until it is smooth and elastic. At this stage, the dough should come together in a ball.
- Place the dough in a gently oiled bowl in a warm place for an hour. The dough will double in size.
- Lightly grease a loaf tin with a neutral-tasting oil like vegetable oil. For this recipe, I used a loaf tin that was 9 inch/22.5cm long, 5 inch/12.5cm wide, and 2.5 inch/6cm high.
- D. Assemble the babka for baking:Dust the rolling surface with flour and roll the dough into a rectangle. You needn’t be overly precise. Nonetheless, make sure that the width of the dough is fewinches more than the length of the loaf tin.
- Transfer the berry filling that you previously prepared over the rolled dough. Spread it out with an offset spatula. You should have an even and thin layer of berry sauce.
- Now roll up the babka lengthwise so you have a log.
- Gently cut the log in half lengthwise and trim the ends if needed.
- Place the cut sides facing upwards. Then, lift one half and place it over the other half to form a twist. Gently press the ends together.
- Continue to twist until the entire length is covered.
- Transfer the dough into a greased loaf tin and cover it with a towel. Allow the babka toproof in a warm place for 45 minutes to one hour. It should double in size.
- E. Bake the babka:While the babka is proofing, preheat the oven to 355 deg F (180 deg C).
- Gently brush the top of the babka with non-dairy milk.
- Bake it at 355 deg F in the oven for about 35 minutes. The top should be golden brown. Insert a toothpick or skewer into the babka. If it comes out clean without any raw dough stuck to it, the babka is ready.
- Remove from the oven. Brush it with sugar berry syrup glaze.
- Allow babka to cool down for 10-12 minutes.
- Serve it warm or cold with fresh blueberries, cherries and tea.
Notes
- If the top is brown but the babka is not properly cooked, cover the loaf tin with a sheet of aluminum foil. Return it to the oven and bake until fully done.
- Vegan babka can be served hot or cold. You can refrigerate and use it for up to three days.