Lemon and Blueberry Babka

Name: Lemon and Blueberry Babka
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8
Ingredients: Type 0 flour 4 cups; Milk 1 cup; Sugar &frac13; cup; Butter 3 oz; Egg yolks 2; Fresh brewer's yeast 0.4 oz; Lemon peel 1; Vanilla extract 1 tsp; Salt 0.8 tsp; Blueberries 2 cups; Sugar ½ cup; Lemons zest and juice 1; Water 2.7 tbsp; Sugar 2 ½ tbsp; Lemon juice 1 spoonful

Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 10 min
Serving: 8 persone
Cost: Average
Note + rising time (3 h) + chilling time in the refrigerator (20 min.)

PRESENTATION

The lemon and blueberry babka is a delightful variation of a typical Polish dessert characterized by a particularly soft and delicious texture, similar to brioche bread. In this recipe, the tart note of the blueberries meets the lively freshness of lemon creating a perfect combination! The soft dough carefully envelops a homemade blueberry compote that releases its intense and fruity flavor with every bite. Once out of the oven, the babka is enhanced by a final touch that highlights its character: a delicate lemon syrup that penetrates the layers of the loaf, perfectly balancing the sweetness of the fruit. A blend of tradition and creativity, the lemon and blueberry babka is a genuine idea to enjoy both for breakfast and as a snack!

Also try the chocolate babka variation or choose from these delicious sweet leavened recipes:

INGREDIENTS

For the dough (for a 25x11 cm mold): Type 0 flour 4 cups (500 g); Milk 1 cup (250 g); Sugar ⅓ cup (80 g); Butter 3 oz (80 g); Egg yolks 2; Fresh brewer's yeast 0.4 oz (10 g); Lemon peel 1; Vanilla extract 1 tsp; Salt 0.8 tsp (5 g)

For the blueberry compote: Blueberries 2 cups (300 g); Sugar ½ cup (100 g); Lemons 1 - zest and juice

For the lemon syrup: Water 2.7 tbsp (40 g); Sugar 2 ½ tbsp (30 g); Lemon juice 1 spoonful

Preparation

How to prepare Lemon and Blueberry Babka

To prepare the lemon and blueberry babka, first place the flour, sugar 1, yeast 2, and milk 3 into a stand mixer.

Add the grated lemon zest 4 and vanilla extract 5. Attach the dough hook and run the machine for 4 minutes. Once all the ingredients are combined, add the egg yolks 6.

Add the salt 7 and knead once more. When the dough is smooth, add the softened butter, one piece at a time 8. Run the mixer again for 12 minutes and, once the dough is smooth and elastic, let it rest in the mixer covered with plastic wrap for 5 minutes. Then form a smooth ball 9 and let it rise until doubled in size, which will take 2 or 3 hours.

Meanwhile, prepare the blueberry compote. In a pot, put the blueberries, add the sugar 10, lemon zest 11, and lemon juice 12.

Bring to a boil 13, lower the heat, and continue cooking for 20 minutes. Let it cool completely 14. Take the dough and place it on a lightly floured surface 15.

Roll out the dough with a rolling pin 16 and spread the blueberry compote on the surface, leaving a couple of inches free on the edges 17. Roll up the dough 18, seal the ends well and let it firm up in the refrigerator for 20 minutes.

After this time, cut the dough lengthwise 19. Cross the 2 pieces to form a braid 20 and place it in a baking pan measuring 10x4.5 inches lined with parchment paper 21. Bake in a static oven at 400°F for 20 minutes, then lower the temperature to 350°F and continue baking for another 20 minutes.

Meanwhile, make the lemon syrup. In a pot, pour the water along with the sugar 22 and lemon juice 23. Cook over low heat until the sugar has dissolved 24.

Remove the babka from the pan and place it on a wire rack, then immediately brush it with the syrup 25 and sprinkle with grated lemon zest 26. Let it cool. Your lemon and blueberry babka is ready to be enjoyed 27!

Storage

The lemon and blueberry babka can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for 2-3 days.

If you'd like, you can freeze it for a month: cut it into slices and wrap each slice individually in plastic wrap or a freezer bag. When you want to enjoy it, just thaw the slices at room temperature or warm them slightly in the oven.