Description
A soft, buttery yeast bread swirled with a sweet, jammy strawberry filling. Perfect for brunch or a cozy afternoon treat, this Strawberry Babka is a showstopper with beautiful spirals in every slice.
Ingredients
3 ¼ cups all-purpose flour
¼ cup white sugar
1 packet active dry yeast
½ cup warm milk
2 large eggs
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
2 cups fresh strawberries, diced
¼ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
¼ cup butter, melted (for brushing)
Instructions
- Make the dough: Combine warm milk, yeast, and a pinch of sugar. Let it foam for five minutes
- Mix in flour, remaining sugar, eggs, softened butter, vanilla, and salt. Knead for eight minutes until smooth. Let it rise for one hour
- Prepare the filling: Cook diced strawberries with sugar and lemon juice in a pan. Stir in cornstarch. Simmer until thick. Let it cool completely
- Roll the dough into a rectangle. Spread the strawberry mixture evenly. Roll it up tightly into a log. Cut the log lengthwise. Twist the two halves together. Place in a greased loaf pan. Let it rise again for thirty minutes
- Preheat your oven to 350°F. Bake the Strawberry Babka for 35 minutes. Brush with melted butter right after. Cool before slicing
Notes
Use ripe but firm strawberries for best texture.
Never skip the second rise; it ensures a fluffy texture.
Chill the dough if it gets too sticky for easier shaping.
Brush the baked loaf with simple syrup for extra shine.
Leftovers can be stored at room temperature for 2 days or frozen for 1 month.
- Prep Time: 1 hour 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Jewish-American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
Keywords: strawberry babka, babka, sweet bread, brunch, strawberry dessert