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Blueberry babka with lemon glaze

2023. 10. 31.

Previously, we also took out a babka recipe from the Ankarsrum recipe book, which you can watch in this video in case you would like to make a delicious babka too. If you want something sweet and spicy, then dive into the world of blueberry babka rich in flavors with us! Check out this magic that will offer you a slice of cookie heaven!

Recipe:

Tang Zhong/ dough:

80 grams of milk

20 grams of flour (preferably Manitoba flour)

Dough:

350 grams of flour (preferably Manitoba flour)

50 grams of sugar

2 eggs (room temperature)

110 grams of milk (room temperature)

6 grams of salt 55 g of butter (room temperature)

1 ½ teaspoons of dry yeast + 1 egg to coat the dough

Blueberry filling:

200 grams of blueberries

90 grams of sugar

2 tbsp lemon juice

Lemon glaze:

200 grams of powdered sugar

2-3 tablespoons of lemon juice

Tang Zhong – dough:

Mix the milk and flour in a pan until it becomes thick and sticky (the dough should be about 65°C). Transfer the mixture to a bowl, cover with plastic wrap and leave to cool to room temperature in the refrigerator.

Main dough, or Blueberry babka with lemon glaze step by step:

1. To make dough, assemble your ANKARSRUM stand mixer with the stainless steel bowl, the spiral kneading hook and the kneading roller, as well as the scraper for the mixing bowl, which prevents the dough from sticking to the walls of the bowl. 

2. Pour the flour, sugar and dried yeast into the bowl and start the machine at medium speed.

3. Now add the milk, egg and Tang Zhong mixture and mix on low speed.

4. Add the salt and mix for 10 minutes on medium speed.

5. Now add the butter cut into small cubes one by one and mix for 15-25 minutes until you can do the window glass test. To do this, take a ping-pong ball-sized dough from the stainless steel mixing bowl, hold it with both hands with your thumb, index and middle fingers, then gently pull the dough apart. If the texture of the dough is right, it should stretch without tearing, so thin that you can see through it. If it's still sticky, let it rest for 5 minutes, then continue kneading a little more. If you add more flour, add a little.

6. Then grease a bowl with oil and place the dough in it, then carefully coat the dough with oil, cover with plastic film and leave to rise for 2 hours.

7. Make the cranberry filling by mixing the cranberries with the sugar and lemon juice in a saucepan until it has a jam-like consistency, then let it cool..

8. Put the dough in the fridge for about 30 minutes (this will make it easier to work with), then roll out the dough on a floured board into a square shape, about 35/38x35/38 cm.

9. Spread the blueberry filling on the dough, but leave about 1 cm around the edges. Roll it up and carefully transfer it to a baking sheet, cover it with plastic wrap and put it in the fridge for about 20-30 minutes.

10. Cut the extended dough in half, then twist both halves together (with the cut side towards you) to form a braid, and place it in a baking pan (approx. size: 26x12 cm). Remember, our recipe video will help!

11. Now cover it with plastic wrap and let it rise for about 1-1 ½ hours.

12. Brush the babka with the beaten egg and bake in the oven at 180 degrees for 40 minutes (until it reaches an internal temperature of around 90°C). When the babka is already golden brown, cover it with aluminum foil and bake until done.

13. Allow the finished babka to cool, then mix the icing sugar with lemon juice and drizzle it over the babka and put the glaze on it as a crown.

Anka tip:

Use sweet, fresh blueberries to serve!