Ingredients
Tang Zhong/ pre-dough:
- 80 g milk
- 20 g flour (preferably Manitoba-flour)
Dough:
- 350 g flour (preferably Manitoba-flour)
- 50 g sugar
- 2 eggs (room temp.)
- 110 g milk (room temp.)
- 6 g salt
- 55 g butter (room temp.)
- 1 ½ tsp dry yeast
- + 1 egg to brush the dough with
Blueberry-filling:
- 200 g blueberries
- 90 g sugar
- 2 tbs lemonjuice
Lemon-glaze:
- 200 g icing sugar
- 2-3 tbs lemonjuice
Blueberry babka with lemon glazing
This beautiful pastry is perfect when you want to treat yourself to something really, really tasty!
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Whisk milk and flour in a saucepan until it thick and it turns like a paste formed and sticky texture (the paste should measure around 65°C). Transfer the paste in a bowl, cover with plastic wrap and let it cool in the refrigerator until room temperature.
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Assemble the assistent with bowl, dough hook and dough knife.
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Add flour, sugar, dried yeast and start the assistent on medium speed.
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Add milk, eggs and the tang Zhong mixture and mix until combined (slow speed)
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Add the salt and mix for 10 minutes on medium speed
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Add the butter in smaller cubes, one at the time and mix up to 15-25 minutes until you can do the windowpane-test.
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Brush a bowl with oil and transfer the dough into it and brush the dough gently with oil, cover with plastic wrap and leave it to proof for 2 hours
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Make the blueberry filling by mixing blueberries with sugar and lemon juice in a saucepan until it becomes thick like a jam and leave it to cool
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Put the dough in the refrigerator for about 30 minutes (so it will be easier to work with it) and then, on a floured board, roll out the dough in a square shape, around 35/38x35/38 cm
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Spread the blueberry filling on the dough but leave around 1 cm around the borders. Roll it and gently transfer it on a baking sheet, cover it with a plastic wrap and put it in the refrigerator for about 20-30 minutes.
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Cut the rolled dough in two halves (with the seam in the bottom) and then twist each half (with the cut side facing you) to form a plait and transfer it to a loaf pan with baking sheet (approx. dimension: 26x12 cm)
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Cover with a plastic wrap and leave it to rise for about 1- 1 ½ hours
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Brush the babka with a whisked egg and bake it for 40 minutes (until it reaches an inner temperature of around 90°C) in the oven (180°C). If you see that the babka is already golden brown before it is done you can cover it with an aluminum foil and leave it to bake until its done.
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Let the babka cool on a rack and make the glazing by mixing the icing sugar with lemon juice and drizzle it over the babka.
