Blueberry Babka with Lemon Glazing

Tang Zhong – pre-dough

1. Whisk the milk and flour in a saucepan until it thickens and forms a sticky paste (the paste should reach around 65°C (149°F)). Transfer the paste to a bowl, cover with plastic wrap, and let it cool in the refrigerator until it reaches room temperature.

Main dough

1. Assemble the Assistent with the bowl, dough hook, and dough knife.
2. Add the flour, sugar, and dried yeast and start the Assistent on medium speed.
3. Add the milk, eggs, and Tang Zhong mixture and mix until combined (low speed).
4. Add the salt and mix for 10 minutes on medium speed.
5. Add the butter in small cubes, one at a time, and mix for up to 15–25 minutes until you can do the windowpane test.
6. Brush a bowl with oil and transfer the dough into it. Brush the dough gently with oil, cover with plastic wrap, and leave it to proof for 2 hours.
7. Make the blueberry filling by mixing the blueberries with the sugar and lemon juice in a saucepan until it becomes thick like a jam, then leave it to cool.
8. Put the dough in the refrigerator for about 30 minutes (so it will be easier to work with), and then, on a floured board, roll out the dough into a square shape, around 35–38 × 35–38 cm (14–15 × 14–15 inches).
9. Spread the blueberry filling on the dough, but leave around 1 cm (½ inch) around the borders. Roll it and gently transfer it to a baking sheet. Cover with plastic wrap and put it in the refrigerator for about 20–30 minutes.
10. Cut the rolled dough in two halves (with the seam on the bottom) and then twist each half (with the cut side facing you) to form a plait. Transfer it to a loaf pan lined with baking paper (approximately 26 × 12 cm (10 × 5 inches)).
11. Cover with plastic wrap and leave it to rise for about 1–1½ hours.
12. Brush the babka with a whisked egg and bake it for 40 minutes, until it reaches an internal temperature of around 90°C (194°F), in an oven at 180°C (350°F). If you see that the babka is already golden brown before it is done, you can cover it with aluminum foil and leave it to bake until it is done.
13. Let the babka cool on a rack and make the glaze by mixing the powdered sugar with lemon juice. Drizzle it over the babka.