Babka with Orange Peel Jam

Step 1/9

• 300 g Flour
• ½ tsp Salt
• ½ tsp Instant Yeast
• 2 tbsp Sugar
• 175 g Water

• bowl
• wooden spoon

Measure the flour into a bowl. Add the yeast, salt and sugar. Pour in the water and mix with a wooden spoon until a sticky dough starts to come together.

Step 2/9

• flour (for dusting)

Transfer onto a clean and floured work surface. Knead for 8-10 min. until the dough gets smooth and elastic.

Step 3/9

• 5 drops milk (for coating)
• 1 tbsp oil (for greasing)

Lightly grease the bowl and transfer the dough back into it. The oil should slightly coat all over the dough. Blend the remaining oil with 4-5 drops of milk and set aside.

Step 4/9

• kitchen towel

Cover the bowl with a damp kitchen towel and let rise until doubled, about 3-4 hours, depending on the temperature of your kitchen.

Step 5/9

Transfer the dough onto a clean and floured working surface, then knead for 4-5 times.

Step 6/9

• 100 g Orange Peel Jam

• rolling pin

Roll out the dough into a rectangle. Spread the jam all over, then roll the dough over onto a long cylinder.

Step 7/9

• parchment paper
• loaf pan

Cut vertically onto two parts, as you do with babka. Twist them together, then put it onto a parchment paper and into a loaf pan. Cover again with the towel and let rise for 45 more min. Heat the oven to 180 C.

Step 8/9

• pastry brush

Brush the top with the milk-oil mixture. Bake for 35-40 min. until golden on top ad sounds hollow when tapped at the bottom.