Babka with Orange Peel Jam
bowl, wooden spoon, kitchen towel, rolling pin, parchment paper, loaf pan, pastry brush, wire rack
- 600 g Flour
- 1 tsp Salt
- 1 tsp Instant Yeast
- 4 tbsp Sugar
- 350 g Water
- 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.
- flour (for dusting)
Transfer onto a clean and floured work surface. Knead for 8-10 min. until the dough gets smooth and elastic.
- 10 drops milk (for coating)
- 2 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.
- 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.
Transfer the dough onto a clean and floured working surface, then knead for 4-5 times.
- 200 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.
- 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.
- 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.
- wire rack
Let cool completely onto a rack before slicing. Enjoy as a ready-made breakfast with some nut butter, a pile of fruits and a cup of coffee!
Enjoy your meal!