Lemon Blueberry Babka

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Whisk the warm milk, yeast and 1 tablespoon of the sugar in a stand mixer bowl with a dough hook or paddle. Cover and rest 5 minutes, until foamy on top.
2. Add the remaining sugar, butter, lemon zest, egg, vanilla, salt and 1 cup (130 g) of bread flour. Beat on low for 30 seconds, scrape down, then add another cup of flour and beat on medium until mostly combined. Scrape down, add 1/2 cup of flour and beat until the dough starts to come together. Add 2 to 4 more tablespoons of flour as needed, up to 2 and 3/4 cups total, so the dough is very soft and
3. Knead on low with the dough hook for 6 to 8 minutes, or by hand on a floured surface for the same time. Add flour only 1 teaspoon at a time if very sticky. The dough should still feel a little soft; poke it, and it should slowly bounce back.
4. Place the dough in a lightly greased bowl, turning to coat. Cover tightly and let rise in a warm spot until nearly doubled, about 3 to 4 hours.
5. Combine the blueberries, 6 tablespoons sugar and the lemon juice in a small tall-sided saucepan over medium heat. Stir constantly, pressing the berries against the sides, until mostly smashed and the sugar has dissolved. Then bring to a boil and simmer, stirring occasionally, about 10 minutes, until slightly reduced to about 1/2 cup (160 g); it should reach 215 to 220°F (102 to 104°C) if you use a
6. Grease a 9x5-inch loaf pan.
7. Punch down the dough. On a floured surface, roll it into a 9x15-inch rectangle. Spread the cooled filling over it, leaving a 1/2-inch border. Roll up tightly into a 15-inch log, place it seam side down, fold in half, twist into a figure 8, pinch the ends and place in the pan.
8. Cover loosely and let rise until puffy and nearly reaching the pan rim, at least 1 to 1.5 hours.
9. For the crumble, mix the brown sugar and 3 tablespoons flour, then cut in the cold butter until pea-sized crumbs form. Chill or freeze until needed.
10. Preheat the oven to 350°F (177°C). Brush the babka with beaten egg white, poke 10 to 12 holes over the top with a toothpick, and sprinkle with the crumble.
11. Bake 50 minutes, tenting loosely with foil around 30 minutes, until golden. It is done when it sounds hollow when tapped or the centre reads 195°F (90°C) on an instant-read thermometer.
12. Cool in the pan at least 30 minutes, then slice with a serrated knife.
13. Whisk the confectioners' sugar, lemon juice and milk together and drizzle over the babka. Store covered at room temperature for 2 days or refrigerated up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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