Ingredients
Blueberry Babka
- 493g of organic whole milk, warmed
- 19g of organic cane sugar
- 20g of active dry yeast
- 1150g of all-purpose flour
- 193g of eggs
- 45g of egg yolks
- 15g of salt, kosher
- 230g of organic cane sugar
- 454g of butter, salted, softened, cut into small chunks
- Egg Wash (see sub-recipe)
- Blueberry Butter (see sub-recipe)
- Blueberry Sugar – see sub-recipe
- 496g of 60% dark chocolate, chopped into semi-fine bits
- 8g of organic ground cinnamon
- 250g of organic dried sweetened blueberries
Egg Wash
- 15g of eggs
- 39g of heavy cream
Blueberry Butter
- 170g of butter, salted
- 18g of blueberry powder
Blueberry Sugar
- 85g of organic cane sugar
- 32g of freeze-dried blueberry powder
Instructions
Blueberry Babka
- Preheat oven to 350°F.
- In the bowl of the stand mixer, stir together warm milk, 4 teaspoons of sugar, and yeast. Let sit until foamy, about 5 minutes.
- With the paddle attachment on the mixer, beat in 1 cup of all-purpose flour until combined.
- Add the eggs, yolks, vanilla extract, salt, and remaining sugar. Beat on medium-low speed until incorporated.
- Gradually add remaining flour ½ cup at a time, until a sticky dough forms.
- Add butter, a handful at a time, and beat for 4-5 minutes until a shiny, stringy dough forms.
- Place the dough in a well-oiled bowl and cover with a towel. Let rise in warm area of kitchen for 1½-2 hours, until dough has doubled in volume.
- Turn out dough onto floured surface and roll out into 2 12″ x 20″ rectangles.
- Brush edges of dough rectangle with Egg Wash, leaving just a little for baking time.
- Gently brush filling area of dough (in between egg-washed sides) generously with Blueberry Butter.
- Sprinkle Blueberry Sugar liberally all over dough, saving just enough to top the individual muffins.
- Spread chocolate, cinnamon, and blueberries evenly around the dough to cover the whole area.
- There are many different styles of babka rolling and folding. Roll the rectangles from the bottom, tightly making a pinwheel/cinnamon roll log.
- Cut the rolled log in half and then stretch slightly. Braid together 2-3 half logs, overlapping one another.
- Cut newly braided log into 1-inch rounds and place into a buttered cupcake pan.
- Cover with a towel in warm area and allow cut babka to rise again for 30-60 minutes.
- Brush with remaining Egg Wash and bake for 15-25 minutes, until tops are golden brown.
- When removed from oven, brush with a little melted butter and sprinkle with remaining Blueberry Sugar.
serving size: 1 2″ round muffin.
Hold time/shelf life: 21 days
Egg Wash
-
Whisk together egg and cream until combined.
Blueberry Butter
-
Melt butter until bubbles start to form and color is slightly brown.
-
Remove from heat.
-
Whisk in blueberry powder until combined and smooth.
Blueberry Sugar
-
Whisk together sugar and blueberry powder.
About This Recipe
Blueberry and dark chocolate babka muffins brushed with blueberry brown butter and topped with blueberry sugar.