Lemon Blueberry Babka
May 30, 2022 23:05:23 GMT -5
Post by PurplePuppy on May 30, 2022 23:05:23 GMT -5
Lemon Blueberry Babka
YIELDS:
8 SERVINGS
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
4 HOURS 0 MINS
INGREDIENTS
FOR THE BREAD
1/2 c. lukewarm whole milk
1/4 c. granulated sugar, plus 1 tsp, divided
1 (0.25-oz.) package active dry yeast
2 3/4 c. all-purpose flour, plus more for surface
1 tsp. kosher salt
2 large eggs
1 tsp. pure vanilla extract
Zest of 1 large lemon
4 tbsp. butter, softened, plus more for pan
FOR THE BLUEBERRY FILLING
2 c. fresh or frozen blueberries
1/4 c. granulated sugar
Juice of 1/2 lemon
FOR THE LEMON GLAZE
1/2 c. powdered sugar
Juice and zest of 1/2 lemon
DIRECTIONS
Make dough: In a large glass measuring cup, combine milk and 1 teaspoon sugar. Sprinkle yeast over and let sit until foamy, 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ¼ cup sugar, and salt. Add yeast mixture, eggs, vanilla, and lemon zest. Mix on medium speed until a smooth dough forms and starts to climb up the dough hook and slaps sides of bowl, at least 5 minutes. Add butter, about 1 tablespoon at a time, waiting until fully incorporated before adding more.
Grease a medium bowl with butter and turn dough into it. Cover with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours, depending on how warm your kitchen is.
Meanwhile, make blueberry filling: In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring often, until blueberries are mostly broken down and mixture starts to thicken, 10 to 12 minutes. Let cool completely.
Lightly dust a clean work surface with flour. Turn dough out onto flour and dust lightly with more flour. Roll out into a 12”-x-18” rectangle. Spread blueberry filling all over in an even layer. Starting on a long end, roll dough up tightly into a log. Carefully transfer to a large cutting board or tray and cover with a kitchen towel. Refrigerate 20 minutes.
Grease a 9”-x-5” loaf pan with butter. Transfer dough back to counter and cut in half lengthwise to create 2 long pieces. With cut sides up, twist pieces together. Fold dough in half and twist together twice more. Place dough in loaf pan and cover with kitchen towel. Let rise until almost doubled, about 1 hour.
Preheat oven to 375°. Uncover bread and bake until deeply golden, about 40 minutes. Let cool 15 minutes, then transfer to a wire cooling rack to cool completely.
Make glaze: In a small bowl, combine powdered sugar, lemon zest, and juice.
Drizzle glaze over bread when ready to serve.
link
YIELDS:
8 SERVINGS
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
4 HOURS 0 MINS
INGREDIENTS
FOR THE BREAD
1/2 c. lukewarm whole milk
1/4 c. granulated sugar, plus 1 tsp, divided
1 (0.25-oz.) package active dry yeast
2 3/4 c. all-purpose flour, plus more for surface
1 tsp. kosher salt
2 large eggs
1 tsp. pure vanilla extract
Zest of 1 large lemon
4 tbsp. butter, softened, plus more for pan
FOR THE BLUEBERRY FILLING
2 c. fresh or frozen blueberries
1/4 c. granulated sugar
Juice of 1/2 lemon
FOR THE LEMON GLAZE
1/2 c. powdered sugar
Juice and zest of 1/2 lemon
DIRECTIONS
Make dough: In a large glass measuring cup, combine milk and 1 teaspoon sugar. Sprinkle yeast over and let sit until foamy, 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ¼ cup sugar, and salt. Add yeast mixture, eggs, vanilla, and lemon zest. Mix on medium speed until a smooth dough forms and starts to climb up the dough hook and slaps sides of bowl, at least 5 minutes. Add butter, about 1 tablespoon at a time, waiting until fully incorporated before adding more.
Grease a medium bowl with butter and turn dough into it. Cover with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours, depending on how warm your kitchen is.
Meanwhile, make blueberry filling: In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring often, until blueberries are mostly broken down and mixture starts to thicken, 10 to 12 minutes. Let cool completely.
Lightly dust a clean work surface with flour. Turn dough out onto flour and dust lightly with more flour. Roll out into a 12”-x-18” rectangle. Spread blueberry filling all over in an even layer. Starting on a long end, roll dough up tightly into a log. Carefully transfer to a large cutting board or tray and cover with a kitchen towel. Refrigerate 20 minutes.
Grease a 9”-x-5” loaf pan with butter. Transfer dough back to counter and cut in half lengthwise to create 2 long pieces. With cut sides up, twist pieces together. Fold dough in half and twist together twice more. Place dough in loaf pan and cover with kitchen towel. Let rise until almost doubled, about 1 hour.
Preheat oven to 375°. Uncover bread and bake until deeply golden, about 40 minutes. Let cool 15 minutes, then transfer to a wire cooling rack to cool completely.
Make glaze: In a small bowl, combine powdered sugar, lemon zest, and juice.
Drizzle glaze over bread when ready to serve.
link