Raspberry Babka

This raspberry babka combines a soft, flavourful yeasted dough with a fruity filling. In the original the dough was kneaded in a Bernardi Miss Baker; the recipe works just as well with other mixers or by hand.

Ingredients

Dough

500 g wheat flour Type 550 (Italian Tipo 0)
180 g oat milk
60 g butter
7 g fresh yeast
2 eggs
40 g sugar
5 g salt

Filling

1 jar raspberry jam
10–15 fresh raspberries (whole berries)

Garnish (optional)

Maple syrup
Sugar syrup

Method — step by step

Put all ingredients except the butter into the mixing bowl (original: Bernardi Miss Baker) and knead to a smooth, firm, homogeneous dough.
Add the butter in pieces and continue kneading until the dough is elastic and releases cleanly from the bowl.
Transfer the dough to a bowl, cover and let it rise at about 24 °C until its volume has roughly doubled.
Roll the dough into a rectangle of about 30 × 15 cm.
Spread the surface evenly with raspberry jam and roll up from the long side.
Cut the roll lengthways, twist the two strands together with the cut sides facing up to form a braid. Coil the braid into a round spiral. Arrange the fresh raspberries on top.
Butter a round baking tin (Ø approx. 24 cm) and place the babka inside. Cover and proof for about 1½ hours until the dough has risen noticeably.
Preheat the oven to 170 °C. Bake the babka for 45–50 minutes until golden brown.
Optional: Brush with a little maple syrup or sugar syrup immediately after baking.

Tips and notes

Without a mixer

The dough also works well by hand: first combine all ingredients except the butter into a smooth dough, then gradually and thoroughly knead in the butter until the dough is elastic.

Baking in a pizza oven or wood-fired oven

The babka can — in addition to the home oven — also be baked in a well-tempered pizza oven or wood-fired oven. Pay attention to indirect heat and an oven chamber temperature around 170 °C. Depending on the oven, it can help to rotate the baking tin occasionally during baking so the babka browns evenly.