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Blueberry Babka Braid
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
265 minutes
Create a delightful blueberry-filled pastry by wrapping cardamom dough for a fun and cozy baking endeavor.
Ingredients:
  • 1 cup whole milk
  • 6 tablespoons white sugar, divided
  • 2.25 teaspoons active dry yeast
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 4.25 cups all-purpose flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 2.3333332538605 cups frozen unsweetened blueberries
  • 0.33333334326744 cup white sugar
  • 1 teaspoon orange juice
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon vanilla extract
  • 1 egg
  • 1 pinch salt
  • 1 tablespoon pearl sugar
Instructions:
  • In a small bowl, mix together milk, 1 tablespoon of sugar, and yeast. Allow it to sit until it becomes foamy, approximately 5 minutes.
  • Combine the remaining sugar, butter, and eggs into the milk mixture. Stir until slightly combined, maintaining a slightly textured consistency.
  • Combine flour, cardamom, and salt in the stand mixer bowl. Add wet ingredients and attach the dough hook. Mix until a shaggy dough forms. Cover with a dish towel and let rest for 10 minutes.
  • After uncovering the dough, knead it on medium speed until smooth for about 5 minutes. Then switch to low speed and continue to knead until the dough is soft, elastic, and shiny for an additional 5 minutes. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled in size for 1 to 1 1/2 hours.
  • Prepare the blueberry filling by simmering blueberries, sugar, and orange juice until thickened, then stir in extracts and chill.
  • Transfer the dough onto a lightly floured surface. Flatten and separate into 2 portions. Roll out one portion into a 9x18-inch rectangle, using a bench scraper to ensure it is uniform. Spread half of the blueberry filling over the dough, leaving a 1-inch border. Roll the dough tightly from the long edge closest to you. Seal seams by pinching. Repeat with the second portion of dough and filling.
  • Arrange the logs next to each other on a baking sheet lined with parchment paper, then wrap them in plastic wrap and refrigerate for 1 hour.
  • Slice each log in half lengthwise using a sharp knife or bench scraper to create 4 filled strips of dough on the baking sheet.
  • 1. Cross 2 strips to form a plus sign, then interlock the remaining 2 strips to create a cross. 2. Fold the closest strip end over the one to its right, repeating 3 more times clockwise. 3. Fold the remaining strips to the left, moving counterclockwise. 4. Repeat folding process until only short ends are left, then carefully join and tuck them under the braid.
  • Cover the braided dough and let it rise in a warm spot for 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C) while allowing the dough to complete its second rise.
  • Whisk egg with a pinch of salt and gently brush over the braid. Sprinkle with pearl sugar to add a sweet touch.
  • Bake at the perfect temperature until beautifully golden for about 35 minutes. Let it cool completely before slicing.

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