Brioche Babka with Raspberry Jam
Your Saf helper for this recipe:
5 g Saf-instant yeast (1/2 sachet)
4 g salt (1 tsp)
35 g sugar (2,5 tbsp)
60 g of butter (4 tbsp)
250 g flour (2 cups)
40 ml milk
For the filling:
1- In a bowl, mix the flour, Saf-instant yeast, salt, sugar.
2- Add milk and eggs in the mixture and knead until the smooth soft dough.
3- Add the room temperature butter in the mixture and stir until the mixture is homogenous.
4- Cover the dough pieces with a clean towel and let rest the dough for 45 minutes at the room temperature or 1 to 2 hours in the fridge.
5- Put the dough onto a floor and roll.
6-Put the jam on the dough and cover all the corners.
7-Roll the dough and cut it vertically.
8- Shape the Babka and rest it in the loaf pan and allow them to prove for 35 to 45 minutes or until doubles in size.
9- Brush the dough with melted butter and bake.