Blueberry Cream Cheese Babka
11 STEPS
Proof your yeast by adding it to warm milk and a little sugar. Wait about 5 minutes until it foams
1
Add the rest of the dough ingredients and mix in a stand mixer with a dough hook, adding butter last
2
Let the dough rise for 1 to 1.5 hours in a warm place until almost doubled then divide into 2 halves
3
Roll out dough to a 12 x 16 rectangle and spread with cream cheese mixture leaving an inch border
4
Spread each dough half with chilled blueberry preserves
5
Roll dough tightly starting at one long edge. Slice the log lengthwise down the center
6
Separate the 2 halves with the layers facing up
7
Starting at the top, place one dough end over the other and twist them over each other
8
Transfer each babka to a loaf pan lined with parchment. Squish the ends together as needed to fit
9
Bake at 350 degrees for about 40 minutes until golden. Brush sugar syrup over babkas while hot
10
Babka will keep for 3 days room temp or 5 refrigerated. Can also freeze for up to 2 months!
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