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