Strawberry Donut Babka Bread Recipe

Introduction

Strawberry Donut Babka Bread is a delightful twist on the traditional babka, filled with homemade strawberry jam and finished with a sweet sugar glaze. This soft, braided bread offers a perfect balance of fruity sweetness and rich, buttery dough, making it an irresistible treat for any occasion.

Ingredients

• Babka Dough:
• 20 g dry yeast
• 1/2 cup milk
• 1/2 cup sugar
• 10 tbsp butter
• 3 eggs
• 1 1/4 tsp salt
• 4 cups all purpose flour
• 1 tsp vanilla
• 1 tsp lemon zest
• Strawberry Jam Filling:
• 2 (16 oz) containers strawberries, chopped
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tsp vanilla
• 1 tbsp lemon juice
• Sugar Glaze:
• 1/2 cup sugar
• 1/2 cup water
• Extra sugar for coating

Instructions

1. Step 1: Warm the milk in a saucepan or microwave until just above lukewarm. Stir in the dry yeast and let it sit for about 10 minutes to activate.
2. Step 2: In an electric mixer fitted with a dough hook, combine the flour, sugar, salt, vanilla, and lemon zest. Add the eggs and the yeast mixture and mix until a dough starts forming. If sticky, add a little flour and continue mixing.
3. Step 3: Add butter one tablespoon at a time, mixing on medium speed until fully incorporated with no clumps. If still sticky, add a heaping spoonful of flour until dough pulls away from the bowl and hook.
4. Step 4: Grease a separate bowl with butter. Place the dough ball in the bowl and roll it around to coat in butter. Cover with plastic wrap and refrigerate for 10–12 hours, overnight, or at least 5–6 hours.
5. Step 5: Prepare the strawberry jam filling (see directions below) and chill it along with the dough.
6. Step 6: Preheat the oven to 375°F. Grease a loaf pan with butter and line it with parchment paper for easy removal.
7. Step 7: On a floured surface, roll the chilled dough into a 9×11 inch rectangle. If too cold, let it warm for 10 minutes before rolling. Spread an even layer of strawberry filling over the dough, leaving a 1/2 inch border.
8. Step 8: Starting from the long side, tightly roll the dough into a log. Slice the log horizontally down the center. Twist the two halves together, exposing the layers of strawberry filling, and place it in the loaf pan. Fold any uneven ends underneath.
9. Step 9: Bake for 45–50 minutes until golden brown and cooked through.
10. Step 10: While baking, make the sugar glaze by simmering sugar and water in a small saucepan until bubbling. Remove from heat.
11. Step 11: After baking, brush the hot babka with sugar glaze. Let cool for 10 minutes, then roll the loaf in extra sugar on a plate. Slice and serve.

Homemade Strawberry Jam

1. Combine chopped strawberries and sugar in a saucepan. Heat until it begins to bubble and boil. As the strawberries soften, mash them with a wooden spoon.
2. Pour the hot mixture into a blender and blend until smooth, then return to the saucepan.
3. Mix cornstarch and water to form a paste, then stir it into the strawberry mixture along with vanilla and lemon juice. Stir well. Some clumping of cornstarch is okay and won’t affect the jam.
4. Pour the jam through a strainer into a bowl, pressing with the back of a spoon to remove clumps for a smooth texture.
5. Chill the jam overnight before using.

Tips & Variations

• Use fresh or frozen strawberries for the jam; just thaw frozen before cooking.
• If you prefer a more rustic filling texture, skip straining the jam.
• For a different flavor twist, try adding a teaspoon of almond extract to the dough.
• You can substitute lemon zest with orange zest for a citrus variation.
• Ensure the milk isn’t too hot when activating yeast to avoid killing it.

Storage

Store the babka in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a 350°F oven for 10–15 minutes until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought strawberry jam instead of homemade?

Yes, you can substitute with your favorite store-bought strawberry jam to save time, but homemade jam offers fresher flavor and better texture for this recipe.

What if my dough is too sticky to handle?

If the dough is sticky, gradually add small amounts of flour while mixing until it pulls away from the bowl and becomes manageable without being dry.

Strawberry Donut Babka Bread Recipe

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★★★★★

5 from 87 reviews

This delightful Strawberry Donut Babka Bread combines a soft, buttery yeast dough twisted with a sweet, homemade strawberry jam filling. Finished with a shiny sugar glaze and a sugar coating for that perfect donut-like crunch, this bread is a fantastic treat for breakfast or dessert, pairing fruity freshness with rich, tender bread.

• Author: lina
• Prep Time: 20 minutes (plus 10-12 hours chilling time)
• Cook Time: 50 minutes
• Total Time: 11 hours 10 minutes (including chilling and baking)
• Yield: 1 loaf (10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Babka Dough

• 20 g dry yeast
• 1/2 cup milk
• 1/2 cup sugar
• 10 tbsp butter
• 3 eggs
• 1 1/4 tsp salt
• 4 cups all purpose flour
• 1 tsp vanilla extract
• 1 tsp lemon zest

Strawberry Jam Filling

• 2 (16 oz) containers strawberries, chopped
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tsp vanilla extract
• 1 tbsp lemon juice

Sugar Glaze

• 1/2 cup sugar
• 1/2 cup water
• Extra sugar for coating

Instructions

1. Activate Yeast: Warm the milk on the stovetop or in the microwave until just above lukewarm (around 100°F). Add the dry yeast to the warm milk and let it sit for about 10 minutes until foamy, indicating the yeast is active.
2. Prepare Dough Base: In an electric mixer with a dough hook, combine flour, sugar, salt, vanilla extract, and lemon zest. Mix briefly to combine.
3. Add Eggs and Yeast Mixture: Add the eggs and the activated yeast mixture to the flour mixture. Mix for a few minutes until a dough begins to form. If the dough is very sticky, gradually add flour until manageable.
4. Incorporate Butter: Add the butter one tablespoon at a time, mixing on medium speed until fully blended and dough is smooth. If the dough remains sticky, add spoonfuls of flour as needed until it pulls away cleanly from the bowl and hook.
5. First Rise: Grease a separate bowl with butter. Transfer the dough ball into it and roll to coat all sides. Cover tightly with plastic wrap and refrigerate for 10-12 hours or overnight (minimum 5-6 hours) to let the dough chill and rise slowly.
6. Make Strawberry Jam: Combine chopped strawberries and sugar in a saucepan. Heat until boiling and soft. Mash the strawberries with a wooden spoon, blend until smooth, then return to saucepan. Mix cornstarch and water to form a paste, stir into the hot strawberry mixture along with vanilla and lemon juice. Simmer briefly, strain through a fine sieve to ensure smooth jam, and chill overnight with the dough.
7. Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Butter a loaf pan and line with parchment paper for easier release.
8. Shape Dough: On a floured surface, roll the chilled dough into a 9×11 inch rectangle. If dough is too cold and stiff, let it sit for 10 minutes before rolling. Spread the chilled strawberry jam evenly over the dough, leaving a 1/2 inch border.
9. Roll and Twist: Starting at the long edge, roll the dough tightly into a log. Slice the log lengthwise down the center horizontally to expose the jam layers. Twist the two halves around each other like a braid to show the interior layers and place the twist into the prepared loaf pan, tucking ends underneath.
10. Bake: Bake the babka bread for 45-50 minutes until golden brown and cooked through.
11. Make Sugar Glaze: While baking, combine sugar and water in a small saucepan. Heat over medium heat until bubbling and simmer for a few minutes, then remove from heat.
12. Glaze and Coat: After baking, remove the babka from the oven and immediately brush the top with the sugar glaze. Let cool for about 10 minutes, then carefully remove the loaf from the pan. Roll the warm loaf in extra sugar to coat the outside for a crispy, sugary finish.
13. Serve: Slice and enjoy your Strawberry Donut Babka Bread warm or at room temperature.

Notes

• Ensure milk is just warm, not hot, to properly activate the yeast without killing it.
• Adjust flour quantity as needed when mixing to achieve a dough that is soft but not overly sticky.
• Overnight refrigeration develops flavor and improves dough texture.
• If your dough is too cold to roll out easily, let it rest at room temperature for 10 minutes before shaping.
• Straining the jam ensures a smooth texture without clumps.
• The sugar glaze adds shine and sweetness but is optional if you prefer a less sweet crust.
• Store leftover babka in an airtight container at room temperature for up to 3 days.

Keywords: strawberry babka, donut babka bread, yeast bread, homemade strawberry jam, sweet bread, baked bread