For a long time I wanted to make this Babka, especially with berries as I love the color effect they creates.
I finally had the time to bake it and I want to share the recipe with you.
FOR THE DOUGH:
6 g dry brewer’s yeast
145 g vegetable milk
5 g vanilla paste
55 g caster sugar
2 g salt
300 g flour Manitoba type “0”
60 g margarine / vegan butter (hard one, not spreadable one)
FOR THE FILLING:
200 g berries
20 g caster sugar
100 g pistachio grains
1- In the bowl of the stand mixer weight the yeast with warm milk, mix with a whisk until the yeast is completely dissolved.
2- Attach the dough hook and add the vanilla, sugar, flour and mix for at least 10 min at medium speed until a nice dough is formed. Add the salt and the diced margarine, one piece at the time when the previous one is been incorporated.
3- Mix for at least 15 min until the dough is smooth and elastic. Cover with cling wrap and lean it prove in a warm place until double in size. About 1 hour.
4- Prepare the filling, in a saucepan pour sugar an berries and cook at low heat for about 10 minutes, until you get a mixture similar to a jam. Place in the fridge to cool down.
5- Take the dough an roll in a rectangular shape, 40x25cm, spread with the berry composte evenly over the dough, leaving a 0,5cm border, Sprinkle over the pistachio grains.
6- Roll the dough up tightly from one of the long edges into a sausage. Use a sharp knife to cut the sausage in half lengthwise, exposing the filling. Twist the two halves together into a braid.
7- Grease an approx 11 x 24 cm loaf tin and line it with baking parchment. Place the babka in the loaf tin. Cover the tin and set aside to rise until doubled in size, about 1 ½ – 2 hours depending on how cold it is the room.
8- Bake the babka at 170/180°C for about 30-40 minutes until deep golden.