Introduction

This Raspberry and White Chocolate Babka is a delightful twist on a classic sweet bread, combining tangy raspberry jam with creamy white chocolate chunks. Its soft, buttery dough and glossy syrup glaze make it an irresistible treat for breakfast or afternoon tea.

Inside a grey metal loaf pan lined with brown parchment paper, a twisted dough pastry is placed. The pastry has about three visible layers of light beige dough, each swirled with dark red jam-like filling, creating an S-shape with curved loops. On the top, small white chunks are sprinkled evenly, adding texture and contrast. The loaf pan sits on a white marbled surface with faint grey veining. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp Dried Fast Active Yeast
330g Strong White Bread Flour
40g Caster Sugar
A Pinch of Table Salt
1 Free Range Egg
85g Whole Milk
90g Unsalted Butter, room temperature
300g Raspberry Jam
200g White Chocolate Chunks
1 Free Range Egg, beaten
100g Water
100g Caster Sugar
1 tbsp Honey

Instructions

Step 1: In a stand mixer bowl fitted with a hook attachment, combine the yeast, flour, sugar, and salt. Add the egg, milk, and butter, then mix on medium speed until the dough forms a ball. Knead for 5–6 minutes until smooth. Cover the bowl and chill the dough in the fridge overnight.
Step 2: The next day, roll the chilled dough on a lightly floured surface into a 50cm by 30cm rectangle. Spread the raspberry jam evenly over the dough, reaching all corners. Scatter the white chocolate chunks on top, then roll tightly from the long side into a 50cm log. If the dough softens too much, chill for 30 minutes.
Step 3: Prepare a 2lb loaf tin by buttering it and lining the base and sides with parchment paper, leaving some overhang to help remove the loaf later.
Step 4: Using a sharp knife, carefully slice the log lengthwise to reveal the layers. Place the two halves cut-side up, then lift one half over the other to form a cross. Twist the ends, creating a braided effect, and place the plait into the prepared tin. Leave to prove until doubled in size, which can take up to 2 hours in a cool kitchen.
Step 5: While the dough is proving, make the syrup by combining water, sugar, and honey in a small pan over low heat. Stir until the sugar dissolves, then bring to a boil for a few minutes before removing from heat.
Step 6: Preheat the oven to 220°C. Brush the beaten egg over the top of the risen loaf. Bake for 10 minutes, then rotate the tin and bake for another 10 minutes. Reduce the heat to 190°C and bake for a further 10 minutes. If the loaf browns too quickly at any point, cover with foil to prevent burning.
Step 7: Remove the babka from the oven and immediately pour the warm syrup over the hot loaf to glaze it. Allow it to cool completely in the tin before removing to prevent crumbling.
Step 8: Once cooled, lift the babka out using the parchment overhang, slice thickly, and enjoy!

Tips & Variations

For a nutty crunch, sprinkle chopped toasted almonds or pistachios over the jam before rolling the dough.
Swap raspberry jam for strawberry or apricot preserves for a different fruity flavor.
If you don’t have a stand mixer, knead the dough by hand for 10–12 minutes until smooth and elastic.
Use dark chocolate chunks instead of white chocolate for a richer taste and a lovely contrast with the raspberry jam.

Storage

Store the babka in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly in plastic wrap and freeze for up to 1 month. Reheat slices gently in a warm oven or microwave before serving to restore softness and melt the chocolate slightly.

How to Serve

A close-up image of a sliced loaf of bread with a golden brown, slightly glossy crust that looks crispy and textured. The bread has multiple visible layers inside with a swirled pattern of creamy beige dough mixed with darker brown and reddish streaks of filling, which appears slightly moist and soft. The slice is thick and sits next to the rest of the loaf on a wooden cutting board, which is lined with a piece of brown parchment paper. The background is a white marbled surface that adds a clean and bright feel to the photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this babka without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It may take 10–12 minutes of kneading until the dough is smooth and elastic.

What can I use instead of raspberry jam?

You can substitute raspberry jam with any fruit preserve you prefer, such as strawberry, apricot, or even cherry jam. Just choose one with a similar consistency for the best results.