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Raspberry and White Chocolate Babka Recipe

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★★★★★

4.9 from 358 reviews

This Raspberry and White Chocolate Babka is a luscious, sweet braided bread filled with tangy raspberry jam and chunks of creamy white chocolate. Perfectly soft and rich, it is glazed with a honey-sugar syrup that creates a shiny, sticky crust. A delightful treat for breakfast or dessert, this babka requires an overnight dough rest and a careful braiding technique to achieve its signature swirled layers.

Ingredients

Scale

Dough

  • 2 tsp Dried Fast Active Yeast
  • 330 g Strong White Bread Flour
  • 40 g Caster Sugar
  • A Pinch of Table Salt
  • 1 Free Range Egg
  • 85 g Whole Milk
  • 90 g Unsalted Butter, room temperature

Filling

  • 300 g Raspberry Jam
  • 200 g White Chocolate Chunks

Glaze and Syrup

  • 1 Free Range Egg, beaten (for brushing)
  • 100 g Water
  • 100 g Caster Sugar
  • 1 tbsp Honey

Instructions

  1. Make the dough: In a stand mixer fitted with a hook attachment, combine the dried yeast, bread flour, caster sugar, and salt. Add the egg, whole milk, and softened butter. Mix at medium speed until the dough begins to form a ball, then knead for 5-6 minutes until smooth and elastic. Cover the bowl and refrigerate the dough overnight for a slow rise and enhanced flavor.
  2. Shape and fill the dough: The next day, lightly flour your work surface and roll the chilled dough into a rectangle approximately 50 cm by 30 cm. Spread raspberry jam evenly over the surface, right to the edges. Sprinkle the white chocolate chunks evenly on top. Roll the rectangle tightly from the long side to form a 50 cm long log. If the dough becomes too soft to handle, chill it for 30 minutes to firm up.
  3. Prepare the loaf tin: Butter a 2 lb loaf tin thoroughly. Line the base and sides with parchment paper, leaving an overhang to make it easier to remove the babka later.
  4. Braid the babka: With a sharp knife, cut the dough log lengthwise down the middle to expose the layers and filling. Place the two halves in the loaf tin with the cut sides facing up. Cross one half over the other to form a twisted plait with the filling visible. Twist the ends slightly to seal the loaf shape. Cover and leave to prove in a warm place until doubled in size; this can take up to 2 hours if your kitchen is cold.
  5. Make the syrup: While the dough is proving, prepare the syrup by combining water, caster sugar, and honey in a small pan over low heat. Stir until the sugar dissolves, then bring to a gentle boil for a few minutes. Remove from heat and set aside.
  6. Bake the babka: Preheat the oven to 220°C (428°F). Brush the risen dough with the beaten egg to create a glossy crust. Bake for 10 minutes, then rotate the tin and bake for another 10 minutes. Lower the oven temperature to 190°C (374°F) and bake for an additional 10 minutes. If the babka browns too quickly at any point, cover loosely with foil to prevent burning.
  7. Apply the syrup and cool: Remove the babka from the oven and immediately brush or pour the warm sugar-honey syrup all over the hot loaf. This seals in moisture and adds shine. Allow the babka to cool completely in the tin before removing to avoid crumbling.
  8. Serve: Carefully lift the cooled babka out using the parchment paper overhang. Slice into thick pieces and enjoy your delicious raspberry and white chocolate babka fresh.

Notes

  • Ensure the butter is softened to room temperature for easier incorporation into the dough.
  • Use fresh, high-quality raspberry jam for the best flavor contrast with the white chocolate chunks.
  • Chilling the dough overnight improves both texture and flavor due to slow fermentation.
  • Be gentle when twisting the braided dough to keep air pockets intact for a lighter crumb.
  • The sugar-honey syrup glaze keeps the babka moist and gives it an appealing glossy finish.
  • If your kitchen is cold, allow extra time for proofing to ensure the dough doubles in size.
  • Store leftover babka wrapped airtight at room temperature for up to 3 days or freeze for longer storage.

Keywords: Raspberry babka, white chocolate babka, braided bread, sweet bread, raspberry jam bread, white chocolate dessert

Find it online: https://lieblingsmahlzeit.com/raspberry-and-white-chocolate-babka-recipe/