Ingredients
Scale
- For the Dough:
- 1 cup warm whole milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ½ cup granulated sugar, divided
- 3 ¾ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup unsalted butter, softened and cut into 1-inch pieces
- For the Blueberry Compote Filling:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- For the Simple Syrup (optional):
- ¼ cup granulated sugar
- ¼ cup water
Instructions
- Prepare the Dough: In a large bowl or stand mixer, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5-10 minutes until foamy.
- Add the remaining granulated sugar, flour, and salt to the yeast mixture. Mix with a dough hook on low speed until combined, then add eggs one at a time, mixing well after each addition.
- Gradually add the softened butter, one piece at a time, mixing until fully incorporated. Increase speed to medium-low and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be soft and slightly sticky.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1.5 to 2 hours, or until doubled in size. Alternatively, refrigerate overnight for a slow rise, which develops more flavor.
- Prepare the Blueberry Compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens slightly, about 5-7 minutes. Stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and let cool completely.
- Prepare the Cream Cheese Filling: In a medium bowl, beat softened cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside.
- Assemble the Babka: Lightly flour a clean surface. Punch down the risen dough and roll it into a large rectangle, approximately 12×18 inches (30×45 cm).
- Evenly spread the cooled cream cheese filling over the dough, leaving a ½-inch border along one long edge. Then, dollop and gently spread the blueberry compote over the cream cheese layer.
- Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Trim off about an inch from each end of the log if uneven.
- Using a sharp knife, slice the log lengthwise down the middle, creating two halves with the filling exposed. Turn the cut sides up and gently twist the two halves together, keeping the cut sides facing outwards as much as possible. Pinch the ends together to seal.
- Carefully transfer the twisted dough into a lightly greased 9×5 inch (23×13 cm) loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for another 45-60 minutes, or until visibly puffy.
- Preheat oven to 375°F (190°C). Bake for 45-55 minutes, or until golden brown and a skewer inserted into the center comes out clean (a little moisture from the filling is okay). If the top browns too quickly, tent loosely with foil.
- While the babka bakes, prepare the Simple Syrup (if using): In a small saucepan, combine sugar and water. Bring to a simmer, stirring until sugar dissolves. Remove from heat and set aside.
- Once baked, remove the babka from the oven. While still warm, brush generously with the simple syrup (if using). This adds shine and moisture. Let cool in the pan for 15-20 minutes before carefully transferring to a wire rack to cool completely before slicing and serving.
Notes
For best results, ensure all dairy ingredients (milk, eggs, butter) are at room temperature for a smoother dough. Don’t rush the rising times; they are crucial for a light and airy babka. If you prefer a less sweet babka, you can slightly reduce the sugar in the dough and compote. This babka is fantastic warm, but also keeps well at room temperature for up to 3 days, or refrigerated for up to a week. It also freezes beautifully for longer storage.
- Prep Time: 1 hour 15 minutes
- Cook Time: 50 minutes
- Category: Dessert Pastry
- Method: Baking
- Cuisine: Eastern European Bakery
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg