• 1 hour
  • Low

Babka with orange and berries

220 g of Type 0 Manitoba flour
160 g of Type 00 common wheat flour
3 g of brewer's yeast
40 g of granulated sugar
Zest of one orange
1 whole egg
2 egg yolks
75 g of butter at room temperature
120 g of fresh whole milk
6 g of sale
130 g of cold berry jam
Fresh milk q.s.
Powdered sugar q.s.
First put the orange zest in the butter, add the salt and then let it soften at room temperature.
Pour into a bowl the flour, the brewer's yeast dissolved in warm milk, the egg, the egg yolks, the sugar and knead until the mixture is consistent and elastic. At this point, add the butter a little at a time and work well before adding it a second time. When the butter is well incorporated, let the dough rest for 20 minutes covered with a cloth.
After the resting time, flour the worktop and roll out the dough in a rectangle of about 40 x 55 centimeters. Leaving 1 centimeter on the edges, spread the jam and roll the rectangle lengthwise and, following the length, cut the roll leaving one end together. Braid the two strands obtained by leaving the cutting and filling upwards, then roll the braid on itself so as to create a swivel, inserting the final part under the base.
Place the babka in a mold lined with parchment paper, preferably with a hinge and a diameter of 20 cm.
After brushing the surface with milk, cover with plastic wrap and let it rise at room temperature for an hour (even an hour and a half in winter). Once the leavening is complete, place in the fridge overnight.
The following morning, bake at 170° and in ventilated mode: cook for the first 30 minutes covered with an aluminum foil just placed on the top and, when you see that it has grown, keep it off and cook in static mode for 15 minutes.
Once cooked, leave to cool on a wire rack, removing the ring and the base once it has cooled. Sprinkle with icing sugar and serve.

In cooperation with Il dolce di Alice

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