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Babka with Berry Jam

Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
30-40 Minutes
Rest time
1 Hours 30 Minutes


Ingredients for 1 heart-shaped pan (25cm)

500 g SOFFICE - Mix for sweet yeast doughs
175 ml Water (26°C)
1 Egg
35 g Softened butter
q.s. Red berry jam


  1. In a stand mixer, knead the mix, water, and egg for about 8 minutes until a smooth dough forms. Add the softened butter and continue kneading until fully incorporated and the dough pulls away from the bowl edges.
  2. Shape the dough into a ball and let it rest covered in a bowl for about 30 minutes at 30 °C or until it doubles in size.
  3. Grease the chosen heart-shaped pan (in the recipe, 25 cm in diameter) and line the bottom with parchment paper.
  4. After the resting time, divide the dough into 2 pieces and roll each out on a floured surface into a large rectangle. Thinly spread with jam, leaving a 1-2 cm border.
  5. Roll the dough tightly and cut it in half lengthwise.
  6. Next, place both rolls with the open sides up next to each other and twist them like a rope until the end. Repeat this process with the second rectangle.
  7. Place both braids at the edges of the heart-shaped pan and let them rise covered for about 1 hour, or until doubled in size.
  8. Preheat the oven to 170°C with both upper and lower heat and bake the Babka for about 30-40 minutes (perform the toothpick test!).
  9. Remove from the pan only when completely cooled. Dust with powdered sugar before serving.