Recipe: Babka with raspberries


Today we have a great summer recipe from Bernardi for you. Buon Appetito!

Babka with raspberries 

Ingredients for the dough: 

500g wheat flour type 550 (Italian Typo 0)
180g oat milk
60g butter
7g fresh yeast
2 eggs
40g sugar
5g salt 

For the filling: 

1 jar of raspberry jam 
10-15 fresh raspberries, whole fruit 

For the garnish:

Maple syrup
Sugar syrup 

Preparation: 

First put all the ingredients except the butter into the Miss Baker® bowl. Let knead until a smooth, firm and homogeneous dough is formed. Now add the butter and knead the dough until it is elastic and comes together completely. Put the dough in a bowl and let it double at about 24°C. When it has doubled, roll it. When it has doubled, roll the dough into a rectangle of about 30x15 cm. Spread the rectangle with jam and roll it up. Cut the roll in half lengthwise and then twist it inside itself. Form into a plait and fold round into a spiral. Garnish with fresh raspberries. 
Now place everything in a 24 cm diameter baking dish, buttered beforehand. 
Leave to rise for about 1½ hours until doubled in size. Preheat the oven to 170°C and bake. Bake for 45-50 minutes until golden brown.
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