✅ Easy to make ✅ No added sugar
I have become a big lover of babka bread, I first tried it a while ago when I made some babka rolls and since then I wanted to try a loaf version. I used raspberry spread for the filling and my usual yeast based bread recipe.
If you are unsure about baking or think it is too complicated I was there a few months ago and have realised it is not complicated and actually so satisfying.
Here are the ingredients you will need:
- 320 g strong white bread flour (plus extra for dusting)
- 7 g dried active yeast
- 35 g erythritol (can sub for caster sugar)
- 50 g unsalted butter
- 180 ml milk
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 large egg
Glaze: 150ml water mixed with 2 tbsp sugar free syrup
Filling: St Dalfour Raspberry Preserve
Method:
- In a large mixing bowl, mix the bread flour, salt, sugar and yeast. Set aside
- Warm your milk just enough so the softened butter melts when added in, whisk in the egg and vanilla extract.
- Pour the wet ingredients over the dry and mix well, the dough might be sticky, if so add more flour little by little. Cover with a cloth and let rest of 5 minutes
- Transfer the dough to a well floured surface, oil your hands before start kneading. Knead for around 8-10 minutes until the dough is soft and bouncy.
- Transfer the dough to an oiled bowl to prevent it from drying, cover and rest in a warm dry place for 50 mins (first rise)
- Once the dough has doubled in size, punch dough and over a floured surface roll to form a rectangle of around 5mm thickness, spread the jam and then roll like you would do with a roulade
- Cut the roll in the middle and then do a simple braid, add to a baking tray
- Bake at 180c for 30-35 minutes or until golden brown.
- Once done remove quickly add the syrup all over and enjoy!
You can see this recipe on instagram: 
