Babka is traditionally filled with chocolate or cinnamon, but Divina Calabrian Chili Orange Spread brings a bright citrus flavor and gentle heat that feels right at home between these buttery layers.
Recipe by Sourdough Brandon
INGREDIENTS
For the Babka
330 g bread flour
35 g granulated sugar
7 g kosher salt
120 g sourdough starter
100 g whole milk, room temperature
2 eggs, plus 1 additional egg for egg wash
85 g (6 tbsp) unsalted butter, softened
255 g Divina Calabrian Chili Orange Spread (1 jar)
Pearl sugar, optional
For the Simple Syrup
50 g granulated sugar
50 g water
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, sugar, salt, sourdough starter, milk and eggs. Mix on low speed until the dough comes together, then increase to medium speed and mix for 5 minutes.
- Add the softened butter one piece at a time, allowing each addition to fully incorporate before adding the next. Continue mixing for 5 to 7 minutes, until the dough is smooth, tacky and passes the windowpane test.
- Transfer the dough to a bowl, cover and place in a warm location to proof for about 5 hours, or until doubled in size.
- Refrigerate the dough overnight, or up to 48 hours, to develop flavor and make shaping easier.
- Turn the chilled dough onto a lightly floured work surface and roll into a 12 x 13-inch rectangle about 1/4 inch thick.
- Spread the entire jar of Calabrian Chili Orange Spread over the dough, leaving a 1/2-inch border around the edges.
- Starting from one of the shorter sides, roll the dough into a log and seal the seam. Transfer seam-side down to a cutting board and freeze for 15 minutes.
- Meanwhile, line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on both sides.
- Slice the chilled log in half lengthwise with a sharp knife. Turn the cut sides upward, cross the halves into an "X" and twist them together to form a braid. Pinch and tuck the ends, then transfer to the prepared loaf pan.
- Cover and proof in a warm location for about 5 hours, or until doubled in size and airy.
- Preheat the oven to 350°F.
- Brush the exposed dough with egg wash and sprinkle with pearl sugar, if desired.
- Bake for 40 to 45 minutes, tenting loosely with foil if the babka browns too quickly. The loaf is done when the internal temperature reaches about 195°F.
- While the babka bakes, make the simple syrup by combining the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely, then set aside to cool.
- As soon as the babka comes out of the oven, brush the top generously with the simple syrup.
- Cool for 10 minutes before lifting the babka from the pan. Allow to cool further before slicing and serving.
Note: A stand mixer is preferred for this recipe, but the dough can also be mixed by hand.
