Description
The Cardamom Black Currant Babka is a classic twisted sweet bread. It features an enriched yeast dough rolled out thinly. The dough is spread with a delicious jam filling and braided into a loaf. This twisted bread relies on a high fat content in the dough. Generous amounts of unsalted butter, whole milk, and eggs create that texture. This enrichment gives the final baked bread a tender crumb structure. The interior stays melt-in-your-mouth soft for days.
Ingredients
Scale
For the Dough
- 3 cups (375 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ tsp (7 g) active dry yeast
- ½ tsp salt
- ¾ cup (180 ml) warm whole milk
- 1 large egg
- 6 tbsp (85 g) unsalted butter, softened
- 1 tsp ground cardamom
- 1 tsp vanilla extract
For the Black Currant Filling
- ¾ cup (100 g) dried black currants
- ½ cup (100 g) black currant jam or preserves
- 2 tbsp unsalted butter, softened
- 1 tsp ground cardamom
- 1 tbsp brown sugar
- 1 tbsp all-purpose flour
For the Syrup
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
- ½ tsp vanilla extract
Instructions
- Activate the yeast: Combine warm milk, yeast, and a pinch of the sugar. Let stand for 5–10 minutes, until foamy.
- Make the dough: In a large bowl, combine flour, remaining sugar, salt, and cardamom. Add the egg, vanilla, and yeast mixture. Mix until a shaggy dough forms.
- Add butter: Gradually knead in the softened butter. Continue kneading for 8–10 minutes, until the dough is smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Make the filling: Mix the black currant jam, butter, cardamom, brown sugar, and flour. Stir in the dried black currants.
- Shape: Roll the dough into a rectangle approximately 12 × 16 inches. Spread the filling evenly over the surface, leaving a small border.
- Roll and braid: Roll the dough tightly from the long side into a log. Cut the log lengthwise down the middle, exposing the filling. Twist the two halves together, keeping the cut sides facing upward. Place into a greased 9 × 5-inch loaf pan.
- Second rise: Cover and let rise for 30–45 minutes, until noticeably puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake for 35–45 minutes, until deeply golden and the center is cooked through.
- Make the syrup: While the babka bakes, simmer sugar and water for 2–3 minutes. Remove from heat and stir in vanilla.
- Finish: Brush the hot babka generously with the syrup. Let cool for at least 20–30 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert / Sweet Bread
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice (about 1/10 loaf)
- Calories: ~320 kcal
Keywords: black currant babka recipe, cardamom babka loaf, spiced currant babka, braided currant bread