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Raspberry Rosewater Babka
60% authentic · Fusion
A fragrant and visually stunning babka featuring a delicate rosewater-infused dough and a vibrant raspberry-rose jam filling. This creative twist offers a floral and fruity aroma, moving away from traditional chocolate for a unique flavor profile.
Ingredients
- all-purpose flour4 cups
- granulated sugar1/2 cup
- active dry yeast2 1/4 teaspoons
- salt1 teaspoon
- milk1/2 cup
- eggs2 large
- unsalted butter, softened1/2 cup
- rosewater1 teaspoon
- raspberry jam1 cup
- fresh raspberries1/2 cup
- powdered sugar, for dustingas needed
- edible rose petals, for garnishoptional
Steps
- 1
Activate yeast in warm milk with a pinch of sugar. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour, sugar, and salt. Make a well.
- 3
Pour yeast mixture into the well. Add eggs and rosewater. Mix until a shaggy dough forms.
- 4
Gradually add softened butter, mixing until fully incorporated and dough is smooth. Knead for 8-10 minutes.
- 5
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- 6
While dough rises, gently mix raspberry jam with fresh raspberries.
- 7
Punch down dough. Roll into a large rectangle (about 12x18 inches).
- 8
Spread the raspberry mixture evenly over the dough, leaving a small border.
- 9
Roll up tightly lengthwise. Cut in half lengthwise, twist the halves together, and place in a greased loaf pan.
- 10
Cover and let rise for another 30-45 minutes.
- 11
Preheat oven to 350°F (175°C). Bake for 35-45 minutes, until golden brown.
- 12
Cool in pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and garnish with rose petals if desired.
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