Easy Blueberry Cherry Babka (Brioche-like twist bread)

Impress your friends and family with this well-baked Easy Blueberry Cherry Babka, with its beautiful twists and swirls of lush dough enhanced with soft, luscious berries. With lovely fruity flavors, it is just perfect for breakfast and dessert. A golden caramelized crust and shiny berry sugary glaze add the finishing touch to this delightful sweet treat. Easy to make, beautiful, and deliciously tantalizing, this is a recipe that will help you steal the spotlight.  

This babka has a brioche base. Brioche is a type of bread with a rich and tender crumb. Classic brioche recipes use egg. However, this vegan version of blueberry babka has the same texture of brioche, but without using eggs or other unusual ingredients. However, it has a generous dose of blueberries, cherries, and a simple orange glaze!

So, let us look at the mouth-watering recipe.

Easy Blueberry Cherry Babka (Brioche-like twist bread)

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Prep Time: 2 hours hours

Cook Time: 35 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Course: Dessert, Snack

Cuisine: European

Keyword: 4th of july, easy, vegan dessert

Servings: 8 people

Author: Elena Merklin

Cost: $5

Equipment

• loaf tin

Ingredients

• For the sweet berry jam:
• 1 cup fresh blueberries
• ¼ cup cherries, chopped, pitted
• ¼ cup orange juice
• 2 tsp chia seeds
• For the sugar berry syrup glaze:
• 2 Tbsp powdered sugar
• 1 Tbsp orange juice
• 2 Tbsp sweet berry jam
• For the vegan brioche dough:
• 1 tsp 1 tsp active dried yeast
• 1 Tbsp light brown sugar
• 160 mL non-dairy milk, warm (such as almond, cashews or oat milk)
• 1 ½ cup plain all-purpose flour
• ¼ tsp fine salt
• Few drops of red or blue food coloring (optional)

Instructions

• A. Prepare the jam

  Smash the blueberries with a fork.    
• Next, place the blueberries, cherries and orange juice in a nonstick pan. Place it on the stove, cover, and cook till it begins to boil.
• Remove the lid and continue to cook on low heat for five minutes. Stir regularly.
•  Once cooked, remove from heat and add chia seeds into the mixture.
• B. Prepare the sugarberry syrup glaze:

  Combine powdered sugar, orange juice, and berry jam in a small bowl. You will use this mixture to brush the babka after it is ready.
• C. Prepare the vegan brioche dough:

  Mix the active dried yeast, sugar, and warm non-dairy milk in a big bowl. When the yeast starts frosthing, transfer the dough mixture to the bowl of a stand mixer .Alternatively, you can also knead the dough by hand.
• Add flour and salt. You can add a few drops of red or blue food coloring.
• Knead the dough for eight to ten minutes until it is smooth and elastic. At this stage, the dough should come together in a ball.
• Place the dough in a gently oiled bowl in a warm place for an hour. The dough will double in size.
• Lightly grease a loaf tin with a neutral-tasting oil like vegetable oil.

  For this recipe, I used a loaf tin that was 9 inch/22.5cm long, 5 inch/12.5cm wide, and 2.5 inch/6cm high.
• D. Assemble the babka for baking:

  Dust the rolling surface with flour and roll the dough into a rectangle. You needn’t be overly precise. Nonetheless, make sure that the width of the dough is fewinches more than the length of the loaf tin.
• Transfer the berry filling that you previously prepared over the rolled dough. Spread it out with an offset spatula. You should have an even and thin layer of berry sauce.
• Now roll up the babka lengthwise so you have a log.
• Gently cut the log in half lengthwise and trim the ends if needed.
• Place the cut sides facing upwards. Then, lift one half and place it over the other half to form a twist. Gently press the ends together.
• Continue to twist until the entire length is covered.
• Transfer the dough into a greased loaf tin and cover it with a towel. Allow the babka toproof in a warm place for 45 minutes to one hour. It should double in size.
• E. Bake the babka:

  While the babka is proofing, preheat the oven to 355 deg F (180 deg C).
• Gently brush the top of the babka with non-dairy milk.
• Bake it at 355 deg F in the oven for about 35 minutes. The top should be golden brown. Insert a toothpick or skewer into the babka. If it comes out clean without any raw dough stuck to it, the babka is ready.
• Remove from the oven. Brush it with sugar berry syrup glaze.
• Allow babka to cool down for 10-12 minutes.
• Serve it warm or cold with fresh blueberries, cherries and tea.

Notes

• If the top is brown but the babka is not properly cooked, cover the loaf tin with a sheet of aluminum foil. Return it to the oven and bake until fully done.
• Vegan babka can be served hot or cold. You can refrigerate and use it for up to three days.

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