Blueberry babka.
I’ve had this on the brain since @Stef_bakes referenced a cookbook titled The Sweet Polish Kitchen. If you look closely at that book’s cover, it references a blueberry babka. Well, I ordered the book, but it’s coming from the UK and I’m hoping it will be here in time for the December holidays.
In the meantime, I thought I’d try an “any jam” babka. I took the dough recipe from Standard Baking Co. Pastries, spiking it with a bit of sourdough discard. In an attempt at time management, I gave the dough an overnight retard in the fridge after the first proof, planning to assemble, proof, and bake in the morning.
The original dough recipe calls for a few drops each of almond extract and lemon oil, both of which I included (because blueberries). I used our homemade jam, which is on the loose side, but with lots of whole berries. The loaf is topped with raw sugar and chopped almonds.
Very good. Will make again, and most likely will try other jam flavors. In the meantime, I’m going to link this post to the jam-a-lot thread.
