Blueberry Swirl Babka
Recipe by Jen Bates for Wyman’s
- 3 ¼ cups (390g) All Purpose Flour
- 2 tsp (10g) salt
- ⅓ cup (66g) sugar
- 2 tsp (7g) yeast
- 3 tbsp (43g) butter, melted
- ¾ cup (200g) water
- ¼ cup (57g) milk
- 1 egg
- 1 egg yolk
- 1 tbsp water
Blueberry Jam Filling
- 1 cup (213g) Wyman’s Wild Blueberries
- 1 tsp cornstarch
- 1 tbsp sugar
- 1 tsp lemon juice
Blueberry Butter Filling
- 2 tbsp (18g) Wyman’s Wild Blueberry Powder
- 1 stick (113g) butter, room temperature
- 1 tbsp (10g) sugar
In a bowl, whisk the melted butter, water, milk, and egg. Add dry ingredients to a stand mixer and mix 1-2 minutes with a kneading attachment until combined. Slowly pour the liquid mixture into the mixer while it’s on low speed. Continue to knead in the mixer, scooping the sides and bottom occasionally, until the dough forms some strength, approximately 7-10 minutes. The dough is wet and will not form a ball but if you pull it it will stretch a bit like bubble gum. Prepare a large clean bowl with non stick spray and scoop the dough into it and cover. Allow to rise in a warm place for 1 ½ – 2 hours, or overnight in the refrigerator, till doubled in size.
Prepare the filling of choice.
Blueberry Jam Filling: Mix the Wyman’s Wild Blueberries, cornstarch, and sugar in a pan. Allow to come to a gentle simmer and cook for 5-10 minutes until thickened. Remove from heat, add lemon juice, and allow to cool.
Blueberry Butter Filling: In a bowl beat the Wyman’s Wild Blueberry Powder, butter, and sugar until smooth.
Prepare a loaf pan with nonstick spray. Sprinkle flour onto your surface and gently scoop dough onto the surface. Roll dough into a rectangle approximately 12”x16”. Smear filling evenly on top of the dough and right to the edge. Tightly roll up the dough starting from the long edge. Leaving one edge of the roll intact cut the roll in half long ways. Rotate the cut edge up and gently begin to twist the halves, one over the other, leaving the cut edges up the whole time. Gently lift the dough into the loaf pan. Cover and allow to rise till puffy, approximately 1 hour. Preheat the oven to 325℉.
Beat egg yolk and water in a small bowl to create egg wash and gently brush on top of the risen bread. Place the bread into the oven and bake till golden brown or till a temperature probe reads an internal temperature of 190℉. Carefully remove the pan from the oven and place on a cooling rack. Allow to cool for 10 minutes and then gently remove the bread from the pan, return the bread to the cooling rack, and allow to cool the remainder of the way.