Raspberry Jam Brioche Babka (Made with Olive Oil)
PREP:
MINS
HOURS
COOK:
MINS
HOURS
TOTAL:
Ingredients
- 2 1/2 cups All-Purpose Flour, (or Unbleached Bread Flour)
- 2 1/4 tsp. Active Dry Yeast ((usually 1 packet))
- 1/4 cup Whole Milk, (warm)
- 2 tbsp. Granulated Cane Sugar
- 1 tbsp. Ground Cinnamon
- 3 large Eggs, (room temperature)
- 1/4 cup Olive Oil
- 1/4 cup Applesauce
- 1/2 tsp. Kosher Salt
- 1 - 1.5 cups Raspberry Jam, (you can also substitute with your favorite jam)
Instructions
- In the bowl of stand mixer, activate the yeast by mixing together the active dry yeast, granulated cane sugar, and warm milk. Set aside for 5-10 minutes, until foamy. Add in 1/2 cup flour, mix until well combined, cover, then set aside at room temperature for 40 minutes.
- Add the ground cinnamon and kosher salt, then using the dough hook attachment, mix on medium speed for 30 seconds to combine.
- Keep the stand mixer of medium speed, then gradually add in the applesauce and olive oil. Mix for 1 minute.
- Then, add in the eggs (preferably at room temperature) one-at-a-time. Mix for another 1 minute.
- Finally, gradually add in the remaining flour on low speed, until shaggy. Increase the speed to medium to knead for 8-10 minutes, scraping down the sides of the bowl every 2-3 minutes.
- Transfer the dough to a greased bowl, cover, then place in a warm environment to double in size, about 2-3 hours.
- Grease and/or line two 9" loaf pans.
- On a lightly floured surface, divide the dough in half. For each: Roll out to a ~ 9"x17" rectangle. Evenly spread half of the jam over the entire rectangle. Starting with the long side, roll the rectangle into a tight coil. Wrap tightly in saran wrap, then place in freezer for 10 minutes. Slice each in half lengthwise to expose the jam, then twist the two pieces together like a braid. Place in the prepared pans, cover, and place in a warm environment to almost double in size, 1-2 hours.
- Preheat oven to 350F.
- Brush each loaf with an egg wash and (optional) sprinkle with coarse sugar.
- Bake for 40-50 minutes, until top has risen and is golden brown.
- Allow them to cool in the pan for at least 10 minutes, then cool completely on a wire rack (if possible).
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