Blueberry Lemon Sourdough Babka
A delightful twist on a classic Jewish bread, combining the tangy flavor of sourdough with sweet blueberries and refreshing lemon. Perfect for breakfast, brunch, or as a snack.
Ingredients
For the Sweet Levain
- 5 g 5 g sugar
- 15 g 15 g active sourdough starter (100% hydration, white)
- 30 g 30 g whole milk (cold)
- 40 g 40 g all-purpose flour
For the Tangzhong
- 80 g 80 g whole milk
- 20 g 20 g all-purpose flour
For the Main Dough
- 320 g 320 g all-purpose flour (or bread flour)
- 50 g 50 g sugar
- 100 g 100 g eggs (approx. 2 medium eggs)
- 110-130 g 110-130 g whole milk (cold)
- 6 g 6 g sea salt
- 65 g 65 g butter (softened)
For the Blueberry Lemon Filling
- 200 g 200 g frozen blueberries Using frozen blueberries helps avoid extra moisture.
- 95 g 95 g sugar
- 2 tsp 2 tsp lemon juice (10 g)
- 1 tsp 1 tsp lemon zest (2 g)
For the Lemon Syrup
- 40 g 40 g sugar
- 30 g 30 g water
- 2 tsp 2 tsp lemon juice (10 g)
Instructions
Preparation of Sweet Levain
- Mix together the 15 g of active sourdough starter, 30 g of cold whole milk, 40 g of all-purpose flour, and 5 g of sugar. Let it sit for about 4 to 6 hours at room temperature until bubbly and active.
Preparation of Tangzhong
- In a small pot, mix 80 g of whole milk with 20 g of all-purpose flour. Heat over medium heat, stirring constantly until it thickens. Let it cool before using.
Making the Main Dough
- Combine the bubbly levain, tangzhong, 320 g of all-purpose flour, 50 g of sugar, 100 g of eggs, and 110-130 g of cold whole milk in a mixing bowl. Add 6 g of sea salt and mix until a dough forms.
- Knead the dough for about 10 minutes until smooth. Gradually add 65 g of softened butter and knead until fully incorporated. Cover the dough and let it rise for about 2 to 3 hours, or until it doubles in size.
Preparing the Blueberry Lemon Filling
- In a bowl, mix together 200 g of frozen blueberries, 95 g of sugar, 2 tsp of lemon juice, and 1 tsp of lemon zest.
Shaping and Final Rising
- Once the dough has risen, roll it out into a rectangle about 1/4 inch thick. Spread filling evenly over the dough.
- Roll the dough tightly from the long side to create a log. Cut the log in half lengthwise to expose the layers.
- Twist the two pieces of dough together and place them in a greased loaf pan. Let it rise again for about 1 to 2 hours.
Baking
- Preheat the oven to 350°F (175°C). Bake for 30 to 45 minutes, until golden brown.
Preparing the Lemon Syrup
- While the babka is baking, combine 40 g of sugar, 30 g of water, and 2 tsp of lemon juice in a small pot. Heat until the sugar dissolves.
Glazing
- Once the babka is done baking, immediately brush the syrup over the top. Let it cool completely before serving.
Notes
Ensure your sourdough starter is active. Use frozen blueberries to avoid extra moisture. Allow the dough enough time to rise; patience is key. Don't skip the lemon syrup for extra flavor. Store leftovers in an airtight container at room temperature for up to three days.