Cookwares

• Rolling pin
• Stand mixer
• Baking paper
• Loaf tin

Method

1. 1Step : Heat the milk to between 40°C and 50°C max. Add the yeast and 1 tablespoon of sugar.
2. 2Step : Leave the yeast to activate for 10 minutes.
3. 3Step : In the bowl of a stand mixer or in a large mixing bowl, mix the flour, sugar, and salt, then make a well in the middle.
4. 4Step : Next, add the yeast and the cold butter.
5. 5Step : Knead for 10 minutes.
6. 6Step : Place the dough in a large greased bowl, cover the bowl with a clean tea towel. Let the dough rise for 1 hour, it should double in size.
7. 7Step : Work the dough on a floured work surface to knock out the air. Using a rolling pin, roll out the dough on baking paper to form an even 30×40 cm rectangle.
8. 8Step : Spread the jam, making sure to leave a border of at least 1 cm.
9. 9Step : Roll the dough up tightly into a log. Wrap the roll in baking paper and place it in the freezer for 30 minutes.
10. 10Step : Gently cut the roll in half lengthwise. Place the cut sides with the jam facing upwards, cross them in the middle to form an X, then braid them on both sides.
11. 11Step : Place the braid into a loaf tin lined with baking paper and cover with a clean tea towel. Let it rest in a warm place for another 45 minutes; the dough must double in size.
12. 12Step : Preheat the oven to 180°C / Gas Mark 6.
13. 13Step : Brush the top of the babka with a little milk and bake for 45 minutes.
14. 14Step : After 30 minutes, cover the babka with baking paper to prevent it from browning too much.
15. 15Step : Wait at least 10 minutes before turning the brioche out of the tin.