top of page

Strawberry babka

Hello Hello ! And "a little" strawberry babka! With a delicious taste of nutmeg and cinnamon, a perfect stringy texture, good for breakfast (and also for dessert let's be crazy!). The secret to having a light and well puffed brioche is above all not to carbonize the yeast when mixing with lukewarm milk. I must admit that I do this by feeling, I dip my little finger to assess the temperature and if it doesn't seem too hot to me I pour the dry (or fresh) yeast in it. Next time I would try to offer gluten free versions :)


The necessary ingredients are strawberry jam (plan a large jar as you wish), T80 flour(it's french but you can use all purpose flour or bread flour), hot soy milk, margarine at room temperature, cane sugar, dry baker's yeast, cinnamon powder, nutmeg powder, fine salt. The necessary utensils are a large enough cake tin, a large bowl, tablespoon, a rolling pin, baking paper, a measuring cup, a kitchen scale, a food processor with a dough hook, a clean tea towel, wire rack cooling.



  • Strawberry jam 350g of T80 flour (or all purpose flour) 200ml soy milk 80g of margarine 3 tbsp of cane sugar 1 tbsp of dry baker's yeast (or 10g of fresh yeast) 1/2 tbsp of cinnamon 1/2 tbsp of nutmeg 1 pinch of salt

- Heat the milk slightly so that it is lukewarm. - Pour the flour and salt into the bowl of your food processor, mix a little and then incorporate all the other ingredients (including lukewarm milk). - Knead at medium speed, until the dough is elastic and no longer sticks. - Preheat your oven a little (50 degrees) so that your dough can rest in a fairly hot and dry place. - Form a ball, put a little flour in the bottom of the bowl then cover with a clean tea towel. - Leave to rest for one hour in the oven. - Clean your work surface, lightly flour it, mix your dough a little. - Flatten the dough into a rectangular shape with your rolling pin. - Put jam on half (the upper part) of the dough. - Roll it up on itself. - Cut it lengthwise and form a braid. - Cover your mold with baking paper, place your babka inside, let stand 40min. - Preheat your oven to 180 ° c. - Sprinkle with chocolate shavings then put your mold in the oven for about 40min. - Stick a sharp knife on the side to check doneness, let cool on a cooling rack and enjoy!

Recent Posts

See All


bottom of page