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Strawberry Swirl Babka
A fun summer treat complete with strawberries and sprinkles.
Summer is calling, and this swirl babka answers in spectacular style with a strawberry and sprinkle celebration. Inspired by the birthday babka in Modern Jewish Baker, I added a few twists, using sourdough and adding a surprise swirl of strawberries and jam to the cream cheese filling. There is so much happy rolled into this bread, you can’t help but smile as you bite into it’s sweet center. Delish!
Strawberry Swirl Babka
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 2 small bowls
- 1 medium sized mixer bowl
- Electric mixer
- Baking sheet
- 9 x 5 loaf pan
- Rolling pin
- Kneading hook (optional)
Ingredients
DOUGH
- 2 1/3 cup flour
- 1/2 cup sourdough starter
- 1/4 cup sugar
- 1 1/2 teaspoons instant yeast
- 2 eggs
- 1/2 teaspoon salt
- 1/3 cup butter, cubed
- 1/4 cup heaving whipping cream
- 3/4 teaspoon vanilla
FILLING
- 4 ounces cream cheese, softened
- 3 teaspoons sugar
- 1/3 cup strawberries, chopped
- 3 Tablespoons strawberry jam
ICING
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 1/2 Tablespoons heaving whipping cream
Instructions
- In the bowl of your mixer, combine flour, sugar, yeast, and salt.
- Using the kneading hook, mix on low and slowly add in eggs, heavy cream, sourdough starter, and vanilla.
- Cut the stick of butter in fourths and add one piece to your dough at a time with the mixer still on low.
- Increase the mixer speed to medium and let your dough knead for 8-10 minutes.
- Roll the dough into a ball, place in an oiled bowl, cover with plastic wrap, and let chill overnight.
- In a small bowl, coat your chopped strawberries in the 3 teaspoons of sugar, cover with plastic wrap or an airtight lid, and chill overnight.
- The next day, take your dough out ~ 30 minutes prior to prepping your filling. Set your cream cheese out to soften, as well.
- On a floured surface, roll out the ball of dough into a rectangular sheet of dough ~1/3 inch thick
- Spread the softened cream cheese onto the rolled dough, then swirl a light layer of strawberry jam on top. Finally, sprinkle with your sugar sweetened strawberries.
- Roll the dough into a cylinder (like cinnamon rolls) starting with a shorter length side (you want a longer roll to be able to braid the dough).
- Wrap the roll in plastic wrap and place on a baking sheet and let chill for 15 minutes.
- In the meantime, line your loaf pan with parchment paper.
- Remove the dough from the fridge and cut down the center, lengthwise. Braid the two halves of the roll together and pinch the tips together at each end. Place in the loaf pan.
- Let the dough rise for ~1 1/2 hours.
- Once risen, preheat your oven to 350 F and bake for ~30 minutes.
- For the topping, combine the icing ingredients in a small bowl and drizzle on top and add sprinkles!
- Serve plain or with whipped cream and strawberries!
If you enjoy this bread, check out the recipe for s’mores babka or strawberry cream cheese french toast bake (this babka is a a wonderful substitute for croissants in the french toast bake!)
XOXO,
For more bread baking tips and recipes, check out Modern Jewish Baker, Flour Water Salt Yeast or Bread Baking for Beginners.
