Blueberry Babka Braid Bread

Follow our step-by-step guide on how to make Blueberry Babka Braid Bread.

1. Step 1

   In a small bowl, combine the milk, 1 tablespoon of sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy.

2. Step 2

   Add the remaining sugar, softened butter, and eggs to the milk mixture. Stir until mostly combined; it doesn't need to be completely smooth.

3. Step 3

   In the bowl of a stand mixer, combine the flour, cardamom, and salt. Pour in the wet ingredients and attach the dough hook. Mix until the dough forms a shaggy mass. Cover the mixer with a clean dish towel and let the dough rest for 10 minutes.

4. Step 4

   After resting, knead the dough on medium speed for about 5 minutes until smooth. Then, knead on low speed for an additional 5 minutes until the dough is soft, elastic, and shiny. Transfer the dough to an oiled bowl, cover with plastic wrap, and place in a warm spot until it doubles in size, about 1 to 1.5 hours.

5. Step 5

   While the dough rises, prepare the blueberry filling. In a medium saucepan, combine blueberries, sugar, and orange juice. Bring to a low boil, smashing the blueberries with a potato masher. Simmer until the mixture thickens enough to spread, about 15 to 20 minutes. Remove from heat and stir in any extracts. Chill until completely cool.

6. Step 6

   Once the dough has risen, turn it out onto a lightly floured surface. Punch it down and divide it into two equal pieces. Roll one piece into a rectangle measuring 9x18 inches, squaring off the edges with a bench scraper. Spread half of the blueberry filling over the dough, leaving a 1-inch border. Roll the dough tightly from the long edge closest to you and pinch the seams to seal. Repeat with the second piece of dough and remaining filling.

7. Step 7

   Place the two logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.

8. Step 8

   Using a sharp knife or bench scraper, cut each log in half lengthwise, resulting in four filled strips of dough on the baking sheet.

9. Step 9

   Arrange two strips in a cross shape, then place the remaining two strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Continue folding in a clockwise direction until all strips are braided. Tuck the ends under the braid to secure them.

10. Step 10

    Cover the braid and let it rise in a warm place for 45 minutes.

11. Step 11

    Preheat the oven to 350°F (175°C) towards the end of the second rise.

12. Step 12

    Beat an egg with a pinch of salt and brush it over the braid. Sprinkle with pearl sugar if desired.

13. Step 13

    Bake in the preheated oven for about 35 minutes, or until golden brown. Allow to cool completely before slicing.