Cardamom Prune Babka
Add orange zest and cardamom to a prune puree, then swirl in an enriched dough to create this babka.
Ingredients
Babka Dough
- 1 pack Active Dry Yeast 7 grams
- ¾ cup Warm Milk 110F/43C
- ¼ cup Granulated Sugar divided
- 2¾ cups All Purpose Flour
- ¼ cup Unsalted Butter melted
- 1 large Egg
- ¼ teaspoon Salt omit if using regular salt
Prune Filling
- 1 cup Dried Prunes finely chopped (200g)
- ¼ cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cardamom
- 1 teaspoon Orange Zest
- 1.4 cup Orange Juice
Instructions
To make the Babka dough and filling
- Stir together in a small bowl, the warm milk, 1 tablespoon of the granulated sugar, and the instant yeast. Let the mixture proof for 5 minutes until it foams.1 pack Active Dry Yeast, ¼ cup Granulated Sugar, ¾ cup Warm Milk
- Equip a stand mixer with a dough hook. Add to the bowl of the mixer, the flour, salt, egg, melted butter, and proofed yeast mixture. Stir the batter on medium speed until smooth and comes away from the sides of the bowl.2¾ cups All Purpose Flour, ¼ cup Unsalted Butter, 1 large Egg, ¼ teaspoon Salt
- Transfer the ball of dough to a lightly greased bowl. Cover in plastic wrap and let the dough rise for an hour or until doubled in size.
- Combine in a small sauce pan, the chopped prunes, orange juice, orange zest, brown sugar, cinnamon, and cardamom. Stir constantly, over low heat, until the mixture turnes into a puree. Let the mixture cool.1 cup Dried Prunes, ¼ cup Brown Sugar, 1 teaspoon Ground Cinnamon, ¼ teaspoon Ground Cardamom , 1 teaspoon Orange Zest, 1.4 cup Orange Juice
To shape the babka
- Roll the proofed dough on a lightly floured surface, into a 10"x14" rectangle.
- Spread the prune mixture evenly over the rectangle of dough, leaving a 1 inch gap uncovered at the top.
- Roll tightly from the long side into a log and pinch the log shut.
- Slice the log lengthwise down the middle to expose the layers.
- Twist the two strands together like a rope, keeping the cut sides facing upwards for a pretty swirl.
- Transfer to a 9"x5" loaf pan, lightly greased and lined with parchment paper. Cover with plastic wrap and let the babka proof for 30-45 minutes.
- Brush the top of the proofed babka lightly with melted butter. Bake for 40-45 minutes, or until golden and cooked through. Cool in the pan for 10 minutes then transfer to a rack.
Video
Nutrition
Calories: 2846kcalCarbohydrates: 528gProtein: 58gFat: 62gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 330mgSodium: 762mgPotassium: 2853mgFiber: 26gSugar: 209gVitamin A: 4052IUVitamin C: 178mgCalcium: 505mgIron: 20mg
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