4 c. Unbleached All-purpose Flour
1/2 c. Sugar
2 1/2 tsp. Instant Yeast, Preferably Made For Sweet Bread But Not Required
1 tsp. Kosher Salt
3 Eggs At Room Temperature
1 Egg Yolk, At Room Temperature
3/4 c. Milk
1/2 c. blue butterfly pea flowers
10 tbsp. Unsalted Butter, At Room Temperature
Place milk and blue butterfly peas in a saucepan and bring to a gentle simmer. Do not allow the milk to boil. Simmer for a few minutes and then let cool to room temperature.
Strain the milk mixture. You should be able to reserve ½ cup of blue butterfly pea-infused milk. Discard any extra. Take the ½ cup of milk and add a teaspoon of sugar and yeast and allow the yeast to activate. Stir flour, 1 cup of sugar, and salt together in a bowl.
Add in the eggs, yolk, milk mixture, and vanilla to an electric mixture and mix using the dough hook.
Slowly mix in flour mixture to wet ingredients. Mix on low speed until the mixture comes together, scraping down the bowl and hook as needed. At low speed, add butter, 1 tablespoon at a time, until incorporated. Increase speed to medium and knead with the dough hook for about 10 minutes. The dough should have pulled away from the sides of the bowl. I always listen for the dough to ‘slap’ the sides of my mixer and I know it’s done kneading.
Place the dough in an oiled bowl, turning the dough, so it is evenly coated. Cover with plastic wrap and let rise for 1 hour. After 1 hour pop it in the refrigerator and let it rise overnight.
The next day, remove dough from the refrigerator while preparing for the filling and baking.
Berry Rosemary Jam Filling
1 cup mixed berries (Fresh or frozen works. I used frozen raspberry, blueberry, and blackberries. Anything goes here!)
1/2 c sugar
2 tbs lemon
2 tablespoons brown sugar
1/2 tsp vanilla
2 sprigs rosemary
Add all of the ingredients to a saucepan and bring to a boil. Mix thoroughly as the berries break down and juice begins to boil. Cook the jam to 220F. Allow the mixture to cool a bit and then remove the sprigs of rosemary. Then let the mixture cool completely.
Forming the Babka
Roll the dough out into a rectangular shape. The dough should be as thin as possible but not too thin so that it rips, a thickness similar to pie dough.
Spoon the jam on top of the dough being sure to leave an inch of dough across the length-wide top to seal the roll.
Roll the dough and seal the roll by rubbing a bit of water on the top inch of dough and then finishing the roll.
Place the dough in the freezer for 15 minutes. (I didn't do this and as you can see from the picture below, it was messy! Lesson learned. I wouldn't skip this step again!)
Take the roll out of the freezer and cut it in half length-wise. (From the side opening of the roll to the side opening.)
Lay the two halves next to each other cut side up.
“Braid” the two halves by placing one half over the top of the other. Then the other half over, and so on. Continue this ‘twisting’ until the entire length is braided.
Bring the two ends of the braids together to form a circle.
Pinch the ends together.
Place the braided ring in a round pan lined with parchment paper. Allow rising at room temperature for 1 ½ hours.
During the last 20 minutes of rising, preheat the oven to 350ºF.
Bake for 40–50 minutes.
Allow the babka to cool in the pans completely before removing and cutting!
I didn’t pour syrup over mine but you could if you prefer. Simply dissolve 2/3 c. Sugar in 2/3 c. Water and pour over the babka.