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5 from 1 vote

Raspberry Swirl Babka Bread

A tender brioche dough swirled with a homemade raspberry sauce and topped with a cream cheese glaze. Pulls apart for a light, sweet treat. Eat it plain, toast it, or use as french toast!
Prep Time: 30 minutes
Cook Time: 40 minutes
Rise Time 1 hour
Total Time: 2 hours 10 minutes
Servings: 2 loaves
Author: Lori Vaughn

Ingredients

Dough

  • 1 cup warm whole milk
  • 2 1/4 tsp instant yeast
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter
  • 1 tsp salt
  • About 4 cups bread flour *See note

Filling (*see note)

  • 10 oz raspberries (frozen or fresh)
  • ½ cup granulated sugar
  • ⅓ cup brown sugar
  • 2 tsp lemon juice
  • ¼ cup butter (salted or unsalted is fine)
  • 2 tbsp E-Z gel thickener (or corn starch) (optional - helps set jam nicely)

Cream Cheese Glaze

  • 4 oz cream cheese softened
  • 1/4 cup butter softened; (salted or unsalted is fine)
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1-4 tbsp milk

Instructions

Dough

  • Add warm milk, yeast, and sugar to a stand mixer with a dough hook. A large bowl will also work if making by hand.
  • Add 2 cups of flour, eggs, and salt. Let mix well. Then while mixer is running, slowly add the softened butter. Slowly add remaining flour. Depending on your moisture level, it may be slightly more or less flour.
    Dough should be soft and smooth, but not too wet or sticky. If it's tough and dense, you've added too much flour. When you feel you're getting close, turn off the mixer and pinch the dough with floured fingertips. If it's soft and tacky, it's enough flour.
  • Let mixer knead the dough for 10 minutes. Shape the dough into a ball, put in oiled bowl, and cover with plastic wrap. Let the dough rise for about 1 hour, or until doubled in size. You can also put in the fridge to rest overnight.
  • Optional step: After the dough has risen, place it in the freezer for a half hour. Cold dough helps in assembly to assist in keeping in all the filling.

Filling

  • While the dough rises, prepare your filling. In a medium size pot over the stove, combine all of the filling ingredients and let it get to a simmer.
    I love using this E-Z gel thickener, but you can also use corn starch or simmer for longer just to get the filling thick.
  • Simmer occasionally and let it simmer for about 8-10 minutes to let it start to thicken. Remove from the heat and store in the refrigerator while you wait to to assemble in your rolls.

Assembly

  • Line two 9x5 inch loaf pans with parchment paper, allowing excess to hang over the edge (just helps in pulling the dough out). Spray lightly with nonstick spray.
  • Divide the dough into 2 even sections. Start with one section and roll out on a lightly floured surface into a 10x12" rectangle. Add an even layer or raspberry filling, leaving about a half inch on all sides. Using the short end, roll up tightly into a log (like a cinnamon roll), being careful not to squeeze any of the filling out. Gently pinch along the seam to seal. Repeat this process with the second ball of dough.
  • Start with one log and use a sharp knife to cut lengthwise down the entire center. Carefully twist the two ends together. You can do this easily by making an x with the two pieces and then twisting the top, then the bottom. Place in your loaf pans, cover, and let rise until the loaf has risen about 50 percent - usually about 30 minutes.

Bake

  • While babka is rising, preheat oven to 350° F. Bake for about 35-40 minutes. If your oven browns the tops quickly, you can put a piece of foil on the top about 20 minutes in. It's done when the bottoms are a dark golden brown and layers look fully cooked.

Glaze

  • Make the glaze by beating together the cream cheese and butter together until soft and combined. Add powdered sugar and vanilla; beat again. Slowly add milk one tablespoon at a time to get to desired consistency. This can be prepared in advance and stored in the fridge for up to 2 weeks if needed.
  • When bread is done, let it rest for about 10 minutes in the pan, then transfer to a cooling rack. You can either wait for it to cool to drizzle the cream cheese, or apply warm for a melted glaze effect.
  • It's amazing a little warm! Bread is best kept at room temperature up to 4 days. Reheat a slice in the microwave if desired. It also freezes great. Enjoy!

Notes

Filling Note: This recipe yields 2 loaves. You can half it, make both with the raspberry filling OR, feel free to check out my other babka recipes (chocolate babka or pesto babka) and make one of each kind. If you decide to make a second flavor, just half the filling recipe of each! 
You can also use a favorite store bought jam instead of making this homemade spread.
Flour: You can substitute bread flour for all purpose flour. I also loving doing a mix of 1/2 and 1/2 for a tender, yet sturdy loaf.