Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Strawberry jam
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and butter, mix, knead to form a soft, smooth dough. Knead the chocolate into the dough, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Strawberry jam
Place the strawberries, lemon juice and half of the preserving sugar in a pan, bring to the boil while stirring, boil rapidly for approx. 1 min. Add the remainder of the preserving sugar while stirring, then boil for a further 4 mins. Remove the pan from the heat, leave to cool.
To shape
On a lightly floured surface, roll the dough into a rectangle (approx. 25 x 40 cm). Spread the jam over the dough, leaving a border of approx. 6 cm along one of the short sides. Roll up the dough tightly, starting from the jam-covered short end. Cut the dough roll in half lengthwise, twist the strands together so that the cut sides are facing up, place in the prepared tin. Cover the babka and leave to rise for a further 30 mins.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
| Tip: | Instead of making your own jam, use approx. 200 g of strawberry jam. |
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