I always enjoy babka but this ube & cream cheese babka might just be my new favourite combination. The ube and cream cheese pair perfectly together and then layered in between brioche, I mean, it's just heavenly. Plus the colour of ube is just so beautiful! How could you not want purple bread?
I'd love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- All-purpose flour
- Sugar
- Instant Yeast
- Butter
- Eggs
- Sour Cream
- Milk
- Salt
- Vanilla Extract
- Ube halaya(jam)
- Cream cheese
Equipment:
- Handheld or stand mixer
- Large mixing bowl
- Hook attachment
- Wooden spoon or spatula
- Rolling pin
- Two Loaf Tins
- Pastry brush
Instructions:
To make the dough: Place all the dough ingredients in a bowl of a stand mixer. Using a wooden spoon or spatula, mix to combine all of the ingredients.
Place the dough hook in and mix until a smooth and sticky dough forms. About 4-5 minutes.
Place the dough in a large bowl, cover with a towel or plastic wrap and allow to rest until it has doubled.
To make the cream cheese filling: Place the cream cheese, sugar and ube extract into the bowl of a stand mixer and mix well.
Assembly: Place the dough on a very lightly floured surface. Divide dough into 2 equal parts. Roll each dough piece into 12" wide and twice as long as the pan you are using.
Spread the cream cheese filling in the center of the dough while leaving a ½ inch around the edges. Spread the ube halaya on top of the cream cheese.
Roll the filled dough starting from the farther edge towards you until you have a long log. Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top.
Grease two loaf pans. Carefully lift the dough into a loaf pan and let the braided Babkas rise for about 3-4 hours (or overnight).
To make the Simple Syrup(optional), Combine the water and sugar in a pot at medium heat and let simmer for about 5 minutes. Set aside until babkas are baked.
Once the babkas have risen, set the oven to 350F. Brush the babkas with the egg wash. Bake the for 30-40 minutes until dark golden and glistening. Take the Babkas out of the oven and brush with the simple syrup.
Like this recipe? Why not try these?
Ube & Cream Cheese Babka
Ingredients
Dough:
- 4 ¼ cups all-purpose flour
- ⅓ cup sugar
- 2.5 tsp instant yeast 1 packet
- ½ cup + 2 tbsp butter softened
- 1 egg
- 2 egg yolks
- ¾ cup sour cream
- 3 tbsp milk
- A pinch of salt
- ½ tsp vanilla extract
- 1 egg beaten for egg wash
Filling:
- 1 ½ boxes cream cheese
- ⅓ cup sugar
- 1 tsp ube extract you can sub vanilla
- 1 cup ube halaya
Simple Syrup:
- ½ cup water
- ½ cup sugar
Instructions
Dough:
- Place all the dough ingredients in a bowl of a stand mixer. Using a wooden spoon or spatula, mix to combine all of the ingredients.
- Place the dough hook in and mix until a smooth and sticky dough forms. About 4-5 minutes.
- Place the dough in a large bowl, cover with a towel or plastic wrap and allow to rest until it has doubled.
Cream Cheese Filling:
- Place the cream cheese, sugar and ube extract into the bowl of a stand mixer and mix well.
Assembly:
- Place the dough on a very lightly floured surface. Divide dough into 2 equal parts. Roll each dough piece into 12" wide and twice as long as the pan you are using.
- Spread the cream cheese filling in the center of the dough while leaving a ½ inch around the edges. Spread the ube halaya on top of the cream cheese.
- Roll the filled dough starting from the farther edge towards you until you have a long log. Using a serrated knife, gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top.
- Grease two loaf pans. Carefully lift the dough into a loaf pan and let the braided Babkas rise for about 3-4 hours (or overnight).
Simple Syrup:
- Combine the water and sugar in a pot at medium heat and let simmer for about 5 minutes. Set aside until babkas are baked.
Final:
- Once the babkas have risen, set the oven to 350F. Brush the babkas with the egg wash. Bake the for 30-40 minutes until dark golden and glistening. Take the Babkas out of the oven and brush with the simple syrup.
Notes
Leave a Reply