The flavours of a favourite childhood biscuit all wrapped up between layers of buttery soft dough make this Jammy Dodger Babka recipe too good to be true!
Jump to RecipeIf you didn’t know already I’m babka obsessed. Ever since I discovered it 3 years ago it’s become my favourite bake of all, not least because of how beautiful it is to photograph and how delicious it is to eat.
I’ve tested quite a few over the years from chocolate orange to rainbow cheesecake, and although I can’t quite pick a favourite, deciding to develop one that tastes like a Jammy Dodger might be one of my best decisions yet.
What puts lots of people off baking Babka is that it’s intricate beauty intimates us. Throw that and that fact it is a multi-stage, and in some cases overnight bake, and many bakers just can’t be bothered. BUT YOU MUST as I promise once you get started you’ll love every moment.
What might help get you started though are the answers to a few commonly asked questions.
How to shape a Babka
As tricky as it looks, shaping a babka is super simple. The first stages are very similar to that of a cinnamon roll, but instead of cutting slices you cut down the roll lengthways to reveal the inner layers and then twist the two lengths together to form the all famous babka swirl. Your twisted bread can then be placed into a loaf in so it holds its shape.
If like me you’re more visual then this video is a great guide
Is this Jammy Dodger Babka hard to make?
A tricky question as one persons interpretation of hard is different to the others but for me it all boils down to patience and your bread making skills.
If you’re a dab hand already at baking enriched doughs then once you’ve understood how to shape it, the rest is an absolute doddle. If you’re completely new to bread baking don’t for a second let that put you off though, you will just need to follow the steps a little slower.
To overnight or not to overnight prove?
There are several reasons why we overnight prove/chill dough in the refrigerator, and first and foremost its to enhance flavour. The process of proving overnight slows down the rise and increases the flavour intensity. This is particularly good if you’ve added a flavour to your dough such as orange zest or spices.
The other benefit of overnight proving is that you can break up the bake into stages. The recipe can take up to 3 hours in total to bake so by doing the first prove overnight you can bake it to fit in with your schedule.
If you love a Jammy Dodger Biscuit then this Jammy Dodger Babka recipe is definitely one for you to try.
I would love it if you tagged me @mykitchendrawer on Instagram if you make this Jammy Dodger Babka. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Jammy Dodger Babka
Ingredients
- 500 g strong white bread flour I use Cotswold Canadian Great White
- 2 1/4 tsp instant yeast
- 240 ml hot water not scalding hot
- 1 tbsp salt
- 50 g caster sugar
- 120 ml canola oil or other neutral oil
- 2 eggs
- 2 tsp vanilla extract
- 150 g Raspberry Jam
- 100 g crumbled shortbread
- 3 tbsp maple syrup
Instructions
For the dough
- Begin by whisking 130 g of the strong white bread flour with the yeast and stir in the hot water until combined. Cover with cling film or a tea towel and leave for approx 45 minutes, until puffy and bubbly.
- Once it’s ready, add the salt, sugar, oil, eggs and vanilla, then stir until well mixed.
- Add the remaining flour and fold through until a sticky dough forms. Turn dough onto lightly floured work surface and knead for just a few minutes, until it becomes smooth, then transfer to a lightly oiled bowl and cover it to prove for one to two hours (until it’s doubled in size).
- TIP: You can choose to prove overnight here. This process slows down the rise and enhances the flavour
For the filling
- When the dough has fully proved tip it out of the bowl and punch it down then divide it into 2 equal parts. Using a rolling pin, roll each piece into a rectangle about 11-inches in width by 17-inches in length.
- Spread half the raspberry jam and half the crumbled shortbread over the the top leaving ½-inch border all the way around, then roll up the dough horizontally into a log. Wrap each piece in parchment paper and transfer it to a baking sheet.
- Repeat with remaining dough and filling then transfer loaves to freezer to chill for 15 minutes.
- While it chills, grease a loaf tin with butter
To assemble
- Place one chilled log onto a large cutting board and remove baking paper. Cut the log in half lengthwise and lay them next to each other cut sides up so you can see all the jam lines on the inside.
- Lift one half over the other and twist each around the other, then transfer the twist as best as you can into the prepared muffin tin
- Repeat with the other log and cover tin with a tea towel to prove again for 1 hour.
- Preheat the oven to 190C, then place the loaf in the oven an bake on the middle rack of your oven for 25 – 30 minutes.
- Remove the loaf from oven and brush with maple syrup generously over both loaves whilst they're still warm. Leave for 15 minutes then turn them out onto a wire rack.
- Serve while they’re still warm.
Ingredients used in this recipe
