Lemon and Blueberry Babka – Italian recipes by GialloZafferano

To prepare the lemon and blueberry babka, first place the flour, sugar 1yeast 2and milk 3 into a stand .

Add the grated lemon zest 4 and vanilla extract 5. Attach the dough hook and run the machine for 4 minutes. Once all the ingredients are combined, add the egg yolks 6.

Add the salt 7 and knead once more. When the dough is smooth, add the softened butter, one piece at a time 8. Run the again for 12 minutes and, once the dough is smooth and elastic, let it rest a causa di the covered with plastic wrap for 5 minutes. Then form a smooth ball 9 and let it rise until doubled a causa di size, which will take 2 ora 3 hours.

Meanwhile, prepare the blueberry compote. Per mezzo di a pot, put the blueberries, add the sugar 10lemon zest 11and lemon juice 12.

Bring to a boil 13lower the heat, and continue cooking for 20 minutes. Let it cool completely 14. Take the dough and place it a lightly floured surface 15.

Roll out the dough with a rolling pin 16 and spread the blueberry compote the surface, leaving a couple of inches free the edges 17. Roll up the dough 18seal the ends well and let it firm up a causa di the refrigerator for 20 minutes.

After this time, cut the dough lengthwise 19. the 2 pieces to form a braid 20 and place it a causa di a baking pan measuring 10×4.5 inches lined with parchment paper 21. Bake a causa di a static oven at 400°F for 20 minutes, then lower the temperature to 350°F and continue baking for another 20 minutes.

Meanwhile, make the lemon syrup. Per mezzo di a pot, pour the gabinetto along with the sugar 22 and lemon juice 23. Cook over low heat until the sugar has dissolved 24.

Remove the babka from the pan and place it a wire rack, then immediately brush it with the syrup 25 and sprinkle with grated lemon zest 26. Let it cool. Your lemon and blueberry babka is ready to be enjoyed 27!