California Raisin Babka with Maple Glaze

California Raisin Babka with Maple Glaze

  • Prep Time3 hr
  • Cook Time40 min
  • Total Time3 hr 40 min
  • Yield6-8 servings
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    Ingredients

    Cinnamon Raisin Jam

    • 2 cups California Raisins
    • 2.5 cups water
    • 2 tbsp cinnamon

    California Raisin Babka Dough

    • 1/2 cup lukewarm whole milk
    • 1/4 cup granulated sugar, plus 1 tsp divided
    • 1 (.25 Oz.) package dry active yeast
    • 2 ¾ cups all-purpose flour, plus more for dusting
    • 1 tsp kosher salt
    • 2 large eggs
    • 1 tsp vanilla extract
    • 4 tbsp butter, softened plus 1 tsp for the pan

    Maple Glaze

    • 1/2 cup powdered sugar
    • 2 tbsp pure maple syrup
    • .5 tsp milk

    Procedure

    1

    For the California Raisin Cinnamon Jam:

    1. Place all the ingredients in a pot and let simmer for about 15 minutes until raisins are soft and most of the water has reduced.
    2. Place the raisin mixture into a food processor. If there is too much liquid left over use a slotted spoon to remove the raisins as there should be no liquid in the processor.
    3. Blitze until a smooth jam paste consistency.

    For the Babka Dough:

    1. In the bowl of a stand mixer, combine milk and 1 teaspoon of sugar. Sprinkle yeast over and let sit for about 5 minutes until foamy.
    2. Once foamy, add flour, remaining sugar, salt, eggs and vanilla.
    3. With the dough hook attachment, mix on medium speed until a smooth dough forms and starts to climb up the dough hook and slap the sides of the bowl (at least 5 minutes).
    4. Add the butter, 1 tbsp at a time until full incorporated before adding the next tablespoons.
    5. Grease a bowl with butter and turn the dough into it. Cover with a clean kitchen tool and let rise until doubled. About 1 – 2 hours depending on how warm your kitchen is.
    6. After the dough has risen, lightly dust a clean work surface with flour, turn out the dough onto the flour and dust the top with a bit more. Roll out the dough into a 12” x 18” rectangle.
    7. Spread the cinnamon raisin jam in an even layer.
    8. Starting on a long end, roll the dough up tightly into a log. Carefully transfer to a cutting board or tray and cover with a kitchen towel again, Refrigerate for an additional 20 minutes.
    9. Grease a 9” x 5’ loaf pan with butter.
    10. Transfer the dough back to the counter and cut in half lengthwise to create 2 long pieces. With the cut sides up, twist pieces together. Fold the dough in. Half and twist twice more. Place dough in the loaf pan, cover with a kitchen towel and let rise an additional hour.
    11. Preheat the oven to 375F degrees, uncover the bread and bake until deep golden brown, about 40 minutes. Let cool for 15 minutes and then transfer to a wire cooling rack until completely cooled down.

    For the Maple Glaze:

    1. Combine the powdered sugar, milk and maple syrup until smooth.
    2. Glaze over the bread when ready to serve.