Blueberry Babka

In a saucepan, combine 160 g of blueberries, 80 g of sugar, 1 tbsp of cornstarch and 20 g of water. Cook over low heat, stirring continuously, until thickened — 5 minutes after it starts to boil. Set aside to cool completely.

In a large bowl, mix 250 g of flour, 1½ tsp of dry yeast, 50 g of sugar and ¼ tsp of salt. Add 150 g of milk warmed to 30°C (86°F) and 50 g of softened butter, and stir until fully combined. Cover with cling film and let it rest in a warm place for 30 minutes.

Knead the dough for 7–10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with cling film and let it rise in a warm place for 1½–2 hours, until doubled in size.

Roll out the risen dough into a rectangle. Spread the cooled blueberry filling evenly, leaving a small border around the edges. Roll it up into a log and pinch the seam tightly to seal.

Slice the log lengthwise into two equal parts and twist them together, cut sides up, to form a braid. Place it in a well-greased baking pan, cover with cling film and let it rise for another 30–40 minutes.

Sprinkle the top with almond flakes, if desired. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until golden brown on top. Let the babka cool completely in the pan.

When it's ready, gently lift it out, slice it and enjoy each soft, golden bite! 🫐