Jam Babka Jewish Bread Sanjeev Kapoor Khazana

On the outside, it is braided bread with a generous layer of mixed fruit jam inside that gives a marble effect and when brushed with melted butter, your breakfast is ready.

JAM BABKA

Ingredients

cup mixed fruit jam
1 tsps instant dry yeast
1 tbsp castor sugar
cup milk
1 tsp vanilla essence
2 cups refined flour (maida) + for dusting
A pinch of salt
2-3 tbsps butter, room temperature + for applying
Melted butter for brushing

Method

1. Take instant dry yeast in a large bowl. Add castor sugar, cup milk, and vanilla essence and whisk till well combined.
2. Add refined flour, and salt, and mix well. Add remaining milk little at a time and knead till a soft dough is formed.
3. Add butter and knead for another 4-5 minutes.
4. Apply some butter into the bottom and sides of a large bowl. Place the dough in it, cover with a cling wrap and keep it aside for 45-50 minutes or till it doubles in size.
5. Knock back the dough.
6. Dust the worktop with some refined flour, place the dough on it, and roll it into a rectangular sheet of medium thickness.
7. Apply jam evenly over the sheet. Tightly roll into a log from the horizontal side. Vertically cut the log into two. Braid two halves together and place it in a greased loaf tin. Set it aside for 30-35 minutes.
8. Meanwhile, preheat the oven at 180C.
9. Place the braided bread into the preheated oven and bake for 30-35 minutes or till done.
10. Bring the bread out of the oven, and brush melted butter. Allow to cool to room temperature. De-mould the bread and cut into slices.
11. Arrange on a serving plate and serve.

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