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Peaches & Cream Sweet Babka

June 3, 2015 By Phillip @ SouthernFATTY.com 33 Comments

Peaches and Cream Sweet Babka Bread

 

I feel like I should start this with some sort of Seinfeld reference or something… Alas, I don’t know any. So, alternatively, I’ll just start by saying–

 

Don’t kvetsh! This nosh is sure to impress even the most dedicated baleboste in the kitchen. (I hope I did all of that right….)

 

Sweetened, yeast-risen bread with ribbons of fresh, local peaches and thickened cream. — Peaches & Cream Sweet Babka Bread

 

Peaches and Cream Sweet Babka Bread

 

Sooo… That’s pretty much all of the Yiddish I could possibly think of to include.

 

When I decide what I am going to experiment with in the kitchen for possible blog recipe posts, I generally have some sort of good idea about the process and/or history of the base of the recipe itself. Almond processing for macarons, childhood memories for cornflake cookies, basics of Southern BBQ for pulled pork. This time, though, I had no clue.

 

You can check out this nice little article for some babka history. The more you know! *ding*

 

I’ve seen babka before. I’ve tasted the infamous chocolate babka in the past (ehhh). I’ve just never thought about making it myself. I was browsing my list-o-lists-o-bloggin-ideas and came across a few braided bread ideas that I stored away for a rainy day. Directly above one was a list of some peach-inspired recipes. Y’all already know the love affair that I have with peaches by now…

 

Peaches and Cream Sweet Babka Bread

 

You can see where we are going with this. An equation, to help:

 

Sweet braided bread + peaches & cream = HEAVENLY.

 

Peaches and Cream Sweet Babka BreadPeaches and Cream Sweet Babka Bread

 

DO YOU SEE those swirls? Y’all. This is some beyond swiss roll swirl quality amazingness right here. Those swirls are basically bliss wrapped in a bread. A sweet bread, because those are happier.

 

Pulsed perky (local!) peaches nestled next to a layer of sweet, sweet whipped vanilla cream cheese. Holy shit, guys. I just can’t handle it. Getchya some of this. Immediately.

 

Peaches and Cream Sweet Babka Bread

 

Obviously, I’m also still obsessed with pearl sugar topping for everything. Lots of babka recipes utilize a streusel topping (just like in our recent berry crumble bars recipe). Also a great decision, but this time I decided to ease back and just stick with the crunchy sweet pearl of wisdom for this round. (That counts as dieting, right?) The soft, sweet crunch is exactly what a soft dessert bread like this needs.

 

Peaches and Cream Sweet Babka BreadPeaches and Cream Sweet Babka Bread

 

Throw some fresh peaches on the plate for good measure. It is summer, after all. Go crazy.

 

Mazel tov , y’all.

 

Peaches & Cream Sweet Babka
 
Print
Cook time
1 hour 15 mins
Total time
3 hours 15 mins
 
Sweet babka bread with fresh peaches and vanilla bean cream cheese filling topped with peach glaze and crunchy pear sugar by SouthernFATTY.com.
Serves: 1 loaf
Ingredients
Starter
  • ⅓ cup evaporated milk, slightly warmed
  • 1 teaspoon yeast, active dry
  • 1 teaspoon sugar
Dough
  • 2 cups flour, AP
  • 2 tablespoons sugar
  • pinch salt
  • 1 egg
  • ½ teaspoon vanilla bean paste or extract
  • 3 tablespoons butter, softened
Peach Filling
  • 1 plus ½ cup fresh peaches, diced
  • 2 tablespoons orange sugar (orange zest in sugar left for a week +), optional - add reg sugar to replace if not using
  • 2 tablespoons sugar, white granulated
  • 1 teaspoon orange zest
  • ½ teaspoon lemon juice
Cream Filling
  • 8 oz cream cheese, softened
  • 1 and ½ tablespoons powdered sugar
  • 1 egg, yolk only
  • 1 teaspoon vanilla bean paste or extract
  • pinch salt
Topping
  • egg, for wash
  • peach simple syrup (click for recipe)
  • pearl sugar
Instructions
  1. Mix starter ingredients in small bowl and allow yeast to bloom until foamed, about 10 minutes. Milk should be warm, but not hot (~100F goal).
  2. In mixer bowl with dough hook, add yeast starter with remaining ingredients for dough.
  3. Combine and knead on medium speed until smooth, about 5 minutes.
  4. Cover bowl with wrap and allow to rest to rise for 1 - 1 & ½ hours to double in volume.
  5. While waiting, add peach filling ingredients in pan over medium heat and cook until peaches have softened completely and syrup thickens. Mash peaches lightly as it cooks.
  6. Remove and cool slightly. Transfer to blender/food processor and pulse until smoothness desired. Set aside to cool completely.
  7. Combine cream filling in bowl and whisk well until very smooth. Set aside.
  8. After dough has double in volume, transfer to a lightly floured surface to roll.
  9. Preheat oven to 350 F.
  10. Roll out dough to a wide rectangle, about 10"x20". The dough about be fairly thin.
  11. Carefully spread peach filling on dough, leaving a slight border around.
  12. Do the same with the cream filling on top of the peach.
  13. Roll as tightly as possible, leaving a 20" long roll. Brush the border with water to help seal completely.
  14. Slice the roll immediately down the center, creating two half sphere rolls parallel to each other.
  15. Pinch the far left sides of the two now cut rolls together.
  16. Braid roll with alternating rolls. (If you need help visualizing this, search for braiding challah bread instructions.)
  17. Press roll together if needed to fit into pan.
  18. Carefully transfer to a greased and parchment strip lined loaf pan.
  19. Brush entire top well with beaten egg for wash.
  20. Sprinkle pearl sugar on top.
  21. Bake at 350 F until top is dark golden brown, about 60-75 minutes.
  22. Remove and cool to handle.
  23. Slice and enjoy!
  24. More on SouthernFATTY.com
Notes
2015 - SouthernFATTY.com
Nutrition Information
Serving size: 1 slice
3.5.3226

 

 

Filed Under: Breads, Breakfast, Confections / Sweets Tagged With: bread, brunch, cream, cream cheese, fruit, peach, peaches and cream, sweet bread

Previous Post: « Strawberry BOURBON Lemonade
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  1. Cathy Higgins

    July 29, 2022 at 1:24 am

    Once the dough is in the pan, shouldn’t you let it rise before baking? The peach bread looks amazing.

    Reply
    • Phillip @ SouthernFATTY.com

      August 2, 2022 at 11:47 pm

      Yes! I will update it to be more clear.

      Thanks!
      -Phillip
      Have a photo to share? Tag us on social using @southernfatty / #southernfatty!

      Reply
  2. Erin

    October 11, 2019 at 3:59 pm

    Please, what is the ratio of orange peel to sugar to make orange sugar? Thank you
    I just learned about you from a past episode of Flour Hour.

    Reply
  3. Beth Styer

    April 15, 2018 at 12:35 pm

    Looks can’t wait to try it!

    Reply
    • Phillip @ SouthernFATTY.com

      April 15, 2018 at 11:11 pm

      Hope you enjoy it!

      Reply
  4. Bloomin' Crazy

    November 6, 2015 at 8:49 am

    Hey Phillip: I take it you mean 1.5 c of peaches, right?? Do you think frozen peaches would work? I froze several cups when they were fresh in season.

    Reply
    • Phillip @ SouthernFATTY.com

      November 6, 2015 at 9:12 am

      Correct. 1.5 cups. Frozen would be just fine, I think. Just thaw and pat them dry to prevent extra water that may be added. Let me know how it goes!

      Reply
  5. Nicola Marshall

    July 1, 2015 at 8:30 am

    What’s the chat for those of us who don’t have mixers with dough hooks? Is it worth attempting a hand knead? Realllllllly want to make it…. 🙂

    Reply
    • Phillip @ SouthernFATTY.com

      July 1, 2015 at 8:47 am

      Toooooorttttalllly worth it!

      Reply
      • Nicola Marshall

        July 1, 2015 at 8:49 am

        Righto! Will report back!

        Reply
  6. Natalie Uy

    June 15, 2015 at 7:42 pm

    yummy as always. I JUST went peach picking in the TX Hill country so this is a fun recipe to try! Never made babka before

    Reply
  7. Kelsey M

    June 11, 2015 at 11:56 am

    Dear lord you’ve done it again. *drools*

    Reply
  8. Matt

    June 10, 2015 at 3:07 pm

    This looks amazing. I cannot wait for peach season to arrive here in NC – I will make and then devour many loaves of this.

    Reply
    • Phillip @ SouthernFATTY.com

      June 10, 2015 at 4:02 pm

      Thanks, Matt! I’ve grown up on peaches and pecans. I maaaaay have picked up an entire 30 lb box more this week. Ugh. #Intervention

      Reply
  9. In Good Flavor

    June 10, 2015 at 6:53 am

    One could never tell that this was the first babka you have ever made. It looks gorgeous and I’m sure is equally delicious!

    Reply
    • Phillip @ SouthernFATTY.com

      June 10, 2015 at 11:15 am

      I can promise you that it won’t be my last!

      Reply
  10. gonnawantsecond

    June 7, 2015 at 6:08 pm

    This looks and sounds amazing! Just found your blog from MB Things I Know’s fb page 🙂

    Reply
    • Phillip @ SouthernFATTY.com

      June 10, 2015 at 11:14 am

      Love MB’s page– Thanks for coming!

      Reply
  11. Elsa | the whinery

    June 5, 2015 at 10:40 pm

    Wow! This looks incredibly delicious and beautiful and fun. I can’t stop staring at the pretty yellow swirls. I’m definitely going to try this:-)

    Reply
    • Phillip @ SouthernFATTY.com

      June 10, 2015 at 11:14 am

      They taste even better than they look!

      Reply
  12. Karen

    June 5, 2015 at 8:24 pm

    Way better than chocolate babka!! Gorgeous photos Phillip!

    Reply
    • Phillip @ SouthernFATTY.com

      June 10, 2015 at 11:13 am

      Chocolate is soooo last year 🙂

      Reply
  13. Pamela @ Brooklyn Farm Girl

    June 4, 2015 at 4:31 pm

    Come to mama, this looks super delicious!

    Reply
    • Phillip @ SouthernFATTY.com

      June 10, 2015 at 11:13 am

      Thaaaaaanks, Mama!

      Reply
  14. Elizabeth @ Bowl of Delicious!

    June 4, 2015 at 12:32 pm

    Wow. This looks amazing. I want to make this and use the leftovers for FRENCH TOAST!!! Pinned!

    Reply
    • Phillip @ SouthernFATTY.com

      June 4, 2015 at 12:32 pm

      I’ve had that recommendation from a ton of people. It’s def on my list, too!

      Reply
  15. June Burns

    June 3, 2015 at 9:32 pm

    Wow that looks awesome! I’ve had chocolate babka, but never with fruit. Might have to try this sometime! 🙂

    Reply
    • Phillip @ SouthernFATTY.com

      June 4, 2015 at 11:48 am

      Thanks– Hope you enjoy it!

      Reply
  16. Mary @chattavore

    June 3, 2015 at 9:16 pm

    Oh YUM. We have a peach tree in our front yard. We are hoping against hope that we actually get to pick some peaches off of it this year…last year they were just pits with fuzz. It’s not looking good, but one way or another I’m going to need to make this…

    Reply
    • Phillip @ SouthernFATTY.com

      June 4, 2015 at 11:47 am

      I want a peach treeeee!

      Reply
  17. Port and Fin

    June 3, 2015 at 9:09 pm

    This looks absolutely heavenly! A must try this weekend

    Reply
    • Phillip @ SouthernFATTY.com

      June 3, 2015 at 9:11 pm

      Thanks — Enjooooy! After reading Instagram comments, it looks like I need to make another to try for a french toast.

      Reply

Trackbacks

  1. 20 Babka Recipes - What Jew Wanna Eat says:
    January 24, 2019 at 8:34 am

    […] Peaches and Cream Babka by Southern Fatty […]

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