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
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…
You can see where we are going with this. An equation, to help:
Sweet braided bread + peaches & cream = HEAVENLY.
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.
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.
Throw some fresh peaches on the plate for good measure. It is summer, after all. Go crazy.
Mazel tov , y’all.
- ⅓ cup evaporated milk, slightly warmed
- 1 teaspoon yeast, active dry
- 1 teaspoon sugar
- 2 cups flour, AP
- 2 tablespoons sugar
- pinch salt
- 1 egg
- ½ teaspoon vanilla bean paste or extract
- 3 tablespoons butter, softened
- 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
- 8 oz cream cheese, softened
- 1 and ½ tablespoons powdered sugar
- 1 egg, yolk only
- 1 teaspoon vanilla bean paste or extract
- pinch salt
- 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).
- In mixer bowl with dough hook, add yeast starter with remaining ingredients for dough.
- Combine and knead on medium speed until smooth, about 5 minutes.
- Cover bowl with wrap and allow to rest to rise for 1 - 1 & ½ hours to double in volume.
- 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.
- Remove and cool slightly. Transfer to blender/food processor and pulse until smoothness desired. Set aside to cool completely.
- Combine cream filling in bowl and whisk well until very smooth. Set aside.
- After dough has double in volume, transfer to a lightly floured surface to roll.
- Preheat oven to 350 F.
- Roll out dough to a wide rectangle, about 10"x20". The dough about be fairly thin.
- Carefully spread peach filling on dough, leaving a slight border around.
- Do the same with the cream filling on top of the peach.
- Roll as tightly as possible, leaving a 20" long roll. Brush the border with water to help seal completely.
- Slice the roll immediately down the center, creating two half sphere rolls parallel to each other.
- Pinch the far left sides of the two now cut rolls together.
- Braid roll with alternating rolls. (If you need help visualizing this, search for braiding challah bread instructions.)
- Press roll together if needed to fit into pan.
- Carefully transfer to a greased and parchment strip lined loaf pan.
- Brush entire top well with beaten egg for wash.
- Sprinkle pearl sugar on top.
- Bake at 350 F until top is dark golden brown, about 60-75 minutes.
- Remove and cool to handle.
- Slice and enjoy!
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