Summer Babka

 This is one of my favourite cake. Babka is made mainly in Eastern Europe, traditionally baked for Easter.

It's swirly brioche-like with a filling of chocolate or cinnamon. 

Mine it's a variation on the theme, with a summer flavor. I used ricotta and raspberry jam for the filling.

Ingredients:

3/4 cup milk

1/2 cup + 2 Tsp sugar

 25 g fresh yeast (3 tsp dried baking yeast)

3 1/4 cup flour

2 egg + 1 yolk

150 g butter

for the filling:

300 g ricotta

3 Tbsp sugar

100 g raspberry jam

80 g chocolate chip

How to

Melt the yeast in the warm milk and 2 tsp sugar and let rest for some minutes. Add 1/2 cup flour, eggs, egg yolk and the remaining sugar. Add the flour, 1/2 cup at a time, alternating with the soften butter. The batter will be very sticky. Let rise for at least 3 hours.

Divide the dough in two and roll it into 2 rectangles of 45x25 cm.

Prepare the filling beating ricotta and sugar. Set jam and chocolate aside.

Spread the dough first with a layer of ricotta, then add scoops of jam and half chocolate chip.

Starting from the short side, roll the rectangle over the filling to create a swirl.

Put the babka in a plumcake tin and bake at 180° for 40 minutes.

Let cool.

Cinnamon Babka

Chocolate Babka