Babka (braided bun)

Preparation time: 30-40 minutes
Cooking time: 25-30 minutes


For a large brioche

  • 500g flour

  • 1 jar of L'Épicurien jam or spread of your choice ( Choco Orange , Dried Fruit and Spice Delicacy , Milk Jam , etc.)
  • 2 eggs
  • 15 cl lukewarm milk
  • 80g soft butter
  • 50g brown sugar
  • 20 g crumbled fresh yeast (about ½ cube) or 1 packet of dehydrated baker's yeast
  • 1 pinch of salt


      Put the ingredients except the butter and the spread in the bowl of your food processor and knead for 5 minutes at medium speed. Or do the same by hand.

      Add the butter and knead again for 10 minutes.

      Form a ball, place it in a large bowl, cover it with film and leave to rise for 2 hours in a warm room (the dough should double in volume).

      Punch down the dough and roll it out with a rolling pin to form a large rectangle the length of the cake tin you will be using for baking.

      Heat the spread a little in a bain-marie until it becomes soft, or place it in the microwave for 10 seconds (there is no need for manipulation for jams).

      Spread the brioche dough with the spread.

      Cut the dough into 3 equal parts lengthwise.

      Then roll each strip of dough from the shortest side to obtain 3 sausages the same length as your mold.

      Cut each sausage lengthwise, taking care not to go to the end.

      Braid your 3 sausages to obtain a braided brioche.

      Place it in your cake tin covered with parchment paper.

      Cover your mold with a cloth and let rise again for 2 hours, or overnight.

      Preheat the oven to 180°C.

      Brush the surface of the brioche with egg yolk or milk so that it browns well (optional, but prettier).

      Bake for 25 to 30 minutes, until the brioche is golden brown.

      Let cool before unmolding, then enjoy!

      Pour faire cette recette :

      #let's savor together