The Food in Jars Kitchen by Marisa McClellan

Author:Marisa McClellan
Language: eng
Format: epub, azw3
Publisher: Running Press
Published: 2019-02-04T00:00:00+00:00

RECOMMENDED PRESERVES:

This bread is the perfect vehicle for any sweet spread and also is terrific in the Layered Bread Pudding (here).

BABKA

MAKES 2 LOAVES

Some people think a babka requires chocolate to truly be called a babka, but I firmly believe that jam makes just as good a filling. I use a trick here that I learned from fellow canning author Cathy Barrow and add some freshly made breadcrumbs (see note) to the filling to help hold the jam and nuts in place.

1 cup/240 ml milk

2 tablespoons/25 g active dry yeast

4 cups/480 g all-purpose flour, plus more for dusting

1 teaspoon fine sea salt

6 tablespoons/85 g unsalted butter, at room temperature, plus more for bowl and pans

½ cup/100 g granulated sugar

2 large eggs

1 teaspoon vanilla extract

6 tablespoons/85 g melted unsalted butter

2 cups/480 ml jam (each cup can be a different flavor, as they won’t mix)

2 cups/240 g walnuts or pecans, toasted and chopped

1 cup/40 g fresh breadcrumbs (see note)

1 large egg, beaten with a little water

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