Strawberry Babka Recipe: Berry-Filled Braided Bread

I’ve posted several babka variations before — a classic Chocolate Babka, a cozy Cinnamon Babka, and a Candied Apple Babka — each loaded with flavor and texture. When strawberries arrived in force at the market, I couldn’t resist spiraling a bright, juicy strawberry filling into my babka dough. The result: sweet, tangy layers balanced by a creamy almond layer and an enriched, tender crumb.

Yes, strawberries are juicy and that can be tricky with enriched doughs, but a thin layer of almond cream, careful shaping, and the right bake time keep the loaf from becoming soggy. The chilled dough also helps achieve clean, defined swirls.

If you enjoy sweet, yeasted pastries, try other favorites like Israeli Chocolate Rugelach or Bakery-Style Cinnamon Rolls.

Let’s Make It

Baking strawberry babka is straightforward once you understand timing and technique. This recipe uses an enriched babka dough that benefits from a short chill before shaping — about 30 minutes is ideal and highly recommended for easier rolling and neater swirls.

Make the Dough

Ingredients

• All-purpose flour – The base for the dough. Bread flour or a mix of both works too.
• Dry milk powder – Optional, but it helps the babka rise higher and keeps the crumb tender.
• Instant yeast – Mixes directly into the dry ingredients. If using active-dry or fresh yeast, bloom it first in warm milk with a little sugar.
• Sugar – Adds mild sweetness and feeds the yeast.
• Warm milk (preferably whole) – Adds moisture and richness for a soft crumb.
• Large eggs – Add richness and structure; one egg is also reserved for the egg wash.
• Unsalted butter (room temperature) – Incorporated in pieces to enrich and soften the dough.
• Optional: a tablespoon of lemon zest added while mixing brightens the flavor.

Dairy-free option: Use vegan butter, omit the dry milk powder, and substitute water for milk.

Steps

1. In the mixer bowl fitted with a dough hook, combine flour, sugar, dry milk powder, salt, eggs, and instant yeast.
2. With the mixer on low, drizzle in the warm milk and mix about 2–3 minutes until a shaggy mass forms.
3. Increase speed to medium and continue until a slightly dense dough ball forms.
4. Add the butter, one piece at a time, waiting for each piece to incorporate before adding the next.
5. Mix on medium-high until the dough is smooth, elastic, and cleans the sides and bottom of the bowl. Cover and let rise in a warm spot 60–90 minutes, until doubled.

Note: This enriched dough may feel sticky at first — don’t add extra flour. As it rests and rises it will absorb moisture. For accuracy, weigh ingredients with a kitchen scale when possible.

The Filling

Use good-quality strawberry preserves rather than fresh strawberries to avoid soggy dough. I like adding a thin layer of almond cream (frangipane) beneath the jam for extra texture and richness. You can omit the almond cream or substitute it with pistachios, walnuts, cream cheese, or shredded coconut.

Filling Ingredients

• Strawberry preserves — use jam or preserves, not fresh berries.
• Almond cream (optional) — mix almond flour, melted butter, a bit of flour, sugar, an egg, and almond extract until smooth.

Tip: Omit or reduce the almond extract if you prefer a subtler almond flavor.

To make the almond filling: Whisk almond flour, sugar, melted butter, egg, flour, and almond extract in a bowl until fully combined and smooth.

Assemble and Bake

1. Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into a 12×16-inch rectangle.
2. Spread an even layer of almond cream, then top with strawberry preserves.
3. Roll each rectangle from the long side into a tight spiral log.
4. Fold the log in half so the ends sit next to each other, forming a U shape.
5. Twist the two strands around each other several times to create the classic babka braid.
6. Carefully transfer each twisted loaf into a greased, parchment-lined 8- or 9-inch loaf pan.
7. Brush the tops with egg wash and set aside to rise for a second proof until slightly puffy.
8. Bake in a preheated 350°F (180°C) oven for 35–40 minutes, or until the internal temperature reaches 180–190°F (82–87°C). If the top browns too quickly, tent with foil halfway through baking.

Tip: Test doneness with an instant-read thermometer: 190°F (88–90°C) in the center means the babka is done. If you don’t have a thermometer, a wooden skewer inserted into the center should come out clean of raw dough.

Yields

This recipe makes two 8- or 9-inch loaves (about 12–14 slices each), or one large tube pan that yields roughly 18–24 slices, depending on slice thickness.

Tip: For thinner layers and extra filling, divide the dough into three parts.

Storing and Making Ahead

To store: Once cooled, wrap the babka in plastic wrap or foil and keep at room temperature for up to 3–5 days. Toast slices or warm gently to revive texture.

To freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Make-ahead options: You can make the dough and let it rise, then shape and refrigerate overnight. Bake fresh the next morning. To freeze unbaked babka, place the shaped loaf in its pan, wrap the pan tightly with plastic and foil, freeze, then thaw to room temperature and allow it to rise before baking.

Strawberry Babka Recipe

Sweet yeasted dough filled with strawberry preserves and shaped into a swirled loaf.

Ingredients

For the Babka Dough

• 4 Cups + 1 Tablespoon (490g) all-purpose flour
• 1/4 Cup (30g) dry milk powder
• 1/3 Cup (70g) granulated sugar
• 2 1/4 teaspoons (7g) instant yeast
• 1 teaspoon salt
• 2 large eggs at room temperature
• 1 Cup (240g) lukewarm milk (90–100°F)
• 7 Tablespoons (100g) unsalted butter, room temperature, cut into 1-inch pieces

For the filling

• 1 Cup strawberry preserves
• 1 Cup (120g) almond flour
• 1/2 Cup (100g) granulated sugar
• 1/2 Cup (113g) unsalted melted butter
• 1 large egg (for the almond cream)
• 1 Tablespoon flour
• 1 teaspoon almond extract
• 1 large egg for egg wash

Instructions

Make the dough

1. In the stand mixer bowl, combine flour, dry milk powder, yeast, salt, sugar, and eggs.
2. Mix on low while drizzling in the milk until a shaggy mass forms.
3. Switch to the dough hook and mix on medium-low 1–2 minutes until a rough dough forms.
4. Increase speed to medium and add butter one piece at a time, allowing each to incorporate mostly before adding the next.
5. After the last piece, increase to medium-high and mix until the dough is smooth, elastic, and clears the bowl.
6. Spray the dough surface with a little oil, cover with plastic wrap, and let rise in a warm spot for about 90 minutes or until doubled. Chill 30 minutes before shaping.

Make the filling

1. Combine almond flour, sugar, melted butter, egg, flour, and almond extract in a bowl and mix until smooth.

Shape and bake

1. Grease two 8- or 9-inch loaf pans and line with parchment.
2. Divide dough into two and roll each piece into a 12×16-inch rectangle.
3. Spread half the almond cream, then half the strawberry preserves on each rectangle.
4. Roll from the long side into a spiral log, fold into a U, then twist the two sides 2–4 times.
5. Place each twisted loaf into a prepared pan, brush with egg wash, and set aside for the second rise.
6. Bake in a preheated 350°F (180°C) oven for 35–40 minutes until the internal temperature reaches 180–190°F (82–87°C). Let cool in pans about 45 minutes before inverting and serving.

Notes

• Store wrapped at room temperature for up to five days. To freeze, wrap tightly and freeze up to 2 months. Thaw overnight and reheat before serving.
• Make ahead: rise, shape, and refrigerate overnight; bake fresh the next morning. To freeze unbaked babka, wrap the pan tightly; when ready, thaw, let rise to room temperature, and bake.
• This recipe yields two 8- or 9-inch loaves (12–14 slices each) or one large tube pan (18–24 slices).
• You can skip the almond cream and use only strawberry jam, or swap the almonds for another nut of your choice.