INGREDIENTS

Dough

• 2 ½ cups all-purpose flour
• 1 packet (7g) active dry yeast
• ⅓ cup granulated sugar
• 1 lemon
• 5 ½ tablespoons lukewarm milk
• 2 large eggs
• 7 tablespoons unsalted butter, cut into cubes, at room temperature

Filling

• 2 cups frozen tart cherries
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• Butter for greasing
• Extra flour for dusting

HOW TO MAKE IT

1. First make the dough. In a large bowl whisk together the flour, yeast, and sugar. Grate the lemon zest directly into the bowl with the dry ingredients.
2. Slice the lemon in half and juice half the lemon into a small bowl. Set aside for the filling and save the other half of the lemon for another use.
3. To the dry ingredients add the milk, eggs, and butter.
4. Using the ZWILLING XTEND Hand Mixer fitted with the dough hook, knead the mixture for about 5 minutes until a smooth dough forms.
5. Form the dough into a disk, cover with a clean, damp kitchen towel, and leave to rise in a warm place for about 1 hour, until the dough has increased in size. It may not quite double in size but it should be significantly larger.
6. Meanwhile, make the filling. Place the cherries and sugar in a medium saucepan. Bring to a boil, then reduce the heat and simmer over low for about 5 minutes. Remove from the heat and blend until smooth using the ZWILLING XTEND Hand Blender.
7. Stir the cornstarch into the reserved lemon juice until dissolved then add to the fruit mixture. Return to the heat and bring to a slow boil, stirring constantly, until the fruit mixture has thickened to a thick but still spreadable consistency. Let cool slightly.
8. Grease a 10 x 5-inch loaf pan with the butter.
9. On a lightly floured surface, knead the dough for a minute or two and then roll it out to a 12 x 16-inch rectangle. Spread the fruit filling evenly over the dough, leaving a ½-inch border.
10. Starting from the short side of the rectangle, roll the dough up and cut in half lengthwise with a very sharp knife. Twist the two halves together, cut side up, to form a braid shape. Place into the greased loaf pan and let rise again for about 20 minutes.
11. Meanwhile, place an oven rack in the lowest spot in the oven and preheat the oven to 350°F.
12. Bake the babka for 30-35 minutes, until golden brown. Remove from the oven and cool in the pan on a wire rack. Then turn out of the pan and let cool completely on the rack before slicing and serving.

Tip

If the babka gets too dark during baking, cover with a piece of baking paper or aluminum foil to prevent burning.

Info

The ZWILLING XTEND Hand Mixer from the Cordless System offers powerful and convenient operation – completely wireless. The powerful motor and precise speed settings ensure that even heavy dough can be kneaded effortlessly and evenly.