Almond Raspberry Babka

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Step 1

1. Make a sponge with the first 3 ingredients. Ferment until double.

Step 2

2. Cream butter, sugar, and salt until well blended. Blend in eggs.

Step 3

3. Add the sponge. Mix to break up the sponge.

Step 4

4. Add the flour and develop the dough. Mixing time: about 3-4 minutes at first speed and 8 minutes at second speed. Do not overmix or overheat the dough.

Step 5

Desired dough temperature: 75°F (24°C)

Step 6

Fermentation: 40-60 minutes and then retard, or retard immediately. Retarding makes it easier to handle the dough, which is very soft.

Step 7

1. With the paddle attachment, mix the almond paste and sugar at low speed until evenly mixed.

Step 8

2. Mix in the fat and flour until smooth.

Step 9

3. Beat in the eggs, a little at a time, until smooth.

Step 10

Depending on taste, it is probably recommended to halve the dough recipe or double the frangipane for a more flavourable babka.

Step 11

Roll out babka dough to about 1/5 inch thick.

Step 12

Spread Frangipane across dough, then crush and sprinkle frozen raspberries.

Step 13

Take dough and twist several times until several swirls and layers are apparent. For a loaf, leave as is, for mini babka, divide into 6 or 12 pieces.

Step 14

Place into a well greased sheet pan or muffin pan, sprinkle streusel over top.

Step 15

Bake at 350F for 30-40 minutes, or until done.

Step 16

While still hot, brush over babka syrup and sprinkle almonds on top