blueberry kiwi babka

I love using the base recipe by Melissa Clark for Chocolate Babka.

Some things to note about the recipe

• Because this isn’t a chocolate babka, skip the fudge filling and chocolate streusel.

• When making the syrup, I highly suggest making a large batch.

dough ingredients

• ½ cup/118 milliliters whole milk

• 1 package (1/4 ounce/7 grams) active dry yeast

• ⅓ cup/67 grams granulated sugar, plus a pinch

• 4 ¼ cups/531 grams all-purpose flour, more as needed

• 1 ½ teaspoons fine sea salt

• 1 teaspoon vanilla extract

• 1 teaspoon grated lemon zest (optional)

• ½ teaspoon freshly grated nutmeg

• 4 large eggs, at room temperature, lightly beaten

• 10 tablespoons/140 grams unsalted butter, at room temperature, plus more for greasing bowls and pans

blueberry kiwi jam ingredients

• 20-24oz blueberries (blueberries are sold in either 6 oz or 10 oz containers)

• 3-4 kiwis

• 1/4 cup sugar of choice

• 1 tablespoon vanilla extract

steps for jam

1. mix ingredients in a small pot on the stove top.

2. bring to a simmer, stirring occasionally.

3. Optional step for those who prefer a smooth jam: After you let the jam cool, toss into a food processor and blend for a couple minutes.

4. Optional step for those who prefer seedless. After you blend the jam in a food processor, run through a strainer.

5. Let cool before spreading it on dough.

Would I make this again?

YES! Of course, I really want to make this will all the jams.