Berry Cream Cheese Babka

A soft bread dough braided with a delicious filling, babka is satisfying to make and eat! Our babka recipe is a basic bread dough, filled with two berry jams as well as fresh strawberries and cream cheese, braided and baked to perfection. Fresh out the oven, you need to sink your teeth into this.

Makes 1 x 25 cm loaf

*Preparation time includes the proving time of 2 hours 30 minutes  


Cooking Methods

  • Baking

Prep Time

Cooking Time

40 minutes


For the Berry Filling:

  • 50ml (10 tsp) thick strawberry jam
  • 50ml (10 tsp) thick blackberry jam
  • 60g strawberries, finely chopped

For the Cream Cheese Filling:

  • 60g strawberries, finely chopped
  • 125 ml (1/2 cup) cream cheese
  • 45 ml (3 Tbsp) sugar
  • Zest of 1 lemon

For the Babka Dough:

  • 500 g (2 cups) all-purpose flour
  • 30ml (2 Tbsp) sugar
  • 2.5ml (1/2 tsp) salt
  • 125 ml (1/2 cup) milk, warmed
  • 5g (1/2 packet) dried yeast
  • 1 egg
  • 5ml (1 tsp) vanilla
  • 75ml (5 Tbsp) butter, cubed and softened


For the Berry Filling:

  1. Combine all the ingredients and set aside.
  2. For the Cream Cheese Filling:

    1. Place the cream cheese, sugar and lemon zest in a bowl and beat with an electric mixer until combined. Set aside.
    2. For the Babka Dough:

      1. Combine the flour, 1/3 cup of sugar and salt in a bowl.
      2. Pour the warmed milk along with 1 teaspoon of sugar in the bowl of a stand mixer and sprinkle the yeast over the milk and stir, then let sit for a few minutes until the yeast has foamed.
      3. Fit the mixer with a dough hook while you wait.
      4. Once foaming, add the eggs, vanilla and flour mixture to the milk. Mix on low speed until combined, then increase the speed to medium low for a few minutes until the dough is smooth.
      5. With the mixer continuing on medium low, slowly add the butter until incorporated. 
      6. Cover the bowl and let prove for about 1 to 1 ½ hours. The dough should double in size.
      7. Preheat the oven to 180°C.
      8. Knock down the dough and scrape out onto a lightly floured surface. Divide the dough into two.
      9. Thinly roll both halves into a rectangle, about 1/2 cm thick. Evenly spread out the berry filling on the one rectangle and the cream cheese filling on the other, leaving a small border on both.
      10. Roll each rectangle into a long, tight log. Cut the logs down the middle lengthwise. Twist the dough and place in a lined bread tin and bake for about 40 minutes until golden and cooked.
      11. Serve with fresh berries and cream cheese.
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