Cherry Babke with Instant Pot cherry preserve

Prep Time:45

Cook Time:35

Ingredients

Cherry Preserve filling:

700 grams fresh cherries whole weight, remove the stalks and de-pip, slice in half
1 cup white sugar
1 tsp vanilla extract
2 Tbsp Grand Marnier or Cointreau optional

Dough:

530 grams 4 1/4 cups cake or all-purpose flour, plus extra for dusting
100 grams 1/2 cup granulated white sugar
2 teaspoons instant yeast
Grated zest of half an orange optional
3 large free-range eggs
1/2 cup water cold is fine and 1 to 2 tablespoons extra, if needed
3/4 teaspoon fine sea or table salt
150 grams 5.3 ounces or 2/3 cup unsalted butter at room temperature
Sunflower or other neutral oil for greasing

Syrup:

¼ cup sugar
¼ cup water

Cherry icing drizzle (optional)

2 tablespoons reserved cherry compote
½ cup icing sugar
3 – 5 teaspoons of hot water

Instructions

To Prepare the Dough: (make the day before or several hours before on the same day)

Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Mix briefly to blend the dry ingredients. Add the eggs, and water and keep mixing. Add the butter a tablespoon, ensuring each bit is incorporated before adding the next.
Mix on medium-low speed for 10-12 minutes until the dough becomes smooth and elastic. It will be soft and may not pull away from the bottom of the bowl completely—this is normal. Occasionally, scrape down the sides of the bowl with a spatula during mixing to ensure everything is well incorporated.
Transfer the dough to a large, lightly oiled bowl (the oil prevents the dough from drying out). Cover the bowl with plastic wrap and refrigerate for at least 12 hours or overnight. The dough becomes firm in the fridge, this is normal. Leave it at room temperature for 30-60 minutes to soften before using. Alternatively, if you want to make this in one day, let the dough rise at room temperature for 1½-2 hours or until it doubles. This could take longer, depending on the temperature of the room.
Grease two loaf pans 23cm x 13cm x 8 cm (9 x5 inches, or similar sizes) with cooking spray, or line the bottom and sides with parchment paper to ensure easy removal later. Set aside.

To make the cherry compote/jam in an Instant Pot (this can be made in advance)

Add the cherries and sugar to the bowl of an Instant Pot set to Sauté. Cook for 2 minutes until the juices in the fruit have released. If necessary, add a tablespoon or two of water.
Cook the cherries on High pressure for three minutes, then release the pressure naturally for 10 minutes, then manually release the rest of the pressure if necessary.
Set the Instant Pot to sauté and cook the cherry preserve very rapidly, stirring constantly for about 5 minutes until 80% of the water has evaporated. Remove, and decant into a bowl to cool and allow to thicken. If it has not thickened to a jam-like consistency, cook it for a few minutes longer.

Assemble the Babka:

On a lightly floured surface, divide the dough in half and roll each piece out into a 40cm x 30 cm (16x12-inch) rectangle. Position it so the longer edge is closest to you. Spread half the cherry preserves evenly over the surface using an offset spatula. This should be about ¾ of a cup.
Starting from the long side nearest you, roll the dough into a log, ending with the seam underneath. Press the seam gently to seal, and use your hands to shape the log into an even cylinder.
Trim about 5 cm (an inch) off each end (you can bake these separately in a small dish).
With a sharp knife, slice the log lengthwise down the middle to create two long halves. Turn the halves so the filling faces upward. Pinch one end of the two halves together, then twist them over each other, alternating sides, to form a braid. Pinch the other end to seal.
Carefully transfer the twisted dough into a prepared loaf pan. It’s okay if it looks uneven or messy—the dough will rise and fill the pan as it bakes. Cover loosely with plastic wrap and let rise at room temperature for 1 to 1½ hours, or until almost doubled in size. Repeat with the remaining dough and filling to make the second loaf.

Bake the Cherry Babke:

Preheat the oven to 350ºF (180ºC), ensuring it is fully heated before the loaves finish rising. Remove the plastic wrap from the pans and place them on the middle rack of the oven. Bake for 35-40 minutes or until the tops are golden brown. For accuracy, use a thermometer to check for an internal temperature of 200ºF (93ºC). If necessary, loosely cover the Babke with tin foil from about 15 minutes in to prevent over-baking.

Prepare the Syrup:

While the babkas bake, make the syrup. Heat water and sugar in a small saucepan over medium heat until the sugar dissolves. Remove from heat and set aside.
Once the babkas are out of the oven, immediately brush them generously with the syrup. Let the babkas cool in their pans until just warm, then remove them and transfer to a wire rack to cool completely.

Cherry icing glaze

Making a cherry icing glaze for the babke is optional but adds a very nice fishing touch.
Add two tablespoons of the cherry preserves to a bowl with half a cup of icing sugar. Add a teaspoon of water at a time to loosen. Keep mixing until you have a smooth, runny consistency that you will drizzle over the babke

Notes

Storage Instructions for Babka

Proper storage is key to maintaining the delicious texture and flavour of babka. Whether you plan to enjoy it within a day or save it for later, here’s how to store babka effectively:

Short-Term Storage (1-2 Days)

Room Temperature: Babka stays fresh at room temperature for up to 48 hours. Place it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. Avoid refrigerating, as this can cause the bread to become stale faster.
Serving Tip: To refresh the texture, warm slices in the microwave for 10-15 seconds or toast lightly before serving.

Freezing Babka (For Longer Storage)

Whole Loaf: Let the Babka cool completely before freezing. Wrap the entire loaf tightly in plastic wrap, followed by a layer of aluminium foil to prevent freezer burn. Place it in a freezer-safe bag for extra protection. Babka can be frozen for up to 2 months.
Pre-Sliced: Slice the babka before freezing so you can thaw individual portions as needed. Separate the slices with parchment paper, wrap them tightly in plastic wrap, and store in a freezer-safe bag or container.

Thawing Frozen Babka

Whole Loaf: Remove the babka from the freezer and let it thaw at room temperature for a few hours or overnight. To restore its freshness, warm it in a 350°F (175°C) oven for 10-15 minutes.
Individual Slices: Thaw slices at room temperature for 30 minutes or microwave for 10-15 seconds until soft.

Storing Unbaked Babka (After Shaping)

Refrigeration: If you’re not ready to bake immediately, store the shaped, unbaked babka in the loaf pan covered with plastic wrap in the refrigerator for up to 24 hours. Let it come to room temperature and complete its final rise before baking.
Freezing: You can freeze unbaked babka after shaping and placing it in the loaf pan. Wrap the pan tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. When ready to bake, thaw the babka overnight in the refrigerator, then let it rise at room temperature for 1-2 hours before baking.

Additional Tips

Avoid Refrigeration: Unless frozen, never store babka in the fridge, as it can dry out the bread and compromise its texture.
Reheating Leftovers: For a just-baked taste, warm babka in the oven at 350°F (175°C) for 5-10 minutes or toast slices lightly before serving.

Servings: 16