For the dough
350g OMM Revival Fresh-Milled, Organic Bread Flour (Click here to buy)
160g stiff sourdough starter
2 eggs (appr. 100 g)
50g brown sugar
85g unsalted softened butter
For the filling:
1/2 cup finely chopped almonds
1 cup raspberry preserves
For the streusel:
2 tbsp butter
1/4 cup flour
2 tbsp brown sugar
1/4 tsp cinnamon
1. In the bowl of a stand mixer, knead together the milk, starter, sugar, eggs, flour and salt with a dough hook. Add a little bit more liquid if you can't incorporate all the flour.
2. Knead the dough for 3-4 minutes and then leave it to rest for 15-20 minutes.
3. Then, with the mixer running, add in half the butter. Once completely integrated, add and knead in the other half.
4. Knead the dough for 8-10 minutes until smooth and elastic.
5. Shape the dough into a ball and place it into a clean bowl. Cover with plastic wrap and leave to ferment at room temperature for 2 hours. Then, put the bowl into the fridge overnight.
7. While the dough is fermenting at room, make streusel by combining all ingredients with your hands into big crumbly bits. Set aside in the refrigerator.
8. The next morning, roll the dough into a square measuring approximately 18x18 in and 4mm thick.
9. When done, spread the jam and the sugar across the dough, leaving a half inch edge throughout.
10. Tightly roll the dough into a long log, then take a sharp knife and cut the log in half lengthwise all the way through to get two logs.
11. To shape the babka, connect the ends of the two halves then twist them over the other.
12. Place the dough into a baking tin, top with the streusel and cover.
13. Bake at 400F for about an hour.
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