Raspberry and White Chocolate Babka is the kind of bake that instantly impresses. With its glossy swirls, tender enriched dough, tart raspberry jam, and creamy white chocolate chunks, this Raspberry and White Chocolate Babka delivers both beauty and bold flavor in every slice.
Although babka may look complicated, it's surprisingly approachable when you break it down step by step. The dough comes together quickly, chills overnight for better flavor, and then gets rolled, filled, twisted, and baked into a stunning loaf. Finally, a warm sugar syrup soaks into the hot bread, locking in moisture and shine.
If you want a bake that feels bakery-worthy but tastes homemade, this is the one.
The first time I made Raspberry and White Chocolate Babka, I worried about the twisting technique. However, once I sliced the dough and saw those layers of jam and chocolate, everything felt easier. As it baked, the sweet scent of raspberries and butter filled the kitchen. When I brushed the syrup over the golden crust, it shimmered beautifully. Slicing into that soft, swirled loaf felt incredibly satisfying. Since then, this recipe has become my go-to when I want to wow guests or treat myself to something special.
Let's walk through every detail so your babka turns out perfectly.
Ingredients
Equipment
Method
- Mix yeast, flour, sugar, and salt. Add egg, milk, and butter. Knead 5-6 minutes. Chill overnight.
- Roll dough into a 50cm x 30cm rectangle. Spread jam and sprinkle white chocolate.
- Roll into a log, chill if needed, then cut lengthwise. Twist halves with cut sides up and place in lined loaf tin.
- Prove until doubled in size, about 2 hours.
- Bake at 220°C for 20 minutes, then 190°C for 10 minutes more. Pour syrup over hot loaf and cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What Makes Raspberry and White Chocolate Babka Special
This loaf stands out because of its texture, flavor balance, and dramatic swirl.
Enriched Dough for Softness
Raspberry and White Chocolate Babka uses an enriched dough, meaning it contains butter, milk, sugar, and egg. As a result, the crumb becomes soft, tender, and slightly sweet.
Because the dough chills overnight, it develops flavor and becomes easier to roll the next day. Cold dough also helps maintain clean swirls during shaping.
Additionally, kneading for 5-6 minutes develops gluten properly, ensuring the loaf rises beautifully and stays fluffy after baking.
Sweet-Tart Filling with Creamy Contrast
The raspberry jam provides bright tartness that cuts through the richness of the dough. Meanwhile, white chocolate chunks melt into creamy pockets of sweetness.
This contrast makes every bite interesting. You get buttery bread, tangy fruit, and smooth chocolate all at once.
Because you spread the jam right into the corners before rolling, the swirls stay consistent throughout the loaf.
Step-by-Step Guide to Perfect Raspberry and White Chocolate Babka
Although the twisting looks complex, the process is simple when broken down.
Step 1: Make and Chill the Dough
In a stand mixer fitted with a hook attachment, combine dried fast active yeast, strong white bread flour, caster sugar, and salt.
Add the egg, milk, and softened butter. Mix on medium speed until the dough forms a ball. Then knead for 5-6 minutes until smooth and elastic.
Cover the bowl and refrigerate overnight. This rest improves flavor and makes the dough easier to handle.
Step 2: Roll, Fill, and Twist
The next day, roll the chilled dough on a lightly floured surface into a 50cm x 30cm rectangle.
Spread raspberry jam evenly across the surface. Scatter white chocolate chunks over the top.
Roll tightly from the long side to form a log about 50cm long. If the dough becomes soft, chill it for 30 minutes before slicing.
Using a sharp knife, cut the log lengthwise to expose the layers. Place both halves cut-side up. Cross them in the center, keeping the filling facing upward, then twist the strands over each other until you form a plait.
Tuck the ends underneath and transfer carefully into a lined 2lb loaf tin.
Proving and Baking for Best Results
The rise and bake determine your final texture.
Allow Proper Proving Time
Let the shaped babka prove until doubled in size. Depending on room temperature, this can take up to 2 hours.
The dough should feel airy and slightly jiggly before baking.
While it proves, prepare the syrup by heating water, caster sugar, and honey in a saucepan. Stir until dissolved, then simmer briefly.
Bake with Temperature Control
Preheat the oven to 220°C.
Brush the loaf with beaten egg for a golden crust. Bake for 10 minutes. Rotate the tin and bake another 10 minutes.
Reduce heat to 190°C and bake for 10 more minutes. If the top browns too quickly, cover loosely with foil.
Immediately after removing from the oven, pour the warm syrup over the hot loaf. This step keeps the Raspberry and White Chocolate Babka moist for days.
Allow it to cool completely before removing from the tin to prevent crumbling.
Tips for a Beautiful Babka
Small adjustments make a big difference.
Keep the Cut Side Facing Up
When twisting, always keep the exposed layers facing upward. This technique creates dramatic, bakery-style swirls after baking.
Use Quality Jam and Chocolate
Choose a thick raspberry jam for better structure. Thin jams may leak excessively during baking.
Similarly, use good-quality white chocolate chunks instead of chips for creamier pockets.
Slice with a Serrated Knife
Because babka is soft and syrupy, a serrated knife ensures clean slices without squashing the loaf.
Storage and Serving Suggestions
Raspberry and White Chocolate Babka tastes best slightly warm or at room temperature.
Store it in an airtight container for up to 3 days. The syrup helps maintain moisture, so the loaf stays soft longer than many sweet breads.
You can also toast slices lightly and serve with coffee or tea. For an indulgent dessert, warm a slice and serve with whipped cream.
Frequently Asked Questions
1. Can I freeze Raspberry and White Chocolate Babka?
Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
2. Why chill the dough overnight?
Chilling improves flavor and makes shaping easier.
3. Can I use fresh raspberries instead of jam?
Jam works best because it spreads evenly and stays contained during baking.
4. What if my kitchen is cold during proving?
Place the loaf in a slightly warm oven (turned off) to help it rise.
5. Why pour syrup over the hot loaf?
The hot bread absorbs the syrup immediately, locking in moisture and shine.
Conclusion
Raspberry and White Chocolate Babka combines tender enriched dough, vibrant raspberry jam, creamy white chocolate, and glossy syrup into one stunning loaf. Although it looks intricate, the process stays simple when approached step by step.
Whether you bake it for a weekend treat, a brunch centerpiece, or a special gathering, this babka delivers beauty, flavor, and impressive swirls every time. Once you slice into that soft, layered crumb, you'll understand why it's worth every step.
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