This delightful Mince Pie Babka is a rich, sweet bread that combines the festive flavors of traditional mincemeat with a soft, fluffy dough. The result is a beautifully twisted loaf that’s perfect for sharing during the holiday season or any time you crave something indulgent. With its aromatic spices and sweet filling, this babka is sure to impress your family and friends.
Why You Will Love This Recipe
You will absolutely adore this Mince Pie Babka for its unique blend of textures and flavors. The soft, buttery dough contrasts beautifully with the rich, fruity mincemeat filling, while the subtle hint of cinnamon adds warmth and depth. This recipe is not only a feast for the taste buds but also a visual treat, with its stunning braided shape. Plus, it’s an excellent way to use up leftover mincemeat from your holiday baking!
Introduction
Baking has a magical way of bringing people together, especially during the festive season. This Mince Pie Babka is a perfect example of how traditional recipes can be transformed into something new and exciting. Originating from Eastern European Jewish cuisine, babka is a sweet yeast dough that can be filled with various ingredients. In this recipe, we take a classic mincemeat filling and wrap it in a beautifully braided dough, creating a show-stopping centerpiece for your holiday table. Whether enjoyed with a cup of tea, coffee, or as a dessert, this babka is sure to become a family favorite.
Ingredients:
- 85g milk
- 7g sachet of fast-action dried yeast
- 40g caster sugar
- 350g strong white bread flour, plus extra for dusting
- ½ tsp ground cinnamon
- 1 large egg (room temperature), lightly beaten
- 75g butter, softened and chopped into small pieces, plus extra for the tin
- 300g vegetarian mincemeat
- ½ small apple, grated (about 50g)
- 40g ground almonds
- 50g golden caster sugar
- 1 small lemon, zested and 2 tbsp juice
Preparation:
Step 1: Begin by heating the milk gently in a small pan until it is just warm. In a separate small bowl, combine the yeast with half of the warm milk and 1 teaspoon of the caster sugar. Mix well and let it sit for about 10 minutes until it becomes foamy.
Step 2: In a large mixing bowl (or in a stand mixer fitted with a dough hook), combine the strong white bread flour, remaining sugar, a pinch of salt, and the ground cinnamon. Once the yeast mixture is foamy, add the remaining warm milk, the lightly beaten egg, and the softened butter. Mix until the ingredients come together to form a dough.
Step 3: If the dough appears too dry, add a little more milk; if it’s too wet, sprinkle in some extra flour. The dough should be tacky but not overly sticky. Shape it into a ball and knead by hand for about 15 minutes (or 6 minutes in a stand mixer) until it is smooth and elastic, springing back when pressed.
Step 4: Place the kneaded dough back into the bowl, cover it with a clean cloth, and leave it to prove in a warm place for about 2 hours, or until it has roughly doubled in size. Alternatively, you can let it prove at room temperature for 1 hour and then refrigerate it overnight for a slower rise.
Step 5: If you chilled the dough overnight, allow it to come to room temperature while you prepare the filling. In a small bowl, mix together the mincemeat, grated apple, and ground almonds. If the mincemeat is particularly loose, consider adding a bit more ground almonds to thicken it.
Next, prepare a 900g loaf tin by buttering it and lining the base and sides with baking parchment, ensuring there’s an overhang to help lift the babka out later.
Serving Suggestions:
This Mince Pie Babka is best served warm or at room temperature. Slice it and serve it alongside a cup of tea or coffee. For an extra treat, consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a wonderful addition to a festive brunch spread.
Tips:
- Ensure that your milk is only lukewarm when adding it to the yeast; too hot can kill the yeast and prevent your dough from rising.
- If you want to make the process easier, you can prepare the dough in advance and refrigerate it overnight. Just remember to let it come to room temperature before shaping.
- This babka can be stored in an airtight container for up to three days, but it’s best enjoyed fresh.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours (including proving time)
Nutritional Information:
- Calories: Approximately 250 per slice
- Protein: 5g
- Sodium: 150mg
Conclusion
Baking this Mince Pie Babka is not just about creating a delicious treat; it’s about celebrating the joy of cooking and sharing with loved ones. The combination of sweet mincemeat and soft, fluffy bread creates a delightful experience that will surely become a cherished tradition in your home. Whether you’re making it for a festive occasion or simply to enjoy on a cozy afternoon, this babka is a recipe that will warm your heart and satisfy your taste buds.
Questions and Answers about this Recipe
- Can I use store-bought mincemeat for this recipe?
Absolutely! Store-bought mincemeat is a convenient option and will work perfectly in this recipe. - What can I substitute for the ground almonds?
If you have nut allergies or prefer not to use almonds, you can substitute them with additional breadcrumbs or even some crushed digestive biscuits for added texture. - How do I know when the dough has risen enough?
The dough should roughly double in size. You can gently poke it; if the indentation remains, it’s ready. - Can I freeze the babka?
Yes, you can freeze the unbaked babka after shaping it. Just wrap it tightly and freeze. When ready to bake, allow it to thaw and rise before baking as directed. - What should I do if my babka doesn’t rise?
If your babka doesn’t rise, it could be due to inactive yeast. Always check the expiration date on your yeast and ensure your milk isn’t too hot when activating the yeast.
