Babka (or Bobka) is a yeast cake mada mainly in Eastern Europe, traditionally baked during Easter.
It's swirly brioche-like with a chocolate or cinnamon filling.
I used ricotta and raspberry jam, to give it a summer twist.
for the dough:
3/4 cup milk
1/2 cup + 2 Tsp sugar
25 g fresh yeast (3 tsp dried baking yeast)
3 1/4 cup flour
2 egg + 1 yolk
150 g butter
for the filling:
300 g ricotta
3 Tbsp sugar
100 g raspberry jam
80 g chocolate chip
Melt the yeast in the warm milk and 2 tsp sugar and let rest for some minutes. Add 1/2 cup flour, eggs, egg yolk and the remaining sugar. Add the flour, 1/2 cup at a time, alternating with the soften butter. The batter will be very sticky. Let rise for at least 3 hours.
Divide the dough in two and roll it into 2 rectangles of 45x25 cm.
Prepare the filling beating ricotta and sugar. Set jam and chocolate aside.
Spread the dough first with a layer of ricotta, then add scoops of jam and half chocolate chip.
Starting from the short side, roll the rectangle over the filling to create a swirl.
Put the babka in a plumcake tin and bake at 180° for 40 minutes.