Mix the levain ingredients together in a jar. Cover and set in a warm location (75-80ºF) for about five hours until doubled and bubbly.

If you’d prefer to skip making a levain, use 120g of sourdough starter instead.

40 grams Bread Flour,40 grams Water,40 grams Sourdough Starter

Set aside the butter to come to room temperature.

Once the levain is ready, add the bread flour, granulated sugar, salt, whole milk, eggs, and all of the levain to the bowl of a stand mixer fitted with the bread hook attachment.

Mix the dough on low speed for a couple of minutes until the flour hydrates and the dough comes together. Increase the speed to medium and mix for about five minutes.

Then, add one pat of butter at a time until it’s fully incorporated into the dough. It should take about 30 seconds between each addition.

Continue mixing for another 5-7 minutes until the dough is smooth, tacky (not sticky), and passes the windowpane test (see guide above for photos).

330 grams Bread Flour,35 grams Granulated Sugar,7 grams Kosher Salt,100 grams Whole Milk,2 Eggs,Levain,85 grams Unsalted Butter

Transfer the dough to a mixing bowl, cover, and place it in a warm location to proof for about five hours. At the end of bulk fermentation, the dough will double in size and feel full of air.

This dough may be a little sluggish, so extend bulk fermentation as necessary.

Refrigerate the dough overnight and up to 48 hours.

On the baking day, remove the cold dough from the refrigerator and turn it out onto a floured surface. Flour the top of the dough and use a rolling pin to roll it out into a ¼” thick rectangle, about 12×13″ (the exact dimensions aren’t that important).

Use an offset spatula or butter knife to spread any fruit jam of your choosing onto the dough. Leave a ½” border on the sides.

Starting at one of the shorter sides, roll up the dough like you’re making cinnamon rolls into a spiraled log and rest it seam-side down. Seal the ends to prevent jam from leaking out.

Place the log onto a baking sheet or cutting board seam-side down and freeze for 15 minutes to make braiding easier.

255 grams Fruit Jam

Meanwhile, butter and line your bread loaf pan with parchment paper, keeping a slight overhang on the sides.

Set the chilled babka log onto the floured surface and use a sharp knife to slice the babka in half lengthwise. The chilling should prevent the jam from leaking too much, but it’s okay if it’s a little messy.

Rotate the logs cut-side up. Place one halfway on top of the other to create an X. Next, wrap the logs around each other a few times to twist and braid it.

Pinch and tuck the ends in slightly and transfer the babka to the prepared bread loaf pan.

Cover the pan and place it in a warm location for its final proof, about five hours. Proofing is complete when the dough doubles in size, feels poofy, and rises just below the height of the pan.

Preheat the oven to 350ºF (177ºC).

When the oven is ready, brush a light egg wash on top of the exposed dough areas of the babka. Then, top with a few sprinkles of optional pearl sugar for added crunch.

Bake the babka for 40-45 minutes. Check it periodically to make sure the top isn’t browning too quickly. If so, tent with aluminum foil.

At the end of baking, the dough should read 195-200ºF (90-93ºC) with an instant-read thermometer and the top should be golden brown.

Pearl Sugar

As the babka is baking, make a simple syrup.

Combine the sugar and water in a small saucepan over medium heat. Stir to dissolve the sugar. Set the simple syrup aside to let it cool while the babka bakes.

At the end of baking, use a pastry brush to brush the simple syrup on top of the babka. Use most of it! It might seem like a lot, but the simple syrup will soak into the bread and lock in the moisture.

Let the babka cool for 10-15 minutes before removing it from the pan. This way, the babka won’t stick in the pan.

50 grams Granulated Sugar,50 grams Water