The bright flavor of The Peppermill’s new Lemon Zest Marmalade is the perfect filling for this rich yeast dough. Prefer to make larger babkas? See the variation below.
Yield: 24 mini babkas
To the bowl of an electric mixer fitted with a dough hook, add all dough ingredients.
Mix on low speed for two to three minutes.
Increase speed to high and knead five minutes, until dough is shiny and elastic.
Place dough in a greased bowl and cover with a towel. Allow to rise until it doubles, about 45 minutes to one hour
Meanwhile, add butter, sugar, and marmalade to a large bowl. Stir together until fully combined. Set aside.
Divide dough into four equal parts.
Working with one part at a time, roll out to a rectangle measuring six by 24 inches.
Spread one quarter of the filling onto the rectangle. Roll up, jelly-roll style, and cut into six (four-inch) pieces.
Transfer pieces to a baking sheet and freeze about five minutes to help keep their shape.
Remove from freezer and slice pieces straight down the middle, lengthwise, so the filling is exposed.
Twist the two sides together, keeping the cut layers facing up. Place in a mini loaf pan.
Repeat with remaining three parts of the dough.
Cover babkas with a towel and allow to rise in the pan for 15 minutes.
While the babkas rise, preheat oven to 350 degrees Fahrenheit.
Bake 25 to 35 minutes, until edges are golden and the middles are slightly doughy.
Remove from oven and let cool.
In a small bowl, stir confectioners’ sugar, bourbon, and lemon juice until combined.
Brush glaze over babkas.
The babkas can be wrapped well and frozen.
Mini loaf pans and Lemon Zest Marmalade are available at The Peppermill.
Don’t need minis? Make this babka in a larger loaf pan. Instead of cutting the 24-inch rolled-up dough into six (four-inch) pieces, cut it into three (eight-inch) pieces or two (12-inch) pieces.