Name: Citrus Berry Babka
Prep time: 30 min
Cook time: 40 min
Total time: 3 h
Cuisine: Jewish-Inspired
Ingredients: 3 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 2 1/4 tsp instant yeast; 1/2 tsp salt; 3/4 cup whole milk (or plant-based milk), warmed; 1/4 cup unsalted butter, softened (or plant-based alternative); 2 large eggs; 1 tsp vanilla extract; Zest of 1 orange or lemon; 2 cups mixed berries (fresh or frozen); 2 tbsp citrus juice (lemon or orange); 2 tbsp granulated sugar (for filling); 1 tbsp cornstarch; 2 tbsp water; 1/2 cup powdered sugar (for glaze, optional); 2–3 tsp citrus juice or water (for glaze)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This babka brings a refreshing burst of flavor to traditional sweet bread by combining tangy citrus with sweet, jammy berries. It’s lightly sweet, beautifully textured, and makes an impressive centerpiece. Whether you’re an experienced baker or a beginner looking for a creative challenge, this recipe is approachable, rewarding, and irresistibly tasty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Instant yeast
Salt
Whole milk (or plant-based alternative)
Unsalted butter (softened)
Eggs
Vanilla extract
Zest of orange or lemon
Mixed berries (fresh or frozen)
Citrus juice (lemon or orange)
Cornstarch (for thickening the berry filling)
Powdered sugar (optional, for glaze)
Water or citrus juice (for mixing glaze)

Directions

In a mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
Add flour, sugar, salt, eggs, softened butter, and vanilla. Knead until a soft, elastic dough forms, about 10 minutes.
Cover and let rise in a warm place for 1–2 hours, or until doubled in size.
Meanwhile, prepare the filling: In a saucepan, cook berries with citrus juice and zest over medium heat. Add sugar and cornstarch, stirring until thickened. Let cool completely.
Roll out the dough on a floured surface into a large rectangle. Spread cooled berry filling evenly over the surface.
Roll the dough tightly into a log, then slice it lengthwise and twist the two halves together, cut sides facing up.
Place the twist into a greased loaf pan or bundt-style pan. Cover and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake for 35–40 minutes, or until golden and cooked through.
Cool slightly, then drizzle with citrus glaze if desired.

Servings and timing

This recipe makes 1 large loaf, yielding about 10–12 slices.
Prep time is approximately 30 minutes, with a rise time of 1.5–2.5 hours. Bake time is 35–40 minutes, totaling around 3 hours from start to finish.

Variations

Use different berries: Blueberries, raspberries, or blackberries work beautifully alone or in combination.
Try other citrus: Swap lemon for orange or even grapefruit for a unique twist.
Add nuts: Sprinkle chopped pistachios, walnuts, or almonds into the filling for crunch.
Make it dairy-free: Use plant-based milk and butter alternatives.
Add a crumb topping: Sprinkle streusel over the top before baking for extra texture.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 1 week. Bring to room temperature or warm before serving.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat in a low oven.
Reheating: Warm slices in a toaster oven or microwave for a fresh-baked taste.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before rolling and shaping.

Do I have to use fresh berries?

No, frozen berries work just as well. Just be sure to cook off excess moisture in the filling.

Why is my dough not rising?

Check that your yeast is fresh and that the milk isn’t too hot or too cold—lukewarm is best.

Can I use a stand mixer?

Yes, use the dough hook attachment to knead for about 8–10 minutes until smooth and elastic.

How do I know the babka is done baking?

It should be golden brown and sound hollow when tapped. A toothpick inserted should come out clean.

Can I use this recipe for mini babkas?

Yes, divide the dough and filling among smaller loaf pans. Reduce baking time accordingly.

What glaze works best?

A simple powdered sugar and citrus juice glaze complements the fruity filling perfectly.

Can I skip the glaze?

Absolutely. The bread is delicious on its own or with a light dusting of powdered sugar.

How do I keep the filling from leaking out?

Roll the dough tightly and avoid overfilling. Chilling the filling before spreading also helps.

Is babka a breakfast or dessert?

Both! It’s perfect with morning coffee or served as a sweet finish to any meal.

Conclusion

Citrus Berry Babka is a delightful, flavor-packed bread that combines the richness of traditional babka with the brightness of fresh fruit. Whether you’re sharing it at a gathering or enjoying it with your morning coffee, this braided beauty is sure to impress and satisfy. It’s a fun and rewarding bake that adds a fruity twist to a beloved classic.

Citrus Berry Babka

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Citrus Berry Babka is a soft, braided sweet bread filled with a luscious citrus-berry filling and finished with an optional glaze. With its vibrant swirls and pillowy texture, it’s perfect for brunch, holidays, or an eye-catching homemade treat.

Author: Laura
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 3 hours (including rising time)
Yield: 1 loaf (10–12 slices)
Category: Bread, Dessert
Method: Baked
Cuisine: Jewish-Inspired
Diet: Vegetarian

Instructions

In a mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.

Add flour, sugar, salt, eggs, softened butter, vanilla, and citrus zest. Knead until dough is soft and elastic, about 8–10 minutes.
Cover and let rise in a warm place for 1–2 hours until doubled in size.
Prepare filling: In a saucepan, cook berries with citrus juice and sugar over medium heat until berries release juices. Stir cornstarch with water, add to pan, and cook until thickened. Cool completely.
Roll out dough into a large rectangle. Spread cooled berry filling evenly.
Roll dough tightly into a log, slice lengthwise, and twist the halves with cut sides facing up.
Place twisted dough into a greased loaf pan. Cover and let rise 30–45 minutes.
Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden and cooked through.
Cool slightly. Whisk powdered sugar with citrus juice to make glaze and drizzle over babka, if desired.

Notes

Frozen berries work well—just cook off excess liquid in the filling.
For overnight prep, refrigerate the dough after first rise, then shape and bake the next day.
Add chopped nuts like pistachios or walnuts to the filling for crunch.
Use orange zest for a sweeter flavor or lemon for a sharper tang.
A streusel topping can be added for extra texture.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 11g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg