Blueberry Babka Bread

Babka is Jewish braided filled sweet bread, that originates in Poland.

Ingredients:

• 500 g of all purpose flour
• 20 g of fresh yeast
• 50 ml of rice milk
• 1 tablespoon of sugar
• 2 tablespoons of flour
• zest of one lemon
• a pinch of salt
• 130 ml of rice milk
• 230 g of blueberries
• 80 g of sugar
• a teaspoon of vanilla extract
• 50 g of coconut butter
• 2 tablespoons of sugar
• 2 tablespoons of water

Preparation:

1. Mix the yeast with warm rice milk, a tablespoon of sugar and a tablespoon of flour. Let it rise in a warm place.
2. Sift flour through a sieve and mix in a pinch of salt and lemon zest. Add yeast mixture and 130 ml of warm rice milk. Knead the dough until soft and let it rise in a warm place.
   
3. Place blueberries in a pot, add 80 g of sugar and vanilla extract. Cook for 5 minutes and set aside to cool down.
   
4. Knead the dough again and place it on a floured surface. Divide it in half using a knife.
   
5. Roll both pieces into an oblong shape.
   
   Cut coconut butter into small chunks and place it evenly over your dough. Pieces of butter will add a soft flakey layer to the dough, cover them with the blueberry sauce and roll them up into a rulade like shape.
   
   Cut them along the length, getting four long shaped parts of dough.
   
6. Braid the parts together moving them one across each other, braiding it in a circled shape.
   
   Add a few blueberries on top.
   
7. Bake it at 175 degrees C for 35 to 40 minutes.
8. Mix 2 tablespoons of hot water with two tablespoons of sugar, until sugar desolves and you get a thick syrup. Cover Babka bread with the syrup, right after taking it out of the oven.