Strawberry Sourdough Babka Buns

Mix together 100% hydration ripe sourdough starter with flour, sugar and water. This will be thick and you may need to knead the starter a little bit to incorporate all the sugar and flour. Cover and let sit for about 10-12 hours at 78-80ºF.Levain is ready to be used when the dough is domed at the top, it has doubled or tripled in size and has many bubbles throughout.

Set the bowl of a stand mixer on a kitchen scale. Tare the scale and add 120 grams of levain. Add flour, whole milk, sugar and eggs. Mix together with a spoon or dough whisk. Add the salt and use the stand mixer to mix together for about 6 minutes until the dough is elastic and strong, passing the windowpane test.

Cut the softened butter into Tablespoon sized chunks. With the dough hook running, add the butter to the center of the dough. The butter will begin to incorporate into the dough. Continue adding chunks of butter until all the butter is added.

Knead for a total of ten minutes until the dough is smooth, sticky and silky.

Turn the dough out into a rectangular container. The dough will be sticky. It can help to wet your hands before turning the dough out if it sticks to your fingers. Cover the dough (I love these plastic shower caps) and set in a warm 78-80 degree F place for 1 hour.

After 1 hour, wet your hands and perform one set of coil folds on the dough by lifting up in the middle of the dough and letting the sides pull up and fall under the dough. Repeat from the other direction. This is one set of coil folds. Cover and let rest.

After another hour, perform a second set of coil folds on the dough. Cover and let rest for 2 more hours.

Transfer the dough to a container, cover tightly and set in the fridge to chill overnight or 12-24 hours.

Prepare a rimmed baking sheet with parchment paper. A rimmed baking pan is important because the bun filling will spill out onto the baking sheet and it helps keep the drippings contained.

Make the Babka filling. Mix together the softened butter, sugar, crushed freeze dried strawberries and flour to make a thick paste. Set aside.

Pull the dough out of the refrigerator. Lightly flour a pastry mat or countertop. Turn the dough out onto the mat and cut into 8 equal pieces.

Flatten out one piece of dough into a small rectangle. Spread about a Tablespoon of filling over the dough. Roll up cinnamon-roll style. See pictures in the post for visual help.

Using a sharp knife, cut the roll in half leaving the top attached. Cut straight down the middle of the roll the long way. This will leave two long ropes of dough. Beginning on one end, squish the ends of the dough together and then twist the dough around each other and roll into a circle. Place the Babka bun on the prepared parchment paper and repeat with additional dough.

Cover the babka buns and let rise at 76-78 degrees F for about 3-4 hours until puffed up, soft and airy.

Preheat the oven to 350º Fahrenheit. Whisk together the egg and a teaspoon of water. Lightly brush the egg wash on top of the buns until each bun is covered.

Bake babka buns for about 20-25 minutes until baked all the way through and golden on top.

Optional: While the buns are baking, prepare the simple syrup for the top of the Babka. Mix together the granulated sugar and water in a microwave safe liquid measuring cup. Microwave on high a minute at a time until boiling and all the sugar is dissolved. Mix together with a spoon and let cool until the Babka is out of the oven. Pour or brush simple syrup on the buns and let soak into warm bread. The simple syrup can also be made on the stovetop. Boil the sugar and water together for about 1 minute until the sugar is completely dissolved. Cool a bit while the Babka bakes.

Let the buns cool or enjoy warm!