Babka with Strawberry Spread More fruit, less sugar Bonne Maman

1. Crumble the yeast into the whole milk, which has been warmed beforehand. It should be neither too hot nor too cold.
2. In a bowl, mix all the dry ingredients: flour, sugar and salt. Add the yeast, milk and eggs. Mix until you get a ball of dough, then add the room temperature butter, cut into pieces.
3. Knead until you get a smooth dough.
4. Cover the salad bowl and leave to rest overnight in the refrigerator.

The day after preparation:

1. Roll out the dough on lightly floured baking paper to obtain a rectangle of approximately 30×40 cm.
2. Spread the Bonne Maman Strawberry Spread More fruit, less sugar, avoiding the edges by 2 cm.
3. Roll the dough on itself from the widest side and put it in the refrigerator for 30 minutes, then cut the roll of dough in half lengthwise.
4. Make a braid which you will place in a cake tin previously covered with baking paper.
5. Cover and let rise for about 1 hour. Then, put in the oven for 25 minutes at 180°.
6. When it comes out of the oven, brush with a little agave syrup to make your Babka shinier.
7. For a quicker rest, it is possible to let the dough rest in a warm oven. To do this, preheat it to 50°C maximum before turning it off and placing the dough in it.

Your Babka is ready! Enough to satisfy all the gourmands, enjoy!