Dough

• 1 cup (240 g) milk 
• 2¼ teaspoons active dry yeast 
• 1 large egg, plus one large egg yolk 
• 4 cups (560 g) all-purpose flour (plus a little extra) 
• ½ cup (100 g) sugar 
• 2½ teaspoons kosher salt 
• 10 tablespoons (140 g) unsalted butter, at room temperature 

Filling 

• 1 cup high quality strawberry, blueberry or mixed berry preserves 
• ½ teaspoon salt 
• 1 teaspoon lime zest (optional) 

Tres leches mixture

• 1 small can (354 ml) evaporated milk 
• 1 cup whole milk or half-and-half
• Pinch of salt 
• 1 small can (397 g) condensed milk 
• ½ teaspoon vanilla 
• 1 tablespoon white rum or tequila (optional)

Make the dough

1. Warm the milk so it’s lukewarm, but make sure it’s not hotter than your body temperature. Pour into the bowl of a standing mixer or large bowl. Sprinkle the yeast and let it sit for 5 minutes so it dissolves. 

2. Start beating at medium speed with the hook attachment and add the egg and egg yolk until combined. With the mixer running, gradually add the flour, sugar and salt and beat on low to combine. Once combined, continue beating for an additional 5 minutes. 

3. Turn the mixer down a bit and add the butter little by little until combined and then beat on medium speed for 3–5 minutes until it comes together, about 3 minutes. It should be a little sticky but still able to come away from the walls, but if it doesn’t, add a little more flour.

4. Transfer the dough into a large, lightly greased bowl and cover with plastic wrap. Allow it to rest for an hour at room temperature. After an hour, dump the dough out onto a lightly floured surface and divide into two equal-sized pieces. Lightly flour your working surface and gently work each piece into a round and flatten with your hands lightly. Wrap in plastic wrap and refrigerate overnight.

Shape the loaves

1. When you’re ready to prepare your loaves, spray two 8” x 4” loaf pans with cooking spray and line the long sides and bottom with a piece of parchment paper. Combine the jam with salt and zest if using. Roll out your first round into a rectangle about 1/8 inch thick, 12 inches wide, and 14–16 inches long. 

2. Spread the filling over the whole dough and roll it into a log. Cut the log in half lengthwise. Braid the 2 strands, pinch the ends together, and transfer a twist bread into a loaf pan sprayed with a nonstick spray and lined with a parchment. Let rise in a warm place for 50 minutes. 

3. Repeat with the second loaf. Cover the pans with a tea towel and allow the loaves to rise in a warm spot in your kitchen, about 1½–2 hours.  

Bake 

1. Preheat oven to 350°F. Remove the covers from the pans and place in the center of preheated oven to bake for about 40 minutes or until the top is golden and the inside registers 180°F. Remove the loaves from the oven and use a thin skewer or cake tester to poke tiny holes all over the loaves. Allow to cool.

Soak

1. Once the babka has cooled, put the evaporated milk with the milk or half-and-half and salt in a small saucepan and bring to a simmer. Turn off and remove from heat. Add the condensed milk and whisk gently to combine. Add the vanilla and liquor if using and pour about a cup of the mixture over each loaf. Allow to absorb a lot and add a bit more. Reserve any remaining liquid and allow to sit for at least two hours in the refrigerator. Slice and serve as-is or with any extra tres leches liquid.