Babka

Babka
  • PREP TIME
    30 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    4 hrs 25 mins
  • SERVING
    24 People
  • VIEWS
    36

Embark on a delightful baking adventure with this Babka recipe! This enriched yeast bread, swirled with a luscious walnut filling, offers a rewarding combination of flavors and textures. Each slice reveals a beautiful spiral of nutty goodness, making it a show-stopping centerpiece for any occasion.

Ingridients

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Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    54 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    5 g
  • Sodium
    158 mg
  • Sugar
    14 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a small bowl, stir together the white sugar, 1/4 cup butter, and salt into the hot milk until the butter is melted and the mixture is lukewarm. (Estimated time: 5 minutes)

Image Step 02
02 Step

Recipe View In the work bowl of a stand mixer fitted with a paddle, sprinkle the yeast over the warm water and stir to dissolve. (Estimated time: 2 minutes)

Image Step 03
03 Step

Recipe View Stir the milk mixture into the yeast mixture. Add 2 eggs and 2 ½ cups of flour; beat on high speed until combined. With the mixer on low speed, add the remaining 2 cups of flour, 1/2 cup at a time. (Estimated time: 8 minutes)

Image Step 04
04 Step

Recipe View Switch to the dough hook; mix until the dough leaves the sides of the bowl, about 5 minutes. Place the dough in a large, lightly greased bowl, turning to coat the top. Cover with a towel and let rise in a warm place until doubled, about 1 hour. (Estimated time: 65 minutes)

Image Step 05
05 Step

Recipe View While the dough rises, prepare the walnut filling. In a large bowl, lightly beat the 3 eggs. Stir in the brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in the chopped walnuts. (Estimated time: 15 minutes)

Image Step 06
06 Step

Recipe View Punch down the risen dough. Turn the dough out onto a lightly floured surface, cover with the bowl, and let rest for 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the long sides. (Estimated time: 12 minutes)

Image Step 07
07 Step

Recipe View Divide the dough into thirds. Roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each square and spread to within 1/2 inch of the edges. Roll each square up tightly as you would for a jelly roll. Pinch the ends and seams closed to seal. With your palms, roll the logs back and forth until uniformly round. (Estimated time: 20 minutes)

Image Step 08
08 Step

Recipe View With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist the strands loosely together with the cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking the ends under, if needed. (Estimated time: 10 minutes)

Image Step 09
09 Step

Recipe View Repeat with the remaining logs and pans. Cover the pans with a towel and let rise in a warm place until doubled in size, about 1 hour. The loaves should not rise above the top edges of the pans. (Estimated time: 60 minutes)

Image Step 10
10 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Brush the loaf tops with the remaining 2 tablespoons of melted butter. (Estimated time: 10 minutes)

Image Step 11
11 Step

Recipe View Bake the loaves until puffed, well browned, and a thermometer inserted in the centers registers 200 degrees F (93 degrees C), about 35 to 45 minutes. If the tops brown too quickly, tent with foil. (Estimated time: 40 minutes)

Image Step 12
12 Step

Recipe View Cool in the pans for 10 minutes, then use the parchment to lift from the pans and transfer to a wire rack. (Estimated time: 10 minutes)

Image Step 13
13 Step

Recipe View Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve. (Estimated time: 60 minutes)

For an extra touch of flavor, consider adding a hint of orange or lemon zest to the dough.
If you don't have walnuts, pecans or other nuts can be used as a substitute.
A simple glaze of powdered sugar and milk (or lemon juice) elevates the presentation and adds sweetness.
To ensure a rich and tender crumb, use high-quality butter and fresh eggs.
For easier slicing, chill the babka slightly before cutting.

Kathleen Crooks

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 12 Ratings)
Total Reviews: (4)
  • Berniece Feeney

    The only change I made was to add a chocolate glaze. It was a perfect addition! Thank you for sharing this wonderful recipe.

  • Julianne Berge

    I've made babka before, but this recipe is by far the best. The dough is so easy to work with, and the results are fantastic.

  • Ara Zboncak

    The instructions were clear and easy to follow, even for a novice baker like myself. The walnut filling is divine!

  • Meghan Sipes

    This recipe is amazing! The babka turned out so beautiful and delicious. My family loved it!

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