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Babka
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
265 minutes
Irresistible Jewish babka with sweet yeast dough and cinnamon-walnut filling, perfect for brunch.
Ingredients:
  • 0.5 cup white sugar
  • 0.25 cup butter
  • 1 teaspoon salt
  • 1 cup hot milk (185 degrees F (85 degrees C))
  • 2 (.25 ounce) packages active dry yeast
  • 0.25 cup warm water (110 degrees F (43 degrees C))
  • 2 eggs
  • 4.5 cups all-purpose flour
  • 3 eggs
  • 1 cup packed light brown sugar
  • 0.33333334326744 cup butter, melted
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 cups walnuts, chopped
  • 2 tablespoons butter, melted
Instructions:
  • Combine white sugar, 1/4 cup butter, and salt into hot milk until butter melts and mixture is lukewarm. Sprinkle yeast over warm water in the stand mixer work bowl with paddle attachment; stir to dissolve.
  • Combine the milk mixture with the yeast mixture, then mix in 2 eggs and 2 ½ cups of flour on high speed until well combined. Gradually add the remaining 2 cups of flour, 1/2 cup at a time, with the mixer on low.
  • Use the dough hook to mix until the dough pulls away from the sides of the bowl, approximately 5 minutes. Transfer the dough to a large, lightly greased bowl, ensuring the top is coated. Cover with a towel and allow it to rise in a warm place until it doubles in size, around 1 hour.
  • As the dough rises, make the walnut filling. In a large bowl, whisk 3 eggs gently. Combine brown sugar, 1/3 cup of melted butter, cinnamon, and vanilla extract. Gently mix in the walnuts.
  • Gently deflate dough. Transfer dough to a generously floured surface, cover with a bowl, and allow to rest for 10 minutes. Prepare three 9x5-inch loaf pans by lining them with parchment paper, ensuring a 2-inch overhang on both long sides.
  • Divide the dough into thirds. Roll out each portion to a 12-inch square on a lightly floured surface. Spread 1/3 of the walnut filling onto each square, leaving a 1/2-inch border. Roll up each square tightly like a jelly roll. Pinch the ends and seams to seal. Use your palms to roll the logs until they are uniformly round.
  • Using a sharp knife or dough scraper, cut the log in half lengthwise to create 2 striped strands. Quickly twist the strands together loosely with cut sides facing out, forming 2 or 3 wide, horizontal twists. Place the twist into one of the prepared pans, gently adjusting any loose filling and tucking the ends under, if necessary. The dough may look chaotic at this point, but trust the process, as it will turn out beautifully!
  • Continue with the rest of the logs and pans. Cover them with a towel and allow them to rise in a warm spot until doubled in size, approximately 1 hour. Make sure the loaves do not rise above the top edges of the pans.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then generously brush the tops of the loaves with the luxurious melted butter.
  • Bake loaves until they are puffed, golden brown, and a thermometer inserted in the centers reads 200 degrees F (93 degrees C), for 35 to 45 minutes. If the tops brown too quickly, cover with foil. Let them cool in the pans for 10 minutes, then use parchment paper to easily lift them out and transfer to a wire rack.
  • Allow the dish to cool completely for about an hour. Drizzle with glaze if preferred, then slice horizontally before serving.

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