Walnut Babka
This Walnut Babka features the most delicious buttery yeasted brioche dough that is twisted around wonderful cinnamon sugar walnut filling.
- Prep time
- 5 hr 20 min
- Cook time
- 40 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 110 g Whole milk (lukewarm)
- 30 g Granulated sugar
- 12,5 g Fresh yeast
- 1 Egg yolk (room temperature)
- 1 Egg (room temperature)
- 250 g Bread flour (high protein content flour)
- ¼ teaspoon Salt
- 80 g Unsalted butter (room temperature)
- 150 g Unsalted butter
- 150 g Walnut (toasted and coarsely chopped)
- 80 g Sugar
- 2 teaspoon Cinnamon (ground cinnamon)
- 60 g water
- 20 g lemon juice (freshly squeezed)
- 80 g Granulated sugar
Instructions
- 1
Start with mixing half of the sugar with lukewarm milk then sprinkle yeast on top. Make sure kitchen is nice and warm, and in 10 minute yeast should foam
- 2
Place the yeast mixture into your stand mixer with the kneading hook on, then mix it together with the egg and egg yolk
- 3
Mix in dry ingredients; bread flour, rest of the sugar, salt and start kneading until dough comes together
- 4
Slowly start to add in room temp (soft) butter chunks by piece. Knead the dough for another 10 minutes on medium high speed until dough becomes elastic and shiny and not sticky any longer
- 5
Move the dough into a bowl, cover with plastic wrap and let it rest and rise in the fridge overnight for 12 hours
- 6
Melt butter then mix with rest of the ingredients
- 7
Let filling come to room temp before using it
- 8
After the dough risen overnight, take the dough out of the fridge and let it rest on the kitchen counter for a few minutes, so it warmth a bit
- 9
With the help of a rolling pin roll the dough into a rectangle of 42x30 cm / 16x12 inches (on a silicone baking mat)
- 10
If dough gets warm, pop the Babka in and out of the freezer for a few minutes to chill between steps, make sure the dough is always cold enough to work with
- 11
Spread walnut filling on top with the help of an Offset spatula. Roll Babka dough up evenly and tightly from the longer end then press to seal the end onto the roll
- 12
Grease your Loaf pan with butter or use parchment paper inside
- 13
Cut the Babka into half lengthwise, then place the logs over each other with filling facing up and twist the logs with your hands on both sides. Gently squeeze together the ends and carefully lift Babka into a prepared Loaf pan. Make sure the dough is nice and chilled during the process, pop it back to the freezer for a few minutes if necessary between steps
- 14
Proof Babka the second time now on room temp. Proofing might take 1-2h, wait until Babka doubled in size.
- 15
Pre-heat your oven to 190C / 374F then once Babka dough nicely risen place it into the oven, lower the temp to 180C / 356F and bake for about 40 minutes. Bake until skewer inserted comes out clean
- 16
During the end of the baking time make the syrup: boil water, sugar and freshly squeezed lemon juice together until mixture reaches a syrup consistency. Pour hot syrup over baked Babka immediately
- 17
Let the syrup sink in and the Babka slightly cool before removing it from the tin to a cooling rack
- 18
Store in air-tight container in room temperature