As I pulled the warm, golden loaf from the oven, the rich aroma of cinnamon and toasted walnuts wrapped around me like a cozy hug. This Walnut Babka, a cherished traditional Jewish dessert, is not just a feast for the senses; it’s an inviting introduction to the art of yeast baking, perfect for both newbies and seasoned bakers alike. With its soft, buttery texture and the delightful sweetness of cinnamon-infused walnut filling, this recipe promises to elevate any gathering. Plus, it’s a wonderful treat to prepare ahead of time for those busy weekends or festive occasions. Ready to dive into making something truly special from scratch? Let’s get started!
Why is Walnut Babka a Must-Try?
Incredible Aroma: The moment you bake this Walnut Babka, your kitchen transforms into a cozy bakery, inviting everyone in with its intoxicating scent of cinnamon and butter.
Perfect for Sharing: This beautiful braided bread is not just delicious; it serves as a stunning centerpiece for gatherings. Imagine serving it at brunch alongside fresh coffee or tea!
Beginner-Friendly: With simple ingredients and clear steps, even novice bakers can master this delightful treat. It’s a great entry point into yeast-leavened dough that builds confidence.
Versatile Options: While this recipe shines with the traditional walnut filling, feel free to get creative! You can easily swap in chocolate or other nuts to suit your taste.
Make-Ahead Convenience: This Walnut Babka can be prepared in advance, giving you a hassle-free option for your busy days. It's perfect for leisurely weekend breakfasts or holiday festivities! For more delicious baked goods, check out my Skillet Pasta Feta.
Walnut Babka Ingredients
For the Dough
• Whole Milk – Ensure it’s lukewarm to properly activate the yeast.
• Granulated Sugar – This adds sweetness and helps with yeast activation.
• Fresh Yeast – Leavens the dough; substitute with instant dry yeast if necessary.
• Egg Yolk – Enriches the dough for added color and flavor.
• Egg – Works alongside the yolk for a richer texture.
• Bread Flour – The high protein content provides structure; avoid using cake flour.
• Salt – Enhances flavor and controls yeast activity.
• Unsalted Butter – Should be at room temperature for easy incorporation.
For the Filling
• Walnuts – The star of the filling; roast and chop for maximum flavor and texture.
• Cinnamon – Adds a warm aroma, complementing the rich walnut flavor.
For the Syrup
• Water – Used to create a glossy glaze for the baked babka.
• Lemon Juice – Adds a bright note to balance the sweetness of the syrup.
Get ready to indulge in the warmth of homemade Walnut Babka, a delightful and timeless treat!
Step‑by‑Step Instructions for Walnut Babka
Step 1: Prepare Yeast Mixture
Begin by heating 1 cup of whole milk in a saucepan until it is lukewarm (about 110°F). In a mixing bowl, combine half of the granulated sugar with the warm milk, then sprinkle in 2 teaspoons of fresh yeast. Allow it to sit undisturbed for about 5-10 minutes, until foamy, indicating that the yeast is active and ready for your Walnut Babka dough.
Step 2: Mix Dough
In a stand mixer fitted with a dough hook, combine the yeast mixture, 1 egg, 1 egg yolk, 3 cups of bread flour, and 1 teaspoon of salt along with the remaining sugar. Mix on low speed until the ingredients come together, then increase the speed and knead for about 5-8 minutes, until the dough is smooth and elastic, showcasing a soft, cohesive texture.
Step 3: Incorporate Butter
With the mixer running, gradually add 1/2 cup of room-temperature unsalted butter, one tablespoon at a time. Continue kneading for another 10 minutes, allowing the butter to fully incorporate into the dough. You’ll know it's ready when the dough is shiny and elastic, pulling away from the sides of the bowl, making it perfect for your Walnut Babka.
Step 4: First Rise
Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate overnight for approximately 12 hours. This slow fermentation will enhance the flavor and texture of your Walnut Babka, resulting in a beautifully soft and flavorful bread.
Step 5: Prepare Filling
While the dough rests, prepare the filling by mixing together 1 cup of finely chopped walnuts, 1/4 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 1/4 cup of melted butter in a bowl. Stir until well combined and let it cool to room temperature; this flavorful mix will add a delightful crunch and sweetness to your Walnut Babka.
Step 6: Roll Out Dough
After the refrigeration period, lightly flour your surface and roll out the chilled dough into a rectangle measuring about 12x18 inches. Aim for a thickness of about 1/4 inch. The dough should feel soft and pliable, making it easy to layer with the filling, ensuring a rich texture in your Walnut Babka.
Step 7: Spread Filling & Shape
Evenly spread the walnut filling over the entire surface of the rolled-out dough. Starting from one long edge, tightly roll the dough into a log, pinching the seams to seal. Using a sharp knife, cut the log in half lengthwise, exposing the filling. Twist the two pieces together, creating a braided look, and shape it into a loaf.
Step 8: Second Rise
Place the shaped dough into a greased loaf pan and cover it loosely with a kitchen towel. Let it rise at room temperature for 1 to 2 hours, or until it has doubled in size. This second rise is crucial for achieving that fluffy texture in your Walnut Babka, so be patient and watch it grow!
Step 9: Preheat Oven & Bake
While the babka is rising, preheat your oven to 350°F (175°C). Once fully risen, bake the Walnut Babka in the center of the oven for about 35-40 minutes or until it turns golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to ensure a perfect bake!
Step 10: Make Syrup & Glaze
While the babka bakes, prepare the syrup by simmering 1/4 cup of water with 1/4 cup of granulated sugar and a splash of lemon juice in a small saucepan. Allow it to boil for about 5 minutes until slightly thickened. As soon as the babka comes out of the oven, brush the syrup generously over the warm loaf for a beautiful, glossy finish.
How to Store and Freeze Walnut Babka
Room Temperature: Store your freshly baked Walnut Babka in an airtight container at room temperature for up to 3 days to maintain its delightful softness.
Fridge: If you need to keep it longer, wrap the babka tightly in plastic wrap and place it in the fridge, where it will stay fresh for about a week.
Freezer: For longer storage, slice the babka and freeze it in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying!
Reheating: To revive its warmth and texture, reheat slices in a toaster or oven at 350°F (175°C) for about 5-10 minutes until warmed through.
What to Serve with Walnut Babka
Imagine a delightful spread that complements the rich, cinnamon-swathed layers of Walnut Babka, each option adding a new dimension to your homemade feast.
- Fresh Fruit Salad: A vibrant mix of seasonal berries and citrus that brightens the palate and balances the sweetness of the babka.
- Classic Coffee: A warm cup of your favorite brew enhances the comforting flavors of the babka, making for a cozy indulgence.
- Whipped Cream Cheese Spread: Lightly sweetened cream cheese with a hint of vanilla provides a creamy contrast to the baked bread's fluffiness.
- Maple Syrup Drizzle: Just a touch of natural sweetness over warm slices offers a luxurious twist, adding depth to every bite.
- Dark Chocolate Shavings: A sprinkle of chocolate adds elegance; its bitterness beautifully contrasts with the sweet filling.
- Tea Infused with Spices: A warm chai or spiced herbal tea creates a lovely aromatic experience, enhancing the cozy vibe.
- Honey Glaze: Drizzling a bit of honey on top amplifies sweetness while adding a silky texture to each slice.
- Ice Cream Scoop: A scoop of vanilla or nut-based ice cream turned into a decadent dessert, perfect for impressing guests.
- Light Pastry Cream: A dollop of this sweet custard brings an extra layer of richness while keeping things light and airy.
Make Ahead Options
These Walnut Babka are perfect for meal prep enthusiasts! You can prepare the dough and refrigerate it overnight for up to 24 hours before baking, allowing the flavors to deepen beautifully. After mixing the dough in Step 2, simply cover it tightly with plastic wrap and let it rest in the fridge. You can also prepare the filling (Step 5) a day in advance—just store it in an airtight container at room temperature until you’re ready to use it. When you're ready to enjoy your Walnut Babka, let the dough come to room temperature for about 30 minutes, shape it, and then proceed with the second rise (Step 8) before baking to serve a fresh, delightful treat with minimal effort!
Expert Tips for Walnut Babka
- Temperature Matters: Always ensure the whole milk is lukewarm. Too hot or too cold milk can inhibit yeast activation, affecting your Walnut Babka's rise.
- Knead Properly: Knead until the dough is smooth and elastic. If the dough feels too sticky, don't add excessive flour; it will come together.
- Proofing is Key: Allow the dough to fully rise before baking. A well-proofed dough will ensure a light and fluffy texture.
- Stay Cool: When shaping the babka, keep the dough cool. If it warms up too much, consider chilling it briefly in the freezer to maintain its structure.
- Flavor Combinations: Feel free to experiment with fillings! Swap in chocolate or dried fruits for a fun twist on the classic Walnut Babka flavor.
Walnut Babka Variations & Substitutions
Feel free to let your creativity shine and make this Walnut Babka your own with these delightful variations!
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Nut Alternatives: Substitute walnuts with pecans or hazelnuts for a unique crunch and flavor. Each nut brings its own exciting taste profile, so experiment and find your favorite!
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Chocolate Delight: Swirl in your choice of chocolate, whether dark, milk, or white, to infuse every slice with a rich, indulgent twist. Chocolate and walnuts are a match made in heaven, elevating this babka into a decadent dessert.
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Fruity Filling: Add dried cherries, raisins, or cranberries alongside the walnuts for a sweet and tangy surprise in every bite. The combination of nuts and fruits creates a wonderful texture and extra flavor layers.
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Spice It Up: Elevate the filling by mixing in a touch of nutmeg or cardamom along with the cinnamon, adding warmth and complexity. These spices will bring your Walnut Babka to a whole new aromatic level, tempting everyone long before it's even baked.
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Vegan Version: Replace the eggs with a flaxseed mixture and use almond milk to create a vegan-friendly babka without losing the traditional taste. Just blend 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes to thicken before mixing into the dough.
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Gluten-Free Option: Opt for a gluten-free flour blend specifically for baking bread to convert this savory treat for those with dietary restrictions. Just ensure to add extra moisture since gluten-free flours can absorb more liquid.
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Extra Crunch: For an added bite, sprinkle chopped nuts on top of the babka before giving it that beautiful glaze. It not only enhances the texture but also creates an appealing visual when serving.
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Maple Glaze: Instead of a lemon-infused syrup, try using maple syrup to drizzle over the warm babka for a sweet spin. The rich maple flavor complements the ingredients beautifully, perfect for cozy mornings with coffee.
Feel free to follow along with my Skillet Pasta Feta recipe as a delightful side to this sweet, yet savory creation!
Walnut Babka Recipe FAQs
How do I select ripened walnuts for the filling?
When selecting walnuts, look for ones that are raw and unsalted. They should be plump, with no dark spots all over, indicating freshness. Roasting raw walnuts at 350°F (175°C) for 8-10 minutes enhances their flavor, giving your Walnut Babka an irresistible nutty crunch.
How should I store my Walnut Babka once baked?
Store your Walnut Babka in an airtight container at room temperature for up to 3 days to keep it soft. If you want to extend its life, wrap it tightly in plastic wrap and refrigerate it, where it can last up to a week.
Can I freeze Walnut Babka, and if so, how?
Absolutely! To freeze your Walnut Babka, first slice it into pieces or leave it whole. Wrap it tightly in plastic wrap and place it in a freezer-safe bag, ensuring as much air is removed as possible. It will keep well for up to 3 months. To enjoy, simply thaw it overnight in the fridge and reheat slices in a toaster or oven at 350°F (175°C) for about 5-10 minutes.
What should I do if my babka doesn’t rise properly?
If your Walnut Babka doesn't rise, it may be due to inactive yeast. Always make sure your yeast is fresh and your milk temperature is just right—lukewarm, around 110°F (43°C). If it’s too hot or too cold, your dough won’t rise correctly. You can try letting it rise in a warmer spot or extending the rising time.
Is this recipe suitable for those with nut allergies?
This Walnut Babka recipe contains walnuts, making it unsuitable for anyone with a nut allergy. However, you can substitute the walnuts with seeds like pumpkin or sunflower seeds for a similar texture and flavor but without the allergens.
Can I use instant dry yeast instead of fresh yeast?
Of course! If you're using instant dry yeast instead of fresh, substitute it at a ratio of about 1 to 3. That means you'll need approximately 2 teaspoons of instant dry yeast for this recipe. Simply mix it with the flour directly, skipping the initial yeast-proofing step.
Irresistible Walnut Babka Recipe for Cozy Baking Days
Ingredients
Equipment
Method
- Heat whole milk in a saucepan until lukewarm (about 110°F). Combine half of the sugar with the warm milk and sprinkle in fresh yeast. Let sit for 5-10 minutes until foamy.
- In a stand mixer, combine the yeast mixture, egg, egg yolk, bread flour, and salt along with the remaining sugar. Mix on low speed until combined, then knead for 5-8 minutes until smooth and elastic.
- Gradually add room-temperature unsalted butter, one tablespoon at a time, kneading for another 10 minutes until shiny and elastic.
- Transfer the dough to an oiled bowl, cover with plastic wrap, and refrigerate overnight for about 12 hours.
- Prepare the filling by mixing chopped walnuts, granulated sugar, ground cinnamon, and melted butter in a bowl. Let it cool to room temperature.
- Roll out the chilled dough into a rectangle (12x18 inches and 1/4 inch thick).
- Spread walnut filling over the dough. Roll tightly from one long edge and pinch seams to seal. Cut the log in half lengthwise and twist the two halves together.
- Place the shaped dough in a greased loaf pan and cover loosely. Let it rise at room temperature for 1 to 2 hours until doubled in size.
- Preheat the oven to 350°F (175°C). Bake the Walnut Babka for 35-40 minutes until golden brown and a toothpick comes out clean.
- Make the syrup by simmering water, granulated sugar, and lemon juice in a saucepan for 5 minutes until slightly thickened. Brush over warm babka after baking.
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