Best 3 Walnut Babka Recipes

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Indulge in the exquisite flavors of a Walnut Babka, a traditional Jewish pastry with a rich history. This delicate treat, characterized by its swirled appearance and nutty filling, has captivated taste buds for generations. Our curated collection of Walnut Babka recipes offers a delightful journey into the world of this delectable pastry. From the classic Walnut Babka, bursting with the irresistible crunch of walnuts and a hint of sweetness, to the Chocolate Walnut Babka, where rich chocolate and walnuts unite in perfect harmony, each recipe promises a unique taste experience. For those seeking a vegan delight, the Vegan Walnut Babka offers a guilt-free indulgence, while the Gluten-Free Walnut Babka caters to those with dietary restrictions. Embark on this culinary adventure and discover the magic of Walnut Babka, a true testament to the art of baking.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC BABKA



Basic Babka image

This Jewish treat is a hybrid of sweet roll, swirl bread, and coffee cake. It's a sweet yeast dough that you roll out, fill, and roll up like a jelly roll, then cut, twist, and bake in a loaf pan. Don't worry: It looks fancy (and it IS a little messy), but it's seriously easy to do. And once you get the dough down, you can try it with other fillings.

Provided by Nicholio

Categories     Bread     Yeast Bread Recipes     Egg

Time 4h25m

Yield 24

Number Of Ingredients 15

½ cup white sugar
¼ cup butter
1 teaspoon salt
1 cup hot milk (185 degrees F (85 degrees C))
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
2 eggs
4 ½ cups all-purpose flour
3 eggs
1 cup packed light brown sugar
⅓ cup butter, melted
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups walnuts, chopped
2 tablespoons butter, melted

Steps:

  • Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
  • Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
  • Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
  • Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
  • Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
  • Divide 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 dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
  • With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with 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 ends under, if needed. It might look like a mess now, but it comes out beautifully!
  • Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
  • Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
  • Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
  • Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 34.7 g, Cholesterol 54 mg, Fat 20 g, Fiber 2.2 g, Protein 7.4 g, SaturatedFat 5.2 g, Sodium 158.1 mg, Sugar 14.2 g

WALNUT BABKA



Walnut Babka image

Uri Scheft, of Breads Bakery in New York City, shared his recipe with Martha on Martha Bakes episode 402.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 3 loaves

Number Of Ingredients 15

3/4 cup whole milk
1 ounce fresh yeast
650 grams (about 5 cups) bread flour, sifted, plus more for work surface
2 large eggs
1/2 cup plus 1 tablespoon sugar
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 teaspoon fine salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/2 cups walnuts, chopped
1 cup plus 2 tablespoons currants or raisins
1/2 cup sugar
2/3 cup water

Steps:

  • Dough: Combine the milk and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add flour, eggs, sugar, butter, vanilla, and salt, and beat on low speed until ingredients are evenly combined, about 4 minutes. Increase to medium speed and mix 2 minutes more. Turn out dough onto a lightly floured work surface and finish kneading it by hand, about 2 minutes. Form dough into a square. Place on a baking sheet and cover tightly with plastic wrap. Let stand at room temperature 1 hour, then refrigerate dough at least 1 hour or up to 8 hours.
  • Place chilled dough on lightly floured work surface. Using a rolling pin, shape dough into a 10-by-28-inch rectangle about 1/4 inch thick.
  • Filling: Using a pastry scraper or spatula, evenly spread butter over surface of dough. Sprinkle with sugar, cinnamon, walnuts, and currants or raisins. Using rolling pin, gently roll over filling ingredients to adhere filling to dough.
  • Beginning with a long side, roll dough into a tight log. Flatten the log with the rolling pin until it is 40 inches long. Using a pizza wheel, cut log crosswise into 3 equal pieces. Then cut one of the thirds in half lengthwise. Position cut sides of dough on work surface so they are facing the same direction. Place one piece of dough on top of the other to form an X. Twist dough on each side of the X, beginning in center and working toward end to form a spiral. Transfer to a 9 1/2-by-3 1/4-by-2 1/2-inch loaf pan. Repeat process with remaining dough and two more loaf pans. The dough should fill the pans lengthwise as much as possible and only come halfway up the sides of the pan. Cover with a dry, clean kitchen towel and let dough rise until doubled in bulk, about 1 hour.
  • Meanwhile, preheat oven to 375 degrees. Uncover dough and bake, turning halfway through baking time, until golden brown, 30 to 35 minutes (if using a convection oven, bake at 350 degrees for 25 minutes).
  • Syrup: While loaves are baking, bring sugar and water to a boil over high heat; reduce heat and let simmer 2 minutes. Remove from heat; let cool.
  • When loaves are removed from oven, transfer to a rimmed baking sheet fitted with a wire rack. Immediately brush generously with syrup. (You will have extra syrup for another use.) Let babka cool before serving.

RAISIN-WALNUT BABKA RECIPE



Raisin-Walnut Babka Recipe image

Provided by BobLongo

Number Of Ingredients 22

DOUGH
4 cups all-purpose our, preferably King Arthur
1/3 cup plus 2 tablespoons sugar
2 teaspoons ne sea salt
1 cup whole milk, warmed
1 packet dry active yeast
1 large egg plus 1 large egg yolk
1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature
FILLING
3 cups golden raisins, soaked in warm water for 10 minutes and drained
3/4 cup granulated sugar
6 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
1 1/2 teaspoons ne sea salt
1/2 cup dark raisins, soaked in warm water for 10 minutes and drained
3/4 cup walnuts, toasted and coarsely chopped
GLAZE
1 stick unsalted butter
6 tablespoons whole milk
2 tablespoons ground cinnamon
1/4 teaspoon ne sea salt
1 1/2 cups confectioners' sugar

Steps:

  • Active Time 1 HR 30 MIN Total Time 6 HR Yield Serves : Makes two 9-inch babkas Step 1 Make the dough In a medium bowl, whisk the our with the sugar and salt. In a stand mixer fitted with the dough hook, combine the milk with the yeast and let stand until foamy, about 5 minutes. Add the egg and egg yolk and sprinkle the dry ingredients on top. Mix at low speed for 2 minutes. Scrape down the side of the bowl and mix at medium speed until all of the dry ingredients are incorporated and the dough is smooth, about 5 minutes. Add all of the butter at once and mix at low speed until it is fully incorporated and a tacky dough forms, about 3 minutes; scrape down the side of the bowl as needed during mixing. Cover the bowl with plastic wrap and let the dough stand at room temperature for 1 hour. Step 2 Line a large baking sheet with parchment paper and coat the paper generously with nonstick baking spray. Scrape the dough out onto the parchment paper and cut the dough in half. Pat each piece into a neat square. Cover with plastic wrap and refrigerate overnight. Step 3 Make the filling Combine all of the ingredients except the dark raisins and walnuts in a food processor and puree until smooth. Step 4 Coat two 9-by-4-inch loaf pans with nonstick baking spray and line with parchment paper, allowing 2 inches of overhang on each of the long sides. Roll out each square of dough to a 16-inch square. Using an offset spatula, spread all but 1/2 cup of the raisin puree in an even layer over the dough squares to within 1/2 inch of the edges. Sprinkle the dough evenly with the dark raisins and toasted walnuts. Starting at the long edge nearest you, tightly roll up each dough square jelly roll-style into a tight log. Step 5 Using a sharp knife, cut the logs in half crosswise. Using an offset spatula, spread 1/4 cup of the reserved filling on the top and sides of 2 of the halves. Set the other halves on top in the opposite direction to form a cross. Twist to form spirals and transfer to the prepared pans. Cover the loaves with a towel and let stand in a warm place until doubled in bulk, about 2 hours. Step 6 Preheat the oven to 375°. Bake the babka in the center of the oven for about 45 minutes, until puffed and well browned. Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a large rimmed baking sheet. Discard the paper. Step 7 Make the glaze In a small saucepan, melt the butter in the milk. Whisk in the remaining ingredients. Spread the glaze on the warm babkas and let stand until set, about 30 minutes

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use Fresh Ingredients: The fresher your ingredients, the better your babka will taste. If possible, use organic or locally sourced ingredients.
  • Proof the Yeast: Proofing the yeast is an essential step that helps to ensure that your babka will rise properly. Make sure the water is warm enough (105-115°F) and that you let the yeast sit for the full amount of time.
  • Knead the Dough Properly: Kneading the dough is an important step that helps to develop the gluten and give the babka its chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
  • Let the Dough Rise: After you have kneaded the dough, let it rise in a warm place until it has doubled in size. This will take about 1-2 hours.
  • Shape the Babka: Once the dough has risen, divide it into two equal pieces. Roll each piece out into a long rectangle. Spread the filling evenly over the dough, then roll it up tightly. Pinch the seams to seal.
  • Bake the Babka: Place the babka in a greased loaf pan and let it rise for another 30 minutes. Then, bake it in a preheated oven at 350°F for 45-50 minutes, or until it is golden brown.
  • Let the Babka Cool: Once the babka is baked, let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.

Conclusion:

Walnut babka is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dessert. With its rich, nutty flavor and soft, chewy texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give this walnut babka recipe a try. You won't be disappointed!

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