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Each dough square is tightly rolled like a jelly roll on the white marble cooktop, with edges pinched to seal. The logs are rolled under palms to form uniform rounds.

Babka Recipe

Indulge in the delightful aroma of freshly baked walnut bread! This luscious, sweet dough is filled with a rich walnut mixture and twisted into beautiful loaves. Perfect for breakfast or as a comforting snack, each slice offers a taste of warmth and nostalgia that will keep you coming back for more!
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Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 3 hours 20 minutes
Total Time 4 hours 25 minutes
Course Breakfast, Dessert
Cuisine Eastern European
Servings 24
Calories 338 kcal

Equipment

  • Small Bowl
  • Stand mixer with paddle attachment
  • Dough Hook Attachment
  • Large bowl
  • Rolling Pin
  • 9x5-inch Loaf Pans
  • Parchment paper
  • Sharp Knife or Dough Scraper
  • Towel
  • Meat thermometer
  • Wire Rack

Ingredients
  

  • ½ cup white sugar
  • ¼ cup butter
  • 1 teaspoon salt
  • 1 cup hot milk 185°F or 85°C
  • 2 .25 ounce packages active dry yeast
  • ¼ cup warm water 110°F or 43°C
  • 2 large eggs
  • 4 ½ cups all-purpose flour
  • Walnut Filling Ingredients:
  • 3 large 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

Instructions
 

Prepare the Dough:

  • Stir white sugar, ¼ cup butter, and salt into the hot milk in a small bowl until the butter is melted and the mixture is lukewarm.
  • In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water and stir to dissolve.
    The work bowl of a stand mixer on the white marble cooktop, where warm water and yeast are combined, dissolving the yeast. The mixture is ready for the milk mixture.
  • Stir the milk mixture into the yeast mixture. Add 2 eggs and 2 ½ cups of the flour; beat on high until combined. With the mixer on low, add the remaining 2 cups flour, ½ cup at a time.
    The milk mixture is poured into the yeast mixture in the stand mixer bowl on the white marble cooktop. Two eggs and part of the flour are added, then beaten until smooth, with remaining flour gradually added to form a soft dough.
  • Switch to the dough hook and mix until the dough leaves the sides of the bowl, about 5 minutes. Set the dough in a large, lightly greased bowl, turning it to coat the top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
    The stand mixer on the white marble cooktop kneads the dough with a dough hook, mixing until the dough leaves the sides of the bowl after about 5 minutes.

Prepare Walnut Filling:

  • While the dough rises, lightly beat 3 eggs in a large bowl. Stir in brown sugar, ⅓ cup melted butter, cinnamon, and vanilla extract. Fold in chopped walnuts.
    A large mixing bowl on the white marble cooktop with lightly beaten eggs, brown sugar, melted butter, cinnamon, and vanilla stirred together. Chopped walnuts are folded in, creating a rich filling

Shape the Dough:

  • Punch the dough down. Turn it out onto a large, 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 long sides.
  • 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 dough square and spread it to within ½ inch of the edges. Roll up each square tightly like a jelly roll. Pinch ends and seams closed to seal.

Twist the Dough:

  • With your palms, roll the logs back and forth until uniformly round. Cut 1 log in half lengthwise to form 2 striped strands. 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.
    Each dough square is tightly rolled like a jelly roll on the white marble cooktop, with edges pinched to seal. The logs are rolled under palms to form uniform rounds.

Final Rise:

  • Repeat with the remaining logs and pans. Cover the pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above the top edges of pans.

Bake:

  • Preheat the oven to 350°F (175°C). Brush the loaf tops with the remaining 2 tablespoons melted butter. Bake loaves until puffed, well browned, and a thermometer inserted in the centers registers 200°F (93°C), about 35 to 45 minutes. Tent with foil if tops brown before loaves are done.
    Each dough square is tightly rolled like a jelly roll on the white marble cooktop, with edges pinched to seal. The logs are rolled under palms to form uniform rounds.

Cool and Serve:

  • 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.
  • Enjoy your delicious walnut bread!