Baklava Babka
Total Time
3 hours
Rating
0 out of 5 stars
(0)
Ingredients
12-16 servings
- 6 tablespoons (85 grams) unsalted butter, melted and cooled
- 3/4 cup (175 ml) whole or low-fat milk
- 3 1/2 teaspoons (11 grams) instant yeast
- 3/4 cup (150 grams) granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 4 1/2 cups (585 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 2/3 cup (135 grams) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 cups (about 250 grams or 9 ounces) mixed nuts (1 cup each of pistachios and walnuts)
- Finely grated zest of half a lemon or orange
- A few pinches of sea salt
- 1 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon rose water or orange flower water (optional, to taste)
- 1/8 teaspoon ground cloves and/or cardamom (optional)
- 1/3 cup (75 grams) unsalted butter, melted
- 3/4 cup (250 grams) honey, any kind you like
- 3/4 cup (175 ml) water
- Pinch of sea salt
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Preparation
Step 1
In the bottom of the bowl of a stand mixer, whisk together butter, milk, yeast, sugar, eggs, and vanilla until smooth.
Step 2
Add flour and salt and use dough hook to bring the mixture together and knead on low speed for 5 to 7 minutes.
Step 3
Transfer to a greased bowl, cover tightly with plastic, and set aside for 1 to 2 hours (until about 1 1/2 times the original size) in a warm spot or overnight in the fridge.
Step 4
If chilling in the fridge, take out about 1 1/2 hours before using.
Step 5
Combine cinnamon and sugar in a small bowl and set aside.
Step 6
In a food processor, combine nuts, salt, vanilla, zest, and any other flavorings until finely chopped. Set aside.
Step 7
Coat two 9-by-4-inch loaf pans or one tube pan with butter or nonstick spray, and line the bottom with parchment paper.
Step 8
On a well-floured counter, roll out dough until about 24 inches wide and 12 to 14 inches long.
Step 9
Dab last 1/2-inch with water. Brush the rest with melted butter.
Step 10
Sprinkle evenly with cinnamon sugar. Set aside 2 tablespoons of nuts and sprinkle the rest over the cinnamon sugar.
Step 11
Roll the dough up tightly. Seal the end.
Step 12
Cut in half for two loaves or keep one long twist for a ring. Freeze for 10 to 15 minutes if needed to firm.
Step 13
Trim last 1/2-inch off each end of log. Saw the log(s) in half lengthwise and lay cut sides up.
Step 14
Pinch top ends gently together and twist.
Step 15
Transfer twist(s) into prepared pan(s).
Step 16
Cover with plastic and let rise for about 45 minutes.
Step 17
Preheat oven to 350°F.
Step 18
Sprinkle with reserved nut mixture and bake for 30 to 40 minutes until deep golden brown.
Step 19
Check for doneness and adjust baking time as needed.
Step 20
Combine honey, water, and salt in a saucepan, bring to a boil, reduce to a simmer, and cook until reduced by 1/3.
Step 21
Pour or brush syrup over babka(s) as soon as they leave the oven.
Step 22
Let cool until lukewarm, loosen from pans, and transfer to a serving plate.
Step 23
Serve lukewarm or at room temperature.
Step 24
Store at room temperature for 3 days, in the fridge for up to a week, or in the freezer for a month or longer.
Step 25
Save recipe for the next time?
Chef's notes
This recipe makes two individual loaves of babka or one larger ring-sized.
If using active dry yeast, replace half the milk with water, warm it to 110 to 116 degrees, stir in yeast, and set aside for 5 to 10 minutes before continuing.
Toasted nuts are recommended for best crunch and flavor.
