Classic Walnut Babka

Follow our step-by-step guide on how to make Classic Walnut Babka.

1. Step 1

   In a small bowl, mix together white sugar, 1/4 cup of butter, and a pinch of salt with hot milk until the butter melts and the mixture cools to a lukewarm temperature.

2. Step 2

   In the bowl of a stand mixer, sprinkle yeast over warm water and stir gently to dissolve.

3. Step 3

   Pour the milk mixture into the yeast blend, then add 2 eggs and 2 ½ cups of flour.

4. Step 4

   Beat on high speed until everything is well combined.

5. Step 5

   Reduce the mixer speed to low and gradually incorporate the remaining 2 cups of flour, adding 1/2 cup at a time until fully blended.

6. Step 6

   Switch to the dough hook and knead the dough for about 5 minutes, or until it pulls away from the bowl's sides.

7. Step 7

   Transfer the dough to a lightly greased bowl, turning it to coat, then cover with a towel and let it rise in a warm spot until it doubles in size, roughly 1 hour.

8. Step 8

   While the dough is rising, prepare the walnut filling.

9. Step 9

   In a large bowl, lightly beat 3 eggs, then mix in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract.

10. Step 10

    Gently fold in the walnuts, creating a rich filling.

11. Step 11

    Once the dough has risen, punch it down and turn it out onto a floured surface.

12. Step 12

    Cover it with the bowl and let it rest for 10 minutes.

13. Step 13

    Line three 9x5-inch loaf pans with parchment paper, allowing a 2-inch overhang on the long sides for easy removal.

14. Step 14

    Divide the dough into three equal portions and roll each piece into a 12-inch square on a floured surface.

15. Step 15

    Spread 1/3 of the walnut filling over each square, leaving a 1/2 inch border.

16. Step 16

    Roll each square tightly like a jelly roll, sealing the edges by pinching them closed.

17. Step 17

    With a sharp knife, cut one log in half lengthwise to create two strands.

18. Step 18

    Twist the strands together with the cut sides facing out, forming 2 or 3 wide twists.

19. Step 19

    Place the twisted log into one of the prepared pans, tucking in any loose filling as needed.

20. Step 20

    Repeat this twisting process with the remaining logs and pans.

21. Step 21

    Cover the pans with a towel and let them rise in a warm area until they double in size, about 1 hour.

22. Step 22

    The loaves should not rise above the top edges of the pans.

23. Step 23

    Preheat your oven to 350°F (175°C).

24. Step 24

    Brush the tops of the loaves with the remaining 2 tablespoons of melted butter for a golden finish.

25. Step 25

    Bake the loaves until they are puffed and golden brown, and a thermometer inserted into the center reads 200°F (93°C), which should take about 35 to 45 minutes.

26. Step 26

    If the tops brown too quickly, tent them with foil to prevent burning.

27. Step 27

    Once baked, allow the loaves to cool in the pans for 10 minutes.

28. Step 28

    Use the parchment to lift them out and transfer to a wire rack, letting them cool completely for about 1 hour.

29. Step 29

    If desired, glaze the loaves for an extra touch of sweetness, then slice crosswise to serve.

30. Step 30

    Enjoy the delightful aroma and taste of your homemade walnut bread!.