Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Traditional Jewish Babka

4.8
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
265 min
SERVINGS
24 servings
Polish
Traditional Jewish Babka
Ingredients
  • 1/2 cup white sugar
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1 cup hot milk (185 degrees F (85 degrees C))
  • 2 (.25 ounce) packages active dry yeast
  • 1/4 cup warm water (110 degrees F (43 degrees C))
  • 2 eggs
  • 4 1/2 cups all-purpose flour
  • 3 eggs
  • 1 cup packed light brown sugar
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 cups walnuts, chopped
  • 2 tablespoons butter, melted
Instructions
1
Combine sugar, melted butter, and salt in a small bowl with hot milk until the butter is fully incorporated and the mixture reaches a lukewarm temperature. Mix well.
2
In the work bowl of a stand mixer fitted with a paddle attachment, sprinkle yeast over warm water and gently stir to dissolve the yeast.
3
Mix the milk mixture into the yeast mixture, then add 2 eggs and 2.5 cups of flour; beat on high speed until the ingredients are fully combined.
4
Gradually add the remaining 2 cups of flour, a half cup at a time, while mixing on low speed.
5
Switch to the dough hook attachment and mix until the dough pulls away from the sides of the bowl, approximately 5 minutes. Place the dough in a large, lightly greased bowl and gently turn it to coat the top surface. Cover with a towel and let rise in a warm environment until doubled in size, about 1 hour.
6
Prepare the walnut filling while the dough is rising. In a large bowl, lightly beat 3 eggs and stir in brown sugar, melted butter, cinnamon, and vanilla extract. Fold in the walnuts.
7
Punch down the dough and transfer it to a large, lightly floured surface. Cover with the bowl and let rest for 10 minutes.
8
Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the long sides.
9
Divide the dough into thirds and 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 evenly to within 1/2 inch of the edges. Roll up each square tightly, like a jelly roll, and pinch the ends and seams closed to seal.
10
Using your palms, roll each log back and forth until it is uniformly round.
11
Cut one of the logs in half lengthwise to form 2 striped strands. Twist the strands loosely together with cut sides facing out, creating 2 or 3 wide, horizontal twists. Place the log in one of the prepared pans, pressing back any loose filling and tucking the ends under if needed. It may look messy now, but it will come together beautifully!
12
Repeat the process with the remaining logs and pans. Cover the pans with a towel and let rise in a warm environment until doubled in size, about 1 hour. The loaves should not rise above the top edges of the pans.
13
Preheat your oven to 350 degrees F (175 degrees C). Brush the top of each loaf with the remaining 2 tablespoons of melted butter.
14
Bake the loaves until they are puffed, well browned, and a thermometer inserted in the center registers 200 degrees F (93 degrees C), approximately 35 to 45 minutes. If the tops start to brown before the loaves are done, cover them with foil. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack.
15
Allow the loaves to cool completely, about 1 hour. If desired, glaze them and slice crosswise to serve.