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Cinnamon Raisin Walnut Babka

Today I’m sharing with you a traditional Jewish babka recipe, and with Rosh Hashanah – the Jewish New Year – right around the corner, I couldn’t think of a better time to share! For those not familiar with babka, it is a sweet, braided bread filled with layer upon layer of chocolate, cinnamon sugar, or whatever you’d desire, and it is irresistible.

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The inspiration for this recipe comes from an episode of Martha Bakes that I watched where Uri Scheft – part owner of Breads Bakery here in New York City – made his famous babka and I couldn’t resist giving it a try myself. Apparently Breads Bakery is also now selling a seasonal Honey Apple Raisin Babka, and if that doesn’t sound unbelievably delicious, I don’t know what does.

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Anyhow, as I watched Uri skillfully, effortlessly, magically produce a smooth, lump-free dough, and make it seem as though making babka was a piece of cake, I thought, “How hard could this be?” Let’s just say,Β Uri Scheft, I take my hat off to you, because making this was an effort and a half.

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Nevertheless, it was all worth it! While not as perfect as Bread’s Bakery babka, I loved how the glaze gave the outside a nice subtle crunch and the inside was dense, chewy, and just the perfect amount of sweet. When I’ve got the time, I’ll definitely give this another try, but in the meantime, I think I’ll just run off to Breads Bakery and give there Apple Babka a try. See you there!

Cinnamon Raisin Walnut Babka

  • Difficulty: intermediate
  • Print

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Recipe credit: Walnut Babka

Ingredients

Dough

  • 3/4 cup whole milk
  • 1 oz yeast
  • 650 grams (approximately 5 cups) of bread flour, sifted
  • 2 large eggs
  • 1/2 cup + 1 tablespoon of sugar
  • 1 stick + 2 tablespoons of unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon salt

Filling

  • 1 stick of unsalted butter, softened
  • 1/2 cup of sugar
  • 1 teaspoon cinnamon
  • 1 1/2 cups of walnuts, chopped
  • 1 cup of raisins

Syrup Glaze

  • 1/2 cup of sugar
  • 2/3 cup of water

Instructions

For detailed instructions, please refer to the Walnut Babka recipe on Martha Stewart’s website.

13 Comments

  • NancyC
    at

    What beautiful loaves of bread, and they look so yummy, too! I really need to try this out! πŸ™‚

    Reply
    • bornandbredinbrooklyn
      at

      Thank you! And you must πŸ™‚ There is a recipe for Pumpkin Spice Babka that I’m dying to try as well πŸ™‚

      Reply
  • Hey, it’s raining leaves here πŸ˜„ Those babka loaves are beautiful, Justine!

    Reply
  • I did not know what Babka was until I bought “Bake From Scratch: The Bread Collection” special issue recently. They have a recipe with 3 different versions. It is on my “to make” list and now I have a fourth version. I made Pane de Blanco (another twisted bread) for a bakealong and it was delicious. I love the shape of Babka πŸ™‚

    Reply
  • Oh these are gorgeous! Golden brown and with such a perfectly seasonal filling. Eep, I love the sound of a pumpkin spice babka too! πŸ™‚

    Reply
  • Julie
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    What a beautiful loaf of bread! I love babka and you babka came out perfectly beautiful!

    Reply
    • bornandbredinbrooklyn
      at

      Thanks so much! πŸ˜€

      Reply
  • Lily
    at

    Wow, judging by your pictures, you make it look effortless. It’s like you’ve been making babka all your life – just gorgeous!

    Reply
    • bornandbredinbrooklyn
      at

      Ha no way! If you could see behind the scenes you’d know just how scary it could be :p But thank you so much!

      Reply
  • I love Babka bread and yours looks divine! thanks for sharing it with us at Fiesta Friday Justine!

    Reply
    • bornandbredinbrooklyn
      at

      Thank you so much! I’m happy to share πŸ™‚

      Reply
  • I’m so late to the game, I’ve never tried a traditional Babka… but your cinnamon raisin walnut version looks ah-mazing!!

    Reply
    • bornandbredinbrooklyn
      at

      Never too late for Babka! I’m also new to it as well, but it’s irresistible πŸ˜€ Thank you!

      Reply

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