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.
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.
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, Uri Scheft, I take my hat off to you, because making this was an effort and a half.
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
Recipe credit: Walnut Babka
- 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
- 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
- 1/2 cup of sugar
- 2/3 cup of water
For detailed instructions, please refer to the Walnut Babka recipe on Martha Stewart’s website.