Martha Stewart Makes Breads Bakery’s Famous Walnut Babka | Martha Bakes Recipes | Martha Stewart

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter dough.

ground walnuts

💰Cheaper: ground pecans

Pecans are often less expensive while providing a similar flavor.

sugar

🥗Healthier: stevia

Stevia is a natural sweetener with fewer calories.

Sift 650 grams of flour into a bowl.

In a separate bowl, combine 3/4 cup of milk and 1 ounce of fresh yeast; let it sit.

Add 2 large eggs, 1/2 cup plus 1 tablespoon of granulated sugar, 1 teaspoon of salt, 1 stick plus 2 tablespoons of very soft unsalted butter, and 1/2 teaspoon of vanilla extract to the flour.

Mix all ingredients together slowly to avoid flour spilling out.

Increase the mixer speed once the ingredients are combined until the dough becomes shiny and elastic.

Knead the dough by hand on a floured surface until smooth, shaping it into a rectangle.

Let the dough rise at room temperature for 1 hour, then refrigerate for another hour (or up to 8 hours).

Prepare the filling by mixing 1/2 cup of sugar with 1 teaspoon of cinnamon.

Roll out the dough to approximately 10 inches by 28 inches.

Spread room temperature butter over the rolled-out dough.

Sprinkle 1 1/2 cups of ground walnuts and the cinnamon sugar mixture over the buttered dough.

Roll the dough tightly into a log.

Cut the log into halves and twist the two halves together.

Place the twisted dough into a greased loaf pan and let it proof for 1 hour.

Preheat the convection oven to 350°F (175°C).

Bake the babka for 30-35 minutes, turning it halfway through if necessary.

While the babka is baking, prepare a sugar syrup by dissolving 1/2 cup of sugar in 2/3 cup of water.

Brush the hot babka with the sugar syrup after it comes out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens