Polish Raisin Walnut Babka
A delightful braided bread filled with walnuts and golden raisins, perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 1 cup whole milk, warmed (110°F) This creamy base nourishes the dough.
- 1 packet dry active yeast Essential for fluffy rise.
- 1/3 cup plus 2 tablespoons sugar Sweetens the dough and filling.
- 1 large egg Adds richness.
- 1 large egg yolk Adds richness and color.
- 4 cups flour Creates structure for bread.
- 2 teaspoons sea salt Enhances flavor.
- 10 tablespoons unsalted butter, at room temp Adds rich flavor.
Filling Ingredients
- 3/4 cup walnuts, toasted Adds crunch and nutty flavor.
- 3 cups golden raisins, soaked and drained Adds sweetness.
- 3/4 cup granulated sugar Sweetens the filling.
- 6 tablespoons unsalted butter, softened For a moist filling.
- 1 tablespoon ground cinnamon Infuses warmth.
- 1 1/2 teaspoons sea salt Additional layer of flavor.
- 1/2 cup dark raisins, soaked and drained For added sweetness.
Glaze Ingredients
- 1 stick unsalted butter For rich glaze.
- 6 tablespoons whole milk For a silky glaze.
- 2 tablespoons ground cinnamon Enhances aroma.
- 1/4 teaspoon sea salt Balances sweetness.
- 1 1/2 cups powdered sugar For a glossy finish.
Crumb Topping (optional)
- 1 cup flour For crumb topping.
- 1/2 cup unsalted butter, softened For flavor.
Instructions
Activate the Yeast
- In a mixing bowl, add warm milk, dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 5 minutes until it becomes foamy.
Mix the Dough
- Add remaining sugar, whole egg, egg yolk, flour, and salt. Using a dough hook in a mixer, mix until well combined for about 5 minutes. Add room temp butter and mix until fully incorporated, approximately 3 minutes.
First Rise
- Cover the bowl with plastic wrap and let it rise at room temperature for about an hour until it doubles in size.
Refrigerate the Dough
- Once risen, divide the dough in half, wrap each half in plastic wrap, and refrigerate overnight.
Prepare Walnuts
- Preheat your oven to 375°F (190°C). Bake walnuts for about 7 minutes, then cool and chop coarsely.
Prepare the Filling
- Line two 9-inch loaf pans with parchment paper. In a food processor, combine golden raisins, sugar, softened butter, ground cinnamon, and sea salt. Blend until smooth, reserving 1/2 cup of filling for later.
Roll the Dough
- On a floured surface, roll each piece of dough into a 16-inch square. Spread half of the filling mixture on each square, leaving a 1/2 inch border. Sprinkle walnuts and dark raisins on top.
Shape the Babka
- Roll the dough up tightly into a log. Cut the rolled dough in half lengthwise, revealing the filling. Brush the remaining filling over the cut sides. Twist the pieces together and place into the prepared pans.
Second Rise
- Cover the pans and let the babka rise at room temperature for about 2 hours until puffy.
Bake the Babka
- Bake for 45 to 50 minutes, until golden brown. Allow to cool for about 10 minutes before removing from pans.
Prepare Glaze
- Combine butter, milk, ground cinnamon, sea salt, and powdered sugar in a saucepan over low heat. Stir until well combined and drizzle over warm babka.
Notes
Ensure your yeast is active for the best rise. Experiment with different nuts or fruits for a unique twist. You can choose between frosting or crumb topping based on preference.