Babka is a sweet, braided dough swirled with a rich chocolate filling. This version is enhanced with toasted black walnuts and baked in a circular shape resembling a festive wreath. It’s the perfect show stopping pastry for the brunch table, a decadent after dinner dessert or a delightful snack throughout the day. While it may look intimidating to make, this Babka comes together easily and will surely become a go-to in your recipe book.
The foundation of the Babka is a rich dough that contains eggs and butter. To develop the most flavor and to create a firm, rollable dough, it’s best to let it sit in the fridge overnight. Once the dough is throughly chilled it can be rolled out and coved with the chocolate filling and sprinkled with toasted, chopped Black Walnuts.
The most intimidating part of making Babka is creating the swirl. While it may look complicated it comes together easily. Just follow the directions, go with what feels natural and soon enough you will be swirling with confidence.
Why Black Walnuts?
Black Walnuts are a native species that grow wild in fields and pastures in 32 of the United States. There are more Black Walnut trees in Missouri than any other place in the world. The nuts are foraged instead of being cultivated, making them a highly sustainable crop. They contain the highest amount of protein in any tree nut, making them a superfood. Black walnuts have a distinctive and bold flavor that is earthy, musty, bittersweet. It pairs wonderfully with chocolate and adds a unique twist to this Babka.
Black Walnut Babka
Course: Bread, Dessert, Breakfast, BrunchDifficulty: Moderate8-10
servings20
minutes30
minutesBabka is a sweet, braided dough swirled with a rich chocolate filling. This version is enhanced with toasted black walnuts and baked in a circular shape resembling a festive wreath.
Ingredients
- Dough
1/4 cup (60 g) water, warm (around 80°f)
1 teaspoon (3 g) active dry yeast
2 cup + 2 tablespoons (265 g) all-purpose flour
1/4 cup (50 g) granulated sugar
Pinch of kosher salt
2 large eggs
1/3 cup (75 g) unsalted butter, room temperature
- Filling
1/3 cup (65 g) dark chocolate
1/4 cup (60 g) unsalted butter
2 tablespoons + 2 teaspoons cocoa powder
1/4 cup + 1 tablespoon (32 g) powdered sugar
Pinch of kosher salt
1/3 cup (50 g) black walnuts, toasted & chopped
- Soaking Syrup
1/3 cup (80 g) water
1/2 cup (100 g) granulated sugar
Directions
- To make the dough begin by adding the yeast to the warm water. Let sit for 5 minutes or until frothy. In the bowl of a stand mixer, combine flour, sugar, salt. Then add the eggs and the bloomed yeast. Begin mixing the dough with a hook attachment. Add the butter 1 tablespoon at a time until it’s all incorporated into the dough. Mix the dough on medium speed for 3-5 minutes, until it’s smooth and shiny. Transfer the dough into a greased bowl and cover. Let the dough rest in the fridge for 8 hours – up to overnight.
- Once the dough is throughly chilled, make the filling. Melt the butter and the chocolate together over a double boiler. Add the powdered sugar, cocoa powder and salt and stir until smooth. Set aside.
- Lightly flour the counter and roll the chilled dough out to an 12 inch x 16 inch rectangle. Spread the filling over the entire surface. Sprinkle the toasted, chopped black walnuts evenly over the filling. Starting with the widest side, roll the dough into a log. Using a sharp knife, cut the log in half, directly down the center. Spiral the two logs together, with the cut side facing up. Connect the end pieces to make a circle. Place the twisted log into a greased 8 inch round cake pan, lined with parchment paper. If you don’t have a cake pan, the Babka can be baked on a sheet tray lined with parchment. Cover and let rise at room temperature until the loaf has doubled in volume. This will take 1-2 hours.
- Preheat the oven to 375°F. Bake the Babka for 30 minutes or until the internal temperature reaches 190°F.
- While the Babka is in the oven, make the soaking syrup. Place the sugar and water into a saucepan over a medium heat. As soon as the sugar dissolves and the syrup starts to boil, remove the pan from the heat. Brush the syrup over the Babka when it comes out of the oven.
- Remove the Babka from the pan and let cool before slicing.