May 26, 2024


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Baklava Babka

Braided Baklava Brioche - Wood & Spoon




  • Six tablespoons (85 grams) unsalted butter, melted and cooled
  • 3/4 cup (175 ml) whole or low-fat milk
  • 3 1/2 teaspoons (11 grams) instant yeast
  • 3/4 cup (150 grams) granulated sugar
  • Three large eggs
  • 1 1/2 teaspoons vanilla extract
  • 4 1/2 cups (585 grams) all-purpose flour
  • One teaspoon acceptable sea salt


  • 2/3 cup (135 grams) granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups (about 250 grams or 9 ounces) mixed nuts (I use one cup each of pistachios and walnuts)
  • Finely grated zest of half a lemon or orange
  • A few pinches of sea salt
  • One teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon rose water or orange flower water (optional, to taste)
  • 1/8 teaspoon ground cloves and cardamom (optional)
  • 1/3 cup (75 grams) unsalted butter, melted


  • 3/4 cup (250 grams) honey, any kind you like
  • 3/4 cup (175 ml) water
  • Pinch of sea salt

Make the dough: In the lower part of the bowl of a stand blender, whisk together margarine, milk, yeast, sugar, eggs, and vanilla until smooth. Add flour and salt and use dough snare to unite the combination and massage on low speed for 5 to 7 minutes. Please move to a lubed bowl, cover firmly with plastic, and put away for 1 to 2 hours (until around 1 1/2 times the first size; it doesn’t mean typically completely twofold for me, and this is fine) in a warm spot or short-term (and as long as two days) in the ice chest. If you’re chilling it in the cooler, you’ll need to take it out around 1 1/2 hours before utilizing it, so it has the opportunity to heat up again before carrying it out.

In the meantime, make the fillings: Combine cinnamon and sugar in a bit of a bowl and save.

In the bowl of a food processor, consolidate the nuts, salt, vanilla, zing, and some other flavorings you intend to use until finely hacked.

Get ready pan(s): Coat two 9-by-4-inch portion dishes or one cylinder skillet with spread.

Collect babka(s): On a vast, all-around floured counter, carry out the dough until it is around 24 inches wide (the side nearest to you) and as lengthy-long (away from you) as you can while moving it meager, likely 12 to 14 inches.

Shape your babka(s): Trim the last 1/2-inch off each log finish. Tenderly saw the log(s) in half longwise and lay them close to one another on the counter, cutting sides up.

Allow verification once more: Cover the pan(s) with cling wrap and let them ascend in a warm spot for around 45 minutes.

Heat your stove: To 350°F.

Bake babka(s): Sprinkle babka(s) with held nut blend. Bake for 30 to 40 minutes, or until the tops are a deep brilliant brown. Baking times will differ because of the size and number of turns.

There are two methods for checking for doneness: 1. The inside temperature will arrive at 185°F. 2. A stick embedded into an underbaked babka will feel stretchy/rubbery inside and may return with soggy dough.

While babka(s) is heating up, make syrup: Combine honey, water, and a touch of salt in a bit of pot and heat to boiling. Lessen to a stew and cook until diminished by 1/3 (can eyeball it). When the babka(s) leave the stove, pour and brush all the syrup over babka(s) – or leave a 1/4 cup behind for serving. If you have one, pour in a rambled bowl, or have a spoon and cake brush close by. It will seem excessive. However, it will taste perfect – polished and genuinely like a classy cooking baklava.

Let cool until tepid, then, at that point, release babka(s) from sides of skillet with a knife and move to a serving plate, praising yourself for putting material paper at the lower part of the dish and making this easier. Serve tepid or at room temperature.