Captivating Walnut and Turkish Delight Babka Recipe
Babka is more than just a simple dessert; it is a tradition, a memory of times spent with loved ones, a symbol of conviviality and joy. Whether it's a holiday or simply a family Sunday, babka always brings a smile to the faces of those who savor it. In this recipe, I will guide you step by step to prepare a fluffy babka filled with walnuts, cocoa, and fine pieces of Turkish delight that will surely become the star of your table.
Total preparation time: 12 hours (including rising time)
Cooking time: 40-50 minutes
Number of servings: 2 babkas
Ingredients:
For the dough:
- 1 kg babka flour
- 600 ml lukewarm milk
- 200 g sugar
- 200 g melted butter
- 14 g dry yeast
- 6 egg yolks
- Zest of one lemon
- 1 packet of bourbon vanilla Dr. Oetker
For the filling:
- 400 g ground walnuts
- 50 g cocoa
- 160 g powdered sugar
- 250 g Turkish delight cut into cubes
For brushing:
- 2 egg yolks
For sprinkling on top:
- Sugar
- Poppy seeds
Step by step:
1. Preparing the ingredients: Start by gathering all the necessary ingredients. It is essential that the milk is lukewarm, not hot, to activate the yeast without destroying its properties. The butter should be melted but not hot; let it cool slightly.
2. Activating the yeast: In a small bowl, add the dry yeast to the lukewarm milk. Also add the packet of vanilla for extra flavor. Let it sit for 5 minutes until the yeast starts to foam. This is the sign that it is active and ready to do its job.
3. Preparing the dough: Transfer the yeast mixture to a larger bowl. Add the egg yolks, sugar, and lemon zest. Mix well to combine the ingredients. Then, incorporate the melted butter and mix again.
4. Adding the flour: Start adding the flour gradually, mixing continuously until you obtain a soft but homogeneous dough. This dough does not require kneading, which makes this recipe one of the simplest! Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it doubles in volume.
5. Chilling the dough: After the dough has risen, grease a bowl with oil and transfer the dough into it. Cover with plastic wrap and refrigerate for about 12 hours. This step will improve the texture of the babka, making it even fluffier.
6. Preparing the filling: In a bowl, combine the ground walnuts, cocoa, and powdered sugar. Mix well to uniform the ingredients. You can also add a little cinnamon for a more complex flavor if desired.
7. Shaping the babka: The next day, take the dough out of the refrigerator and divide it into 4 equal parts. Take the first piece and roll it out on a floured surface, forming a rectangle.
8. Filling: Evenly sprinkle the walnut and cocoa mixture over the entire surface of the dough, leaving a margin of about 1 cm on the edges. Brush the edges with a little oil to ensure they stick well. Add the pieces of Turkish delight along the length of the dough.
9. Rolling: Carefully roll the dough, being careful not to let the filling spill out. Repeat the same with the second piece of dough. After you have two rolls, braid them gently, forming a beautiful babka.
10. Rising and baking: Place the babka in a baking tray lined with parchment paper and let it rise for another hour. Meanwhile, preheat the oven to 180°C. After it has risen, brush the babka with the beaten egg yolks and sprinkle sugar and poppy seeds on top.
11. Baking: Place the tray in the oven and bake the babka for 40-50 minutes, or until it turns golden and passes the toothpick test. It is done when the toothpick comes out clean from the center.
12. Cooling and serving: Once the babka is baked, remove it from the oven and let it cool in the tray for a few minutes, then transfer it to a rack to cool completely. It may be hard to wait, but it is recommended to cut it cold for perfect slices.
Useful tips:
- Use high-quality flour (babka flour) for the best results.
- You can replace the Turkish delight with dried fruits or chocolate if you prefer a different filling.
- For an extra flavor, add a few drops of rum essence to the dough.
- If you want to make it even more special, you can add a simple glaze of powdered sugar and water after the babka has cooled.
Nutritional information (per serving):
- Calories: approximately 550
- Fat: 25 g
- Carbohydrates: 70 g
- Protein: 12 g
Frequently asked questions:
1. Can the babka be frozen? Yes, the babka can be frozen very well. You can slice it and keep it in an airtight bag in the freezer.
2. What other fillings can I use? You can experiment with chocolate, raisins, or even fruit jams.
3. How do I know when the babka is done? Check if it is golden and use the toothpick test to be sure.
Serving: This delicious babka pairs perfectly with a cup of hot tea or a glass of milk. It can be enjoyed at breakfast, in the company of loved ones, or as a savory dessert after dinner.
So, don't wait any longer! Get to work and enjoy the enticing aroma of the freshly baked babka that you will prepare with love and passion. It can surely become your favorite recipe, and your loved ones will appreciate every slice!
Babka is more than just a simple dessert; it is a tradition, a memory of times spent with loved ones, a symbol of conviviality and joy. Whether it's a holiday or simply a family Sunday, babka always brings a smile to the faces of those who savor it. In this recipe, I will guide you step by step to prepare a fluffy babka filled with walnuts, cocoa, and fine pieces of Turkish delight that will surely become the star of your table.
Total preparation time: 12 hours (including rising time)
Cooking time: 40-50 minutes
Number of servings: 2 babkas
Ingredients:
For the dough:
- 1 kg babka flour
- 600 ml lukewarm milk
- 200 g sugar
- 200 g melted butter
- 14 g dry yeast
- 6 egg yolks
- Zest of one lemon
- 1 packet of bourbon vanilla Dr. Oetker
For the filling:
- 400 g ground walnuts
- 50 g cocoa
- 160 g powdered sugar
- 250 g Turkish delight cut into cubes
For brushing:
- 2 egg yolks
For sprinkling on top:
- Sugar
- Poppy seeds
Step by step:
1. Preparing the ingredients: Start by gathering all the necessary ingredients. It is essential that the milk is lukewarm, not hot, to activate the yeast without destroying its properties. The butter should be melted but not hot; let it cool slightly.
2. Activating the yeast: In a small bowl, add the dry yeast to the lukewarm milk. Also add the packet of vanilla for extra flavor. Let it sit for 5 minutes until the yeast starts to foam. This is the sign that it is active and ready to do its job.
3. Preparing the dough: Transfer the yeast mixture to a larger bowl. Add the egg yolks, sugar, and lemon zest. Mix well to combine the ingredients. Then, incorporate the melted butter and mix again.
4. Adding the flour: Start adding the flour gradually, mixing continuously until you obtain a soft but homogeneous dough. This dough does not require kneading, which makes this recipe one of the simplest! Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it doubles in volume.
5. Chilling the dough: After the dough has risen, grease a bowl with oil and transfer the dough into it. Cover with plastic wrap and refrigerate for about 12 hours. This step will improve the texture of the babka, making it even fluffier.
6. Preparing the filling: In a bowl, combine the ground walnuts, cocoa, and powdered sugar. Mix well to uniform the ingredients. You can also add a little cinnamon for a more complex flavor if desired.
7. Shaping the babka: The next day, take the dough out of the refrigerator and divide it into 4 equal parts. Take the first piece and roll it out on a floured surface, forming a rectangle.
8. Filling: Evenly sprinkle the walnut and cocoa mixture over the entire surface of the dough, leaving a margin of about 1 cm on the edges. Brush the edges with a little oil to ensure they stick well. Add the pieces of Turkish delight along the length of the dough.
9. Rolling: Carefully roll the dough, being careful not to let the filling spill out. Repeat the same with the second piece of dough. After you have two rolls, braid them gently, forming a beautiful babka.
10. Rising and baking: Place the babka in a baking tray lined with parchment paper and let it rise for another hour. Meanwhile, preheat the oven to 180°C. After it has risen, brush the babka with the beaten egg yolks and sprinkle sugar and poppy seeds on top.
11. Baking: Place the tray in the oven and bake the babka for 40-50 minutes, or until it turns golden and passes the toothpick test. It is done when the toothpick comes out clean from the center.
12. Cooling and serving: Once the babka is baked, remove it from the oven and let it cool in the tray for a few minutes, then transfer it to a rack to cool completely. It may be hard to wait, but it is recommended to cut it cold for perfect slices.
Useful tips:
- Use high-quality flour (babka flour) for the best results.
- You can replace the Turkish delight with dried fruits or chocolate if you prefer a different filling.
- For an extra flavor, add a few drops of rum essence to the dough.
- If you want to make it even more special, you can add a simple glaze of powdered sugar and water after the babka has cooled.
Nutritional information (per serving):
- Calories: approximately 550
- Fat: 25 g
- Carbohydrates: 70 g
- Protein: 12 g
Frequently asked questions:
1. Can the babka be frozen? Yes, the babka can be frozen very well. You can slice it and keep it in an airtight bag in the freezer.
2. What other fillings can I use? You can experiment with chocolate, raisins, or even fruit jams.
3. How do I know when the babka is done? Check if it is golden and use the toothpick test to be sure.
Serving: This delicious babka pairs perfectly with a cup of hot tea or a glass of milk. It can be enjoyed at breakfast, in the company of loved ones, or as a savory dessert after dinner.
So, don't wait any longer! Get to work and enjoy the enticing aroma of the freshly baked babka that you will prepare with love and passion. It can surely become your favorite recipe, and your loved ones will appreciate every slice!