Baklava Babka

Why You’ll Love This Recipe

I like this recipe because it combines the best of two worlds: the buttery, layered texture of babka and the sweet, nut-filled flavors of baklava. The spiced nut filling with orange zest adds warmth and brightness, while the honey syrup keeps the bread moist and decadent. I also enjoy how this babka looks like a showpiece on the table, yet it’s surprisingly fun to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough
½ cup milk (125 ml)
2 ¼ teaspoons active dry yeast (7 grams)
4 cups all-purpose flour (250 grams)
¼ cup granulated sugar (50 grams)
1 teaspoon salt
2 large eggs plus 1 egg yolk at room temperature
½ cup butter, cubed and softened (113 grams)

Filling
1 cup unsalted, toasted pistachios (120 grams)
1 cup unsalted, toasted hazelnuts (120 grams)
1 teaspoon vanilla extract
¼ teaspoon salt
zest of 1 orange
⅔ cup granulated sugar (133 grams)
2 teaspoons cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
⅓ cup butter, melted (75 grams)

Honey syrup
½ cup honey (168 grams)
½ cup water (125 ml)

Directions

1. To start, I heat the milk until warm (about 100°F), stir in the yeast, and let it sit for 5 minutes until foamy.

2. I mix the yeast mixture with flour, sugar, salt, eggs, and yolk. After kneading for 2–3 minutes, I slowly add the softened butter, a little at a time, kneading until smooth, about 7–8 minutes. I place the dough in a clean bowl, cover, and let it proof for 1 hour.

3. For the filling, I pulse pistachios, hazelnuts, vanilla, salt, and orange zest in a food processor until finely chopped. In another bowl, I combine sugar with cinnamon, cardamom, and nutmeg.

4. I grease a 9-inch springform pan, place a 4-inch ramekin in the center, and preheat the oven to 350°F (175°C).

5. Once the dough has rested, I punch it down, roll it into a 12×24-inch rectangle, and brush with half the melted butter, leaving a ½-inch border. I sprinkle the spiced sugar, spread the nut mixture, and drizzle the remaining butter.

6. I roll the dough tightly into a 24-inch rope, trim the ends, then cut it lengthwise. With the cut sides up, I twist the halves together, form a circle, and transfer to the pan, tucking the ends. I cover and let it rise for 45 minutes.

7. While it rises, I simmer honey and water for 5 minutes, then let it cool.

8. I bake the babka for 30–40 minutes until golden brown, then pour the honey syrup over the top. I let it cool completely before serving.

Servings and Timing

This recipe makes 1 babka wreath that serves 12 people. The total time is about 3 hours, including proofing, rising, baking, and cooling.

Variations

Sometimes I like to switch the nuts, using walnuts or almonds in place of pistachios and hazelnuts. For extra flavor, I add a splash of rosewater or orange blossom water to the honey syrup. I also enjoy sprinkling sesame seeds or crushed nuts on top before baking for more texture.

Storage/Reheating

I store leftover babka in an airtight container at room temperature for up to 3 days. If I want it warm, I reheat slices in the oven at 300°F for 5–7 minutes. For longer storage, I wrap it tightly and freeze it for up to 2 months, then thaw at room temperature before serving.

FAQs

Can I make the dough the night before?

Yes, I sometimes let the dough rise overnight in the refrigerator, then continue with shaping and baking the next day.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount of instant yeast and mix it directly with the flour without proofing.

Do I need a springform pan for this recipe?

No, I can use a bundt pan or even a round cake pan, though the springform makes it easier to remove the babka.

Can I substitute the nuts?

Yes, I often use walnuts, pecans, or almonds depending on what I have.

Why is my dough not rising much?

This dough doesn’t always double in size during proofing, but as long as it feels slightly puffed, it will rise properly in the oven.

Can I make mini versions of this babka?

Yes, I sometimes divide the dough into smaller portions and bake them in loaf pans for individual servings.

How do I know when the babka is done baking?

I check that it’s golden brown on top and sounds hollow when tapped on the bottom.

Can I skip the honey syrup?

I don’t recommend skipping it, since it keeps the babka moist and gives it the signature baklava sweetness.

How do I keep the filling from spilling out?

I roll the dough tightly and make sure the twists stay cut-side up so the filling stays tucked inside.

Can I add chocolate to the filling?

Yes, I sometimes mix a little dark chocolate into the nut filling for a richer flavor.

Conclusion

This baklava babka is a decadent, bakery-worthy dessert that I love making for special occasions. The layers of soft bread, spiced nuts, and sticky honey syrup make it both comforting and elegant. I enjoy how it looks like a centerpiece on the table, yet each slice feels indulgent and full of flavor. It’s a recipe I keep coming back to whenever I want something sweet, impressive, and unforgettable.