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Baklava Babka

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A stunning dessert that combines the nutty, spiced sweetness of baklava with the soft, rich layers of a classic babka, finished with honey syrup for a fragrant, sticky, and irresistible treat.

Ingredients

½ cup milk (125 ml)

2 ¼ teaspoons active dry yeast (7 g)

4 cups all-purpose flour (250 g)

¼ cup granulated sugar (50 g)

1 teaspoon salt

2 large eggs plus 1 egg yolk, room temperature

½ cup butter, cubed and softened (113 g)

1 cup unsalted toasted pistachios (120 g)

1 cup unsalted toasted hazelnuts (120 g)

1 teaspoon vanilla extract

¼ teaspoon salt

Zest of 1 orange

⅔ cup granulated sugar (133 g)

2 teaspoons cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground nutmeg

⅓ cup butter, melted (75 g)

½ cup honey (168 g)

½ cup water (125 ml)

Instructions

  1. Warm milk to about 100°F (38°C), stir in yeast, and let sit 5 minutes until foamy.
  2. Combine yeast mixture with flour, sugar, salt, eggs, and yolk. Knead for 2–3 minutes.
  3. Gradually add softened butter, kneading until smooth (7–8 minutes). Place dough in a bowl, cover, and proof 1 hour.
  4. For the filling: pulse pistachios, hazelnuts, vanilla, salt, and orange zest in a food processor until finely chopped. In another bowl, mix sugar with cinnamon, cardamom, and nutmeg.
  5. Grease a 9-inch springform pan, place a 4-inch ramekin in the center, and preheat oven to 350°F (175°C).
  6. Punch down dough, roll into a 12×24-inch rectangle, and brush with half the melted butter, leaving a ½-inch border. Sprinkle spiced sugar, spread nut mixture, and drizzle with remaining butter.
  7. Roll tightly into a 24-inch rope, trim ends, then cut lengthwise. Twist halves with cut sides up, form a circle, and place in prepared pan. Cover and let rise 45 minutes.
  8. Meanwhile, simmer honey and water for 5 minutes; let cool.
  9. Bake babka 30–40 minutes until golden brown. Pour honey syrup over hot babka.
  10. Cool completely before slicing and serving.

Notes

Swap pistachios and hazelnuts for walnuts, almonds, or pecans.

Add rosewater or orange blossom water to the honey syrup for a floral touch.

Sprinkle sesame seeds or crushed nuts on top before baking for extra crunch.

Dough can be proofed overnight in the refrigerator for convenience.

Babka also works in loaf pans for smaller versions.

Nutrition

Find it online: https://chocolatecoveredamy.com/baklava-babka/