Twisted Bliss; Irresistible Almond Babka Recipe

I love almonds and babka, and I have an impressive collection of recipes to showcase these two facts. For example, this tender, buttery Almond Cake and this delicious and confirming Nutella Babka recipe. Now, I am excited to add a recipe that combines the two into a light, buttery, rich, confirming, and delicious Almond Babka.  

There is a slight catch, though. The layers are not as distinct as they are in most babka recipes, but the flavors are all there. One bite and you are in pastry heaven. I am totally going to use thick slices and rebake them like Almond Cornetti (croissant). 

Ingredients

For the Dough

For this recipe, I am using my favorite Babka Dough.

• Bread flour. Or, you can use all-purpose flour, please make sure it is unbleached.
• Active yeast.
• Salt.
• Granulated sugar.
• Milk powder
• Large eggs at room temperature.
• Warm milk or water.
• Unsalted butter at room temperature cut into 1-inch pieces.
• Egg, for egg wash.

For the Almond Cream Filling and topping

• Ground Almonds or Almond flour.
• Powdered sugar
• Large egg.
• Melted unsalted butter.
• Almond extract.
• Flour.
• Slivered almonds.

Flavoring and serving options

Here are some flavoring options:

• Almond citrus babka. When making the almond filling, add the lemon or orange zest of one fruit to the rest of the ingredients.
• Almond chocolate babka. Melt 1/2 cup of chopped dark chocolate, then mix it into the almond cream.
• After baking, soak the babka in sugar syrup. Bring 1 cup of water, 1 cup of sugar, and 1 teaspoon of almond extract to a boil. Reduce to medium heat and cook for three extra minutes. Use a pastry brush to brush the baked babka with the syrup.
• Drizzle the baked babka with melted bittersweet chocolate.
• Sprinkle more sliced almonds or golden raisins over the almond filling before rolling the dough.

Step-by-Step Instructions

Make the Dough

1. In a large bowl of a stand mixer, measure the flour, yeast, salt, milk powder, and eggs. While mixing on low speed, drizzle in the milk. Mix for about 2 minutes until you have a rough, slightly dry dough.
2. On medium speed, add the butter, one piece at a time, waiting for each piece to incorporate before adding the next.
3. Knead on high speed for 5-7 minutes until the dough is smooth, elastic, and slightly sticky.
4. Cover the bowl with plastic wrap and set it aside in a warm place for the first rise, about 90-120 minutes.

Make the Almond Cream Filling

I recommend making the filling at least two hours before filling and shaping the babka so the butter will have time to harder. To make this almond cream filling using the food processor, or a mixer, check out my post on How To Make Almond Cream.

1. Place all of the ingredients in a large bowl.
2. Mix a whisk or a wooden spoon until you have a smooth almond paste.

Shape the Almond Babka

I shaped this Almond Babka using the traditional method. For other options, check out my post on how to shape babka using three methods.

1. Divide the dough into two equal parts and roll each into a 12×18-inch rectangle. Spread each part with 1/3 of the almond filling over the top of the dough.
2.  Roll the dough on a lightly floured surface, starting from the long edge into a spiral log, like a jelly roll. 
3. Shape the log into a U by bringing the two ends next to each other.
4. Twist the two sides around each other.
5. Gently lift the dough and place it in your prepared loaf pan. 
6. Brush with the egg wash.
7. Use the last 1/3 of the almond filling and mix it with the slivered almonds and flour until sticky and incorporated.
8. Sprinkle the topping over the babka loaves and set aside for the second dough rest, about 60-120 minutes.
9. Bake.

Tips and Troubleshooting 

• Always use a kitchen scale to measure your ingredients. Most baking mistakes are caused by incorrect measurements. 
• For the best texture, make sure your eggs and butter are at room temperature before starting.
• In addition to greasing the pans with baking spray, line then with parchment paper. Sometimes some of the filling oozes out and get stuck to the pan, so an extra lining is best.
• After the first mixing, the dough might seem sticky, that is ok, so please do not add more flour. After the first rise, it will no longer be sticky.
• Make sure the milk is not more than lukewarm (110F, 44C). Warmer than that will kill the yeast, and the dough will not rise.
• Do not use too much flour on your work surface. Sprinkle it when you feel the dough gets sticky, and make sure to rotate it as you go.

How To Know When The Babka Is Ready

Every oven is different and yields different results, so it is important to pay attention to the babka and not the timer. It is ready when it is deep golden brown, and the internal temperature runs 190-210F (88-98C).

If it is not baked long enough, it will not set at the center and sink during the cooling time. It might also be raw on the inside. If it is baked too long, it will be too dry when cooled. 

Yields

This recipe yields two eight, or nine inch loaves, each can be sliced into 8-14 slices depending on the size. Or, you can shape one large yeast cake and bake it in a large tube pan. This will yield 18-24 slices, depending on the size of each slice.

Store, make ahead, and freeze

Store: Store the babka at room temperature for up to five days, covered. 

​To freeze: wrap the baked babka in plastic wrap, place it in a plastic bag, and freeze for up to two months. When ready, unwrap it and allow it to defrost at room temperature. You can warm the babka for 10 minutes in a 300F preheated oven.

Make-ahead: This is a great make-ahead recipe. The dough can be made up to two weeks ahead of time and frozen. The cream can be made up to three days ahead of time and refrigerated.