Almond Babka

Sweet yeast dough filled with almond paste and shaped into a twist bread.

Course Dessert

Cuisine jewish

Keyword Almond Babka

Prep Time 45

Cook Time 34

Servings Slices

The dough needs 90-120 minutes to rest for the first rise, and it is better to shape it when it is chili.
Plan and refrigerate it for 30-60 minutes after the first rise before shaping it.

Place the almond flour, sugar, eggs, two tablespoons of flour, vanilla extract, and melted butter in a large bowl.
Use a whisk or a wooden spoon to mix until fully incorporated. Refrigerate until use.

Measure about 1/3 of the almond cream and mix it with the rest of the flour (2 Tablespoons) and sliced almonds.

Grease two 8x4 loaf pans and line with parchment paper.
Divide the dough into two equal parts and roll each part into a 12x18 rectangle. (refrigerate the second piece while you shape the first one)
Lightly flour your work surface and rolling pin, and rotate the dough as you roll to ensure it does not stick.
Spread 1/2 of the remaining almond paste over the top of the rectangle dough.
Roll the dough into a spiral log, starting with the long side.
Move the two ends towards each other, so that the log will be shaped like a U.
Gently twist the two sides around each other.
Place the twisted dough in the prepared pan. Repeat with the second piece.
Brush the shaped babkas with the egg wash.
Top with the almond topping and set aside to rest for 90-120 minutes.
Bake for 35 minutes at 350F (180C) in a preheated oven until the inner temperature reads 90-210F (88-98C).
Remove from the oven and allow the bread to cool in the pan before inverting and serving.

Always use a kitchen scale to measure your ingredients. Incorrect measurements cause most baking mistakes.

For the best texture, make sure your eggs and butter are at room temperature before starting.
The milk should be warm but not hot. To ensure it is not too hot, dip your finger or use a thermometer to check it for over 110F.

In addition to greasing the pans with baking spray, line them with parchment paper. An extra lining is best, as sometimes some of the filling oozes out and gets stuck to the pan.

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.

Sore at room temperature for up to five days, covered.
To freeze: wrap the baked babka with plastic wrap, place it in a bag, and freeze for up to two months. When ready, unwrap and leave at room temperature.
To reheat, place in a 300F preheated oven for 10 minutes.