Cinnamon, walnut and muscovado Babka


Prep time: 2 hours

Cook time: 20 minutes

Serves: 8 small babka

Babka is gripping the baking scene includeing me.

Babka is made from a twisted brioche dough that once mastered, you can let your imagination run wild. With chocolate, almond or pistachio cream, gianduja or even matcha, and why not a salted version with za’atar… You guessed it, there isn’t onebabka recipe.  There is something for every taste.

After the “chocolate – hazelnut” babka from chef Jeffrey Cagnes and the “pistachio & orange blossom” babka from Babka Zana.  Today, I share with you a new babka recipe with autumn flavors.

 These babkas are my favorites, they’re soft and delicious with this filling with the good taste of cinnamon and muscovado sugar that has that irresistible caramel taste, walnuts for the crunch, and the syrup that keeps these babkas soft for longer. They’re so delicious, you probably won’t have cinnamon rolls anymore. 

For the brioche dough, I have remained faithful to that of Chef Jeffrey Cagnes. I find it very simple, you can make the same day or the day before, all you have to do is garnish and shape it the next day.

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Cinnamon, walnut and muscovado Babka

  • Prep time: 2 hours
  • Cook time: 20 minutes
  • Total time: 2 hours 20 minutes
  • Serves: 8 small babka


Brioche dough:

  • 250 g flour , soft wheat flour type « 0 »
  • 3 g salt, fine
  • 30 g caster sugar
  • 12 g fresh yeast
  • 150 g milk, lukewarm
  • 50 g unsalted butter , softened

The garnish :

  • 85 g unsalted butter , at room temperature
  • 110 g muscovado sugar, Iight
  • 1-1/2 Tbsp cinnamon , powder
  • 70 g walnuts , roasted and roughly chopped

Syrup :

  • 60 g water
  • 50 g caster sugar

Method :

Brioche dough:

  • 1)

    In the bowl of a food processor fitted with the hook, put in order: salt, flour, fresh yeast, sugar then milk.
    Knead at low speed until the dough is smooth and comes together. Increase the speed and knead for 8 to 10 minutes.
    Then add the softened butter cut into small pieces and knead until the butter is completely incorporated and the dough is smooth, elastic and comes away from the sides of the bowl.

    Transfer the dough to a lightly oiled bowl, cover with cling film and let it rest for an hour in the refrigerator or overnight.

The garnish :

  • 1)

    In a bowl, combine all the ingredients except the nuts. Set aside at room temperature. Keep 1 tbsp of coarsely chopped walnuts.

  • 1)

    Take the dough out of the refrigerator, and split it into 8 equal parts 60g each.  Form a balls then roll out one ball with a rolling pin into a thin 22cm / 11cm rectangle. As you form your brioches keep the other balls covered with cling film in a fridge so that you can spread them out and  handle easily.

  • 2)

    Spread the filling over the entire surface of the rectangle.  Sprinkle with crushed walnuts.

  • 3)

    Roll up the rectangles lengthwise.

    Cut it along the entire length. Turn both with the cut side up. Form an X then braid each side.

  • 4)

    Stretch slightly.  Then form a wreath and overlap the two ends.

  • 5)

    Grab the top end and wrap it underneath the wreath. Then take the bottom end and do the same.
    Repeat with the remaining dough.

  • 6)

    Place on a baking sheet covered with baking paper.  Use rings or place your babkas in a silicone cupcake mold.  Let them rest for 45 minutes.

  • 7)

    Brush your babkas with the egg wash. Sprinkle with a few crushed walnuts, then bake them in an oven preheated to 180C.  Cook for 15-20 minutes or until the babkas are cooked and golden brown.  (The cooking time depends on your oven, the time here is given as an indication).

  • 8)

    While the babkas are baking, make the syrup. Combine the water and the sugar in a small saucepan and bring to a boil over medium heat once the sugar is dissolved, remove from the heat and set aside.
    Once the babkas come out of the oven brush them with hot syrup.

    Enjoy !!

Tricks & Tips :

Use fresh yeast, but Iyar don’t have it, you can replace it 4g of active yeast, diluted in lukewarm milk. Wait 10-15 minutes before using it.
Put your dough in the refrigerator, if necessary, so you can handle it easily. It’s really important that the rectangle as well as the roll of dough cold before rolling and cutting. Otherwise you won’t have pretty marbling.
You can use any nuts you like instead the walnuts
Use a rings or place your babkas in a cupcakes or muffin tin, so they don’t spill out when baking


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