{"id":1884,"date":"2020-10-22T09:06:20","date_gmt":"2020-10-22T07:06:20","guid":{"rendered":"http:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=1884"},"modified":"2020-10-22T11:56:57","modified_gmt":"2020-10-22T09:56:57","slug":"cinnamon-walnut-and-muscovado-babka","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/cinnamon-walnut-and-muscovado-babka\/","title":{"rendered":"Cinnamon, walnut and muscovado Babka"},"content":{"rendered":"
<\/div>\n

Babka is gripping the baking scene includeing me.<\/span><\/p>\n\n\n\n

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\u2019atar\u2026 You guessed it, there isn’t onebabka recipe.  There is something for every taste.<\/span><\/p>\n\n\n\n

After the \u201cchocolate – hazelnut\u201d babka from chef Jeffrey Cagnes<\/a> and the \u201cpistachio & orange blossom\u201d babka from Babka Zana<\/a>.  Today, I share with you a new babka recipe with autumn flavors.<\/span><\/p>\n\n\n\n

\u00a0These babkas are my favorites, they\u2019re soft and delicious with this filling with the good taste of cinnamon and muscovado sugar that has that irresistible caramel taste,\u00a0walnuts\u00a0for the crunch,\u00a0and\u00a0the syrup that keeps these babkas\u00a0soft\u00a0for longer. They’re so delicious, you\u00a0probably\u00a0won’t\u00a0have\u00a0cinnamon rolls anymore.\u00a0<\/span><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

For the brioche dough, I have remained faithful to that of Chef Jeffrey Cagnes<\/span>. 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.<\/span><\/p>\n

<\/div>","protected":false},"author":2,"featured_media":1887,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","tags":[],"cuisine-recipe-category":[102],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"yoast_head":"\nCinnamon, walnut and muscovado Babka - 4passionfood - English<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/4passionfood.com\/en\/recipe\/cinnamon-walnut-and-muscovado-babka\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cinnamon, walnut and muscovado Babka - 4passionfood - English\" \/>\n<meta property=\"og:description\" content=\"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\u2019atar\u2026 You guessed it, there isn’t onebabka recipe.  There is something for every taste. After the \u201cchocolate – hazelnut\u201d babka from chef Jeffrey Cagnes and the \u201cpistachio & orange blossom\u201d babka from Babka Zana.  Today, I share with you a new babka recipe with autumn flavors. \u00a0These babkas are my favorites, they\u2019re soft and delicious with this filling with the good taste of cinnamon and muscovado sugar that has that irresistible caramel taste,\u00a0walnuts\u00a0for the crunch,\u00a0and\u00a0the syrup that keeps these babkas\u00a0soft\u00a0for longer. They’re so delicious, you\u00a0probably\u00a0won’t\u00a0have\u00a0cinnamon rolls anymore.\u00a0 For the brioche dough, I have remained faithful to that of Chef Jeffrey Cagnes. 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