Polish Cinnamon-Walnut Babka Loaf

1. 1

   In a small bowl, stir white sugar, 1/4 cup butter, and salt into the hot milk until the butter melts and the mixture is lukewarm. In the bowl of a stand mixer fitted with the paddle, sprinkle the yeast over the warm water and stir to dissolve.

2. 2

   Stir the milk mixture into the yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With the mixer on low, add the remaining 2 cups flour, 1/2 cup at a time.

3. 3

   Switch to the dough hook and mix until the dough pulls away from the sides of the bowl, about 5 minutes. Place the dough in a large, lightly greased bowl, turning it to coat the top. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

4. 4

   While the dough rises, prepare the walnut filling. Lightly beat 3 eggs in a large bowl. Stir in the brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in the walnuts.

5. 5

   Punch the dough down. Turn the dough out onto a large, lightly floured surface, cover it with the bowl, and let rest for 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the long sides.

6. 6

   Divide the dough into thirds; roll each third into a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread it to within 1/2 inch of the edges. Roll up each square tightly like a jelly roll. Pinch the ends and seams to seal. Using your palms, roll the logs back and forth until evenly round.

7. 7

   Using a sharp knife or dough scraper, cut 1 log in half lengthwise to make 2 striped strands. Working quickly, twist the strands loosely together with the cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking the ends under if needed. It might look messy now, but it bakes up beautifully!

8. 8

   Repeat with the remaining logs and pans. Cover the pans with a towel and let rise in a warm place until doubled in size, about 1 hour. The loaves should not rise above the top edges of the pans.

9. 9

   Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with the remaining 2 tablespoons melted butter.

10. 10

    Bake the loaves until puffed, well browned, and a thermometer inserted in the centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if the tops brown before the loaves are done. Cool in the pans for 10 minutes, then use the parchment to lift them from the pans and transfer to a wire rack.

11. 11

    Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

• Calories 322.07 kcal — Moderate 16%
• Protein 7.07 g — Moderate 14%
• Carbohydrate 34.79 g 13%
• Total Fat 18.24 g ▲ High 23%
• Saturated Fat 3.06 g — Moderate 15%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 26.33 mg — Moderate 9%
• Sodium 18.2 mg ⌄ Low Source 1%
• Dietary Fiber 2.76 g ⌄ Low Source 10%
• Total Sugars 13.6 g --
• Added Sugars 0.1 g ⌄ Low Source 0%
• Calcium 37.61 mg ⌄ Low Source 3%
• Iron 1.99 mg — Moderate 11%
• Potassium 127.57 mg ⌄ Low Source 3%
• Vitamin A 8.96 mcg ⌄ Low Source 1%
• Vitamin C 0.02 mg ⌄ Low Source 0%
• Vitamin D 0.21 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten