Honey-Walnut Sourdough Babka
A luxurious sweet bread made with white bread flour and full-fat milk (dairy or plant-based), filled with a light honey-walnut meringue.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
Mix lukewarm milk with honey, starter, and egg yolks.
Add white bread flour, mix into a ball, and rest for 30 minutes (fermentolyse).
Add salt and 100g butter, then knead for 10-15 minutes until glossy and elastic.
Bulk ferment at room temperature for 6-8 hours until doubled. Chill at the end for easier shaping.
For the filling, whisk egg whites with honey into a stiff meringue, then fold in walnuts and cinnamon.
Roll dough into a 3-4mm rectangle, brush with 40g butter, and spread the walnut meringue.
Roll up tightly and chill in the fridge for 20 minutes for a cleaner cut.
Cut lengthwise, braid the strands, and place in a lined loaf pan.
Proof in a warm place for 3-5 hours until nearly reaching the rim.
Bake at 180°C for 45-50 minutes. Cover with foil if it browns too quickly after 25 minutes.
Brush with diluted honey while still hot for a professional glaze.
Baker's Insight
"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"
The Science Behind This Bake
Master the techniques in our Sourdough Lab