Sometimes a recipe looks mighty intimidating but it is actually incredibly simple. That’s the case with this Fig, Honey, & Walnut Babka. If you take a look a the ingredients or the instructions, it might look like there is a lot involved. However, once you get into the process, you realize it’s actually quite simple. I toss this together some nights after I get home from work. Sure, it takes time, but most of that is spent waiting for the dough to rise.
The most time consuming part of making this babka is waiting for the dough to rise. There are two proofs: after kneading the dough until it comes together and again after shaping the dough in the pan. Besides that though, the rest of the process moves pretty quickly. You spend maybe 30 minutes max working on the dough between incorporating the butter and kneading to work up the gluten. The Fig & Honey Jam comes together quickly–you boil everything in one pan, allow it to simmer for 5-10 minutes, and then once cool, process it until smooth and spreadable.
Trust me, this is not as intimidating as it may look! Once you slice into the rolled up dough and twist it all together, it sure does give that look though. The texture and layers on top of this babka are to die for. I just find it impossible needing to wait to cut into this thing once it comes out of the oven.
Each slice is swirled with the fig and honey jam and you can see the texture from the walnuts before even taking a bite. You can use any type of dried fig that you’d like, but I highly recommend getting your hands on some Smyrna figs for this. The figs already present hints of honey and jam and their seeds give off a bit of nuttiness that perfectly complements the toasted walnuts.
It’s a bit of a different flavor profile than your typical chocolate babka, but it’s one that totally works, making this the perfect slice for when you want to impress or just want a little something special with your cup of coffee or tea.
| Prep Time | 20 minutes |
| Cook Time | 40-45 minutes |
| Passive Time | 3 hours |
| Servings |
loaf
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- 1/2 + 1/8 cup milk (1/2 cup + 2 Tbsp)
- 2 tsp active dry yeast
- 275 grams bread flour
- 2 Tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1 Tbsp honey
- 1/2 tsp salt
- 1 egg large
- 3 Tbsp unsalted butter softened to room temperature
- 1 cup dried Smyrna figs whole (7 ounces or 200 grams)
- 2 Tbsp honey
- 1 1/2 cups water
- 1/2 tsp cardamom
- 1//4 tsp cinnamon
- 1/8 tsp black pepper
- 1 tsp vanilla extract
- 1 lemon juice only (about 2 Tbsp)
- 1 recipe quick fig and honey jam (above)
- 1 1/2 cups toasted walnuts chopped
- 1 egg large, for egg wash
- 1 Tbsp water for egg wash
- 1/2 cup granulated sugar for syrup
- 1/2 cup water for syrup
Ingredients
Babka Dough
Quick Fig and Honey Jam
Filling, Egg Wash, and Syrup
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- In a small saucepan, whisk together the 1/2 cup + 2 Tbsp whole milk. Warm over a low heat until the milk reaches a temperature between 105°F and 110°F. Transfer the milk to a measuring cup and sprinkle the yeast over the top. Allow to sit for about 30 seconds before stirring the yeast into the milk mixture. Leave to rest for 10 minutes. The yeast should bubble up and the mixture will thicken on the surface.
- Measure out the bread flour into a large bowl or the bowl of a stand mixer. Add the sugar, cinnamon, cardamom, and honey to one side of the bowl. On the opposite side, add the salt and the egg. Once the yeast has bloomed, add in the yeast/milk mixture, and using either your hands or a stand mixer fitted with a dough hook, turn the mixture around until all of the flour has been picked up from the sides of the bowl.* The dough will be a bit dry at this point.
- Slowly mix in the softened butter a little at a time, waiting until the butter is fully mixed in to the dough before adding more to the bowl. This usually takes me about 10 minutes with the mixer on low and may take a bit longer if you are doing it by hand. Once the dough has come together (it will be very soft and sticky), sprinkle with a tiny bit of flour and allow to rest for about two minutes.
- Tip the dough onto a generously floured surface and begin to knead with your hands. Knead for about 10-15 minutes until the dough is no longer wet and sticky and is instead smooth and holds its shape. Form into a ball and lightly poke the dough with your finger. If the indentation fills back quickly, you're ready to rest it for its first rise; if not, keep kneading and test again after a couple of minutes.
- When the dough is smooth and ready to rest, form it into a ball and place into a large, lightly oiled bowl. Cover loosely with an oiled piece of plastic wrap and a clean towel and allow to rise for 1 1/2-2 hours, until the dough is doubled in size. While the dough is rising, make your filling.
- Combine all ingredients in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer for about 5-10 minutes, until the liquid begins to thicken. Remove from the heat and cool for about 15 minutes. Once cooled, transfer to a food processor and blend/process until it comes together is a smooth, thick jam.
- Grease an 8.5" x 4.5" (or 9" x 5") loaf pan and line with parchment paper. I usually use two strips--one long one to fit the length of the pan so that a couple of inches of paper stick up from the side and one that goes across the pan. Set aside.
- Turn out the dough onto a lightly oiled or lightly floured surface. Without knocking it back, roll out the dough into a 12" by 18" rectangle. The long side should be facing you. Spread a thin, even layer of the Quick Fig and Honey jam over the dough leaving about 1/2" border around the edges. Scatter the chopped toasted walnuts over the top of the jam, lightly pressing the walnut pieces into the dough. Starting at the long end closest to you, roll the dough tightly. When you get to the end, lightly pinch the edges of the roll to seal it. Place this seam down on the counter and, using both of your hands, lightly roll the dough until you have a log about 30" long.
- Shaping the Babka: Using a knife, slice through the middle of the log, stopping about and inch from one end. Starting at the end that isn't fully cut through, cross the strands over one another, making sure to keep the cut sides facing upwards at all times. Repeat this process until the two strands are twisted together for the entire length. Slice through the final inch or two of the log that you kept together and twist; pinch the two strands at the end together. Lift up the roll and place one end into the prepared loaf pan with the cut side facing up, and wrap around the pan, tucking the end into the center. You should have two rolls of dough next to each other and two rolls on top of each other. Cover with a lightly greased sheet of plastic wrap and a clean towel and allow to rise for about 30 minutes to 1 hour, until the dough grows 1.5 times in size.
- Place a rack in the center of the oven and preheat the oven to 375°F. While the oven is heating up, whisk together 1 egg with 1 Tbsp water. Once the dough has risen for the second time and has grown to be about 1.5 times its original size, brush the egg wash over the surface of the bread. Bake for 25 minutes then cover with a piece of foil to keep the top from darkening too much. Allow the babka to bake for an additional 15-20 minutes. To test for doneness, insert a toothpick into the center of the babka (where you tucked in the end). If the toothpick comes out with dough on it, continue to bake until it comes out clean. (If it comes out dirty but it's just the jam filling, then the babka should be good to remove from the oven).
- While the babka is baking, make the sugar syrup. In a small or medium pan, combine 1/2 cup granulated sugar and 1/2 cup water. Bring the mixture to a boil and stir until the sugar is fully dissolved. Remove from the heat and allow to cool.
- Remove the babka from the oven and poke with a large skewer or with a knife. Brush the sugar syrup over the top of the babka. Try to use as much of it as you can, but you might have a little bit left over at the end.
- Allow the babka to continue cooling for another 10-15 minutes. Then, using the parchment paper hanging off the sides, lift the babka from the pan. Set on a wire rack and allow to cool completely.