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    Home ยป Recipes ยป Breads & Muffins

    Classic Raspberry Pecan Babka (Easy!)

    Published: Apr 30, 2021 ยท Modified: Apr 14, 2024 by Emily Laurae ยท This post may contain affiliate links.

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    Raspberry Pecan Babka.
    Raspberry Pecan Babka.
    Raspberry Pecan Babka.

    This Raspberry Pecan Babka is the perfect sweet treat for springtime breakfasts, bridal showers, and holiday brunches. Use these easy-to-follow instructions to make babka from scratch using homemade brioche dough, sweet raspberry jam, and chopped pecans. 

    Loaf of Raspberry Pecan Babka.
    Jump to:
    • โญ Why Youโ€™ll Love This Recipeย 
    • โ“ What is โ€œbabkaโ€?
    • ๐ŸดIngredientsย 
    • ๐Ÿ“– How to make babka with raspberry pecan babka
    • ๐Ÿ“– How to braid and shape babka dough
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips
    • โฒ๏ธ Substitutions & Variations
    • โ„๏ธ Storing and freezing freshly baked babka
    • ๐Ÿ’ญ Recipe FAQs
    • More breakfast and brunch bread
    • Raspberry Pecan Babka
    • ๐Ÿ’ฌ Comments

    โญ Why Youโ€™ll Love This Recipe 

    Brace yourself because this Raspberry Pecan Babka recipe is next-level delicious! Imagine soft layers of buttery brioche bread braided with layers of pleasantly gooey raspberry jam and crunchy pecans. Hungry for homemade babka yet?

    This homemade babka recipe is the perfect sweet bread to add to your spring breakfast and brunch spreads. You may as well make bake two loaves because this delicious raspberry babka goes quick! Better yet, make a few flavors to share with your friends and family, like sโ€™mores, pistachio pesto, and chocolate hazelnut tahini! 

    โ“ What is โ€œbabkaโ€?

    Babka began appearing in Eastern European Jewish communities in the early 19th century. In short, extra challah was repurposed by weaving it together with sweet fillings. The bread is commonly made with yeast, sugar, flour, and eggs and filled with fruit jam, cinnamon, or chocolate. 

    Although it looks like bread, babka has a heavier cake-like density and texture. That said, a slice of babka makes a lovely breakfast with coffee or tea, as well as an indulgent dessert served warm with a scoop of ice cream.

    Whole loaf of Raspberry Pecan Babka on a platter with spring florals.

    ๐ŸดIngredientsย 

    Labeled shot of the ingredients needed to make raspberry pecan babka.
    • Yeast - Active dry yeast is usually sold in individual packets and needs warm water or milk to activate it. 
    • Milk - Warm milk will activate the yeast and help strengthen, flavor, and moisten the dough. 
    • Sugar - I used granulated sugar but light brown sugar also works.
    • Flour - All purpose flour will do the trick.
    • Vanilla - To deepen the sweet, caramel-like flavors. For the best results, use a quality pure vanilla extract or make it yourself. 
    • Eggs - Eggs add density and richness. They should almost always be at room temperature before using in baked goods.
    • Butter - To give the cakey bread a rich and indulgent flavor.
    • Filling - The options are endless when it comes to babka fillings. This recipe features raspberry jam and pecans.
    Slice of Raspberry Babka on a plate.

    ๐Ÿ“– How to make babka with raspberry pecan babka

    Step 1: Activate yeast. Combine the yeast, warm milk, and sugar until the yeast begins to foam.

    Step 2: Whisk together. Whisk the flour, sugar, salt, and vanilla in a standing mixer bowl. Next, add the yeast mixture and mix to combine. Add the eggs one at a time. 

    Step 3: Add butter. Add half of the butter to the dough and mix well. Scrape the bowl and mix in the remaining butter.

    Step 4: Rise and degas. Place dough in a large, greased bowl covered with plastic wrap and let rise. When itโ€™s done, punch down (degas) the dough with your hands. Transfer to the fridge overnight.

    Step 5: Roll dough. Roll the dough out onto a floured surface into a rectangle. Spread the jam and nuts evenly over the top. Then, begin rolling the dough up into a log shape. Place in the freezer for 10 minutes. 

    Step 6: Twist and braid dough. One chilled, cut the log down the middle lengthwise, exposing the filling. Fold one half over the other, keeping the sides with the filling facing upwards as you weave the pieces into a twist or braid.

    Step 7: Let twist rise. Place the twist in a greased loaf pan, cover, and place in a warm area until dough slightly rises and feels puffy. 

    Step 8: Bake. Bake the babka in the oven until the top is golden brown. Enjoy!

    Whole Raspberry Babka with raspberries to the side.

    ๐Ÿ“– How to braid and shape babka dough

    Braiding babka is surprisingly simple! Use these extra tips to help you divide, roll, and twist the dough into its signature twisted shape:

    1. Gently roll the babka dough into a 9โ€ x 15โ€ rectangular shape on a lightly floured surface.
    2. Spread a layer of filling in the middle of the dough, leaving a 1-inch border.
    3. Roll the dough up lengthwise into a 15โ€ log shape. Place it in the freezer for 10 minutes so itโ€™s easier to cut and twist. 
    4. Use a serrated knife to cut the log in half lengthwise, leaving the filling exposed.
    5. Pinch one end of the two halves together.
    6. Fold one half over the other 3 or 4 times to create the โ€œbraidโ€.
    7. Pinch the other end of the halves together.
    8. Let the braided babka rise before baking, then bake and enjoy!

    Need more instructions? This video by Joshua Weissman will show you how the braiding process works.

    ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips

    • Sticky dough - If the dough is still wet and sticking to the bowl after adding the butter, add 1 tablespoon of flour at a time until it becomes a cohesive dough. 
    • Chilling and cutting dough - Donโ€™t skip chilling the dough for a bit! It makes it much easier to cut and bend into shape. 
    • Storebought or homemade babka filing - You can always use storebought raspberry jam to fill the babka, however, making it from scratch is easier than you may think. Head over to my Raspberry French Buttercream recipe to learn how to make a homemade raspberry sauce for babka.
    • Checking for doneness - The best way to tell your babka is done baking is to use an instant read thermometer. When itโ€™s done, the center should be between 185ยบF and 200ยบF.

    โฒ๏ธ Substitutions & Variations

    You can twist just about anything into babka dough. The choice is yours! Use any of these ideas for inspiration: 

    • Nuts - Swap the pecans for walnuts, hazelnuts, pistachios, or almonds. 
    • Spices and flavors - Like cinnamon, nutmeg, maple sugar, matcha powder, and pumpkin pie spice.
    • Nut butter spreads - Like peanut butter, chocolate hazelnut butter, and almond butter.
    • Jams, jellies, and fruit spread - Blackberry jam, orange marmalade, and strawberry jelly are all great options.
    Sliced loaf of Raspberry Babka on a platter.

    โ„๏ธ Storing and freezing freshly baked babka

    To store: Babka is best enjoyed freshly baked but can be stored in an airtight container at room temperature for 2 to 3 days.

    To freeze: Wrap the cooled loaf in a layer of plastic wrap and a layer of aluminum foil. Keep in the freezer for up to 1 month.

    ๐Ÿ’ญ Recipe FAQs

    How do I properly mix the dough for the raspberry pecan babka?

    Place flour and other dry ingredients in the large bowl of a stand mixer. Using the dough hook attachment, mix on medium speed, gradually adding wet ingredients until a smooth dough forms. Ensure the sides of the bowl are scraped down to incorporate all ingredients.

    How should I prepare the loaf pans for baking the babka?

    Line your loaf pans with parchment paper after greasing. This ensures easy removal of the babka loaves after baking and helps in achieving a perfect shape. Remember to leave a bit of overhang for easier removal.

    Can I add a twist to the traditional chocolate babka filling for this recipe?

    Absolutely! For a delightful twist, consider using a chocolate mixture with fresh raspberries, dark chocolate, and perhaps a hint of orange or lemon zest. This combination brings a fresh and zesty contrast to the rich chocolate layers.

    What's the best way to shape and cut the babka dough for baking?

    Once your rich brioche dough is rolled out on a floured work surface, spread your filling evenly. Starting from the long side, roll the dough tightly, then using a very sharp knife, slice the roll down its length, creating two equal pieces with exposed cut sides. Twist these pieces together and place in prepared pans.

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    If you try the recipe for this Raspberry Pecan Babka, please leave a ๐ŸŒŸ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐Ÿ“ง 

    Loaf of raspberry pecan babka on a serving tray.

    Raspberry Pecan Babka

    This Raspberry Pecan Babka is the perfect sweet treat for springtime breakfasts, bridal showers, and holiday brunches. Use these easy-to-follow instructions to make babka from scratch using homemade brioche dough, sweet raspberry jam, and chopped pecans.ย 
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Course: Bread
    Cuisine: American
    Prep Time: 45 minutes minutes
    Cook Time: 45 minutes minutes
    Proofing Time: 3 hours hours
    Total Time: 4 hours hours 30 minutes minutes
    Servings: 10 Slices
    Calories: 357kcal
    Author: Emily Laurae

    Equipment

    • Stand Mixer
    • Dough Hook
    • Spatula
    • Bowls
    • Ruler
    • Serrated Knife
    • 9x5 Loaf Pan
    • Cooling Rack
    • Food Processor

    Ingredients

    Doughย 

    • ยผ cup (60 g) Whole Milk
    • ยฝ package (3.5 g) Active Dry Yeast
    • 2.5 tablespoon Granulated Sugar
    • 2 cups + 2 Tbsp (285 g) All-Purpose Flour
    • ยพ teaspoon Salt
    • ยฝ teaspoon Vanilla Extract
    • 2 Eggs, room temperature, lightly beaten
    • 5 tablespoon (70 g) Unsalted Butter, room temperature
    • oil for greasing bowls and pans

    Filling

    • 1 Cup (240 g) Raspberry Jam
    • ยฝ Cup (55 g) Roughly Chopped Pecans

    Instructions

    • In a small bowl combine the yeast, warm milk, and sugar together until the yeast has been activated and appears foamy (approximately 5 minutes)
    • Using a kitchen aid bowl, hand whisk the flour, sugar, salt and vanilla to combine. Attach bowl to kitchen aid with the dough hook and add yeasted milk combination to combine.
    • Add eggs one at a time, mixing thoroughly for a total of 3 minutes. If the dough is still sticking to the side of the bowl and quite wet, you may need to add an extra tablespoon of flour.ย 
    • Once the dough is not sticking to the side of the bowl anymore, it's time to add the softened butter in two separate parts. Add the first half of your butter and mix for five minutes. Scrape down the side of the bowl, then add the last half of the butter and mix for an additional 6 minutes. As before, if the dough is still sticking to the side of the bowl is sticking, you may need to add an extra tablespoon of flour.ย 
    • Place the dough into a large clean bowl that is lightly coated in oil. Cover in plastic wrap and let is slowly rise for 1-2 hours. Then, degas the dough by lightly pressing with your hands and place in fridge overnight so that the flavor has plenty of time to develop.ย 
    • Flour your counter and roll out the dough until it is about 9" by 15" and spread your jam and sprinkle pecansย evenly over the dough. Roll up the rectangle so that the rolled log is 15 inches long and place in the freezer for 10 minutes. This will help to cleanly cut through the babka and allow for easy twisting.ย ย 
    • ย Once chilled, cut log in half with a serrated knife so that you have two 15" pieces and the filling is exposed.
    • Fold the two separate logs on top of each other keeping the sides up as you do so, creating a long twist of tahini and hazelnut butter filled dough!
    • Place the twist in a greased loaf pan. Cover and place in a warm area for 1.5 hours until the dough has slightly rise and feels puffy.
    • Preheat your oven to 350 degrees.ย 
    • Bake your babka for about 35-45 minutes until the top is a golden brown shade. If you happen to have a thermometer handy, check that the interior of the babka is 185-200 degrees in the thickest center part of the bread and remove from the oven.ย 
    • Transfer to a cooling rack before serving and enjoy!

    Video

    YouTube video

    Notes

    Recipe Adapted from NYT Babka Recipeย 
    Tips and troubleshooting
    • Sticky dough - If the dough is still wet and sticking to the bowl after adding the butter, add 1 tablespoon of flour at a time until it becomes a cohesive dough.ย 
    • Chilling and cutting dough - Donโ€™t skip chilling the dough for a bit! It makes it much easier to cut and bend into shape.ย 
    • Storebought or homemade babka filing - You can always use storebought raspberry jam to fill the babka, however, making it from scratch is easier than you may think. Head over to my Raspberry French Buttercream recipe to learn how to make a homemade raspberry sauce for babka.
    • Checking for doneness - The best way to tell your babka is done baking is to use an instant read thermometer. When itโ€™s done, the center should be between 185ยบF and 200ยบF.
    Storing and freezing freshly baked babka
    To store: Babka is best enjoyed freshly baked but can be stored in an airtight container at room temperature for 2 to 3 days.
    To freeze: Wrap the cooled loaf in a layer of plastic wrap and a layer of aluminum foil. Keep in the freezer for up to 1 month.

    Nutrition

    Calories: 357kcal | Carbohydrates: 65g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 202mg | Potassium: 105mg | Fiber: 2g | Sugar: 20g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 3mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Debra DeBartolo

      August 08, 2021 at 11:07 pm

      5 stars
      Easy fast Wonderful recipe

      Reply
      • Emily

        August 09, 2021 at 11:10 am

        So glad you enjoyed it!

        Reply
    5 from 1 vote

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