Classic Raspberry Pecan Babka (Easy!)

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. 

⭐ Why You’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 s’mores, pistachio pesto, and chocolate hazelnut tahini! 

❓ What is “babka”?

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.

🍴Ingredients 

• 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.

📖 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 it’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!

📖 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 9” x 15” 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 15” log shape. Place it in the freezer for 10 minutes so it’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 “braid”.
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.

👩🏻‍🍳 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 - Don’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 it’s done, the center should be between 185ºF and 200ºF.

⏲️ 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.

❄️ 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.

💭 Recipe FAQs

More breakfast and brunch bread

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