Recipe for Jewish orange, cinnamon and walnut babka

For the filling: Fold all ingredients except the grated orange in a mixing bowl until smooth. Set aside

For the streusel: Combine all the ingredients in a mixing bowl until they have a crumbly consistency.

For the dough:

1. Activate the yeast by mixing 1 teaspoon of sugar, yeast and 1 cup of lukewarm water. Allow it to rest until it froths.

2. In the meantime, place flour, sugar, in a an electric mixing bowl. Add the yeast mixture when ready. Mix with a dough hook and on low speed until well combined. Add eggs and water, and mix on medium speed until dough comes together. This should take approximately 2 to 3 minutes.

3. Add salt, then butter or oil, and mix until incorporated. Continue mixing until dough is smooth, elastic, and forms a ball.

4. Place dough in a large bowl. Brush it with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight.

 5. Roll out dough on a lightly floured surface and shape into a rectangle. Roll it very finely. Make it no thicker than 1 cm.

6. Position dough so that a long side is closest to you. Spread the cinnamon filling over the rectangle. Sprinkle orange rind, and raisins, if using.

7. Use both hands to roll up the rectangle like a roulade (a log), starting from the long side closest to you and ending at the other long end.

8. Turn it over, ensure that the seam is on the bottom and you have a smooth surface on top.

9. Cut along the centre of the long roll. It should fall away to reveal layers.

10. Criss-cross the layers in the middle and then twist over them.

11. Once twisted, fold into a round and the place in a baking tin. Allow to rise for at least two hours.

12. Then brush with egg white and sprinkle with streusel. Bake at 175⁰C for 1 hour and 20 minutes.

Last updated on November 28, 2021 at 17:55