Raisin Walnut Babka

Pastry chef Melissa Weller of Sadelle’s in New York City swirls this light and buttery babka with a golden raisin puree, studs it with dark raisins and walnuts, and tops it with a luscious cinnamon glaze.

Nutrition Information

253 Calories

25g Carbohydrates

22g Protein

565mg Potassium

4g Fiber

1g Sugar

Ingredients

4 cups all-purpose flour, preferably King Arthur
1/3 cup plus 2 tablespoons sugar
2 teaspoons fine sea salt
1 cup whole milk, warmed
1 packet dry active yeast
1 large egg plus 1 large egg yolk
1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature
3 cups golden raisins, soaked in warm water for 10 minutes and drained
3/4 cup granulated sugar
6 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
1 1/2 teaspoons fine sea salt
1/2 cup dark raisins, soaked in warm water for 10 minutes and drained
3/4 cup walnuts, toasted and coarsely chopped
1 stick unsalted butter
6 tablespoons whole milk
2 tablespoons ground cinnamon
1/4 teaspoon fine sea salt
1 1/2 cups confectioners’ sugar