Brown Butter Babka
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This brown butter babka recipe has become my go to when I want something impressive without spending all day in the kitchen. The whole thing comes together in just an hour, which makes it perfect for a weekend breakfast or bringing to a gathering. What I love most is how the nutty, toasted flavor of brown butter transforms this classic into something really special. Plus, eggs provide excellent protein to keep you satisfied, and the whole process is surprisingly simple if you follow along. Trust me, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 250 gall-purpose flour(all-purpose flour)
- 150 ggranulated sugar
- 7 gactive dry yeast
- 200 gunsalted butter(browned)
- 2 egglarge eggs
- 120 mlwhole milk
- 5 gsalt
- 50 gconfectioner's sugar
- 100 gstrenusel topping
- 25 mlunsalted butter, melted
- 2 mlvanilla extract
- 15 gpoppy seeds
- 50 gunsalted butter, softened
Detail level
Instructions
- 1
Preheat oven to 190°C. Grease a 20x20cm baking dish and line with parchment paper.
Tip: Optional: dust with flour for a crispy crust.
- 2
In a small saucepan, melt butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
Tip: Stir constantly to prevent burning.
- 3
Remove from heat and let cool slightly. Whisk in confectioner's sugar and vanilla extract.
Tip: Be careful, as the mixture will be hot.
- 4
In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
Tip: Use a stand mixer or whisk until well combined.
- 5
Add warm milk, eggs, and melted butter to the dry ingredients. Mix until a shaggy dough forms.
Tip: Be careful not to overmix.
- 6
Knead the dough for 10 minutes until smooth and elastic.
Tip: Use a stand mixer with a dough hook attachment or knead by hand.
- 7
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Tip: Use a thermometer to maintain 25°C.
- 8
Punch down the dough and roll out into a rectangle.
Tip: Use a rolling pin to achieve an even thickness.
- 9
Spread the brown butter mixture evenly over the dough, leaving a 1cm border around the edges.
Tip: Use a spatula to spread evenly.
- 10
Sprinkle streusel topping over the filling.
Tip: Use a spatula to spread evenly.
- 11
Roll the dough into a tight log and cut into 8 equal pieces.
Tip: Use a sharp knife or pastry cutter.
- 12
Place the babkas in a greased baking dish, leaving space between each.
Tip: Use a spatula to spread evenly.
- 13
Cover with parchment paper and let rise for another 30 minutes.
Tip: Use a thermometer to maintain 25°C.
- 14
Bake for 20-25 minutes, or until golden brown.
Tip: Use a thermometer to check internal temperature.
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