Ingredients:

  • 1 cup (240 ml) whole milk, lukewarm
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ¼ cup (50g) granulated sugar
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 4 large eggs, lightly beaten
  • ½ cup (113g) unsalted butter, softened, cut into cubes
  • Zest of 1 lemon
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (170g) honey
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1 large egg, lightly beaten
  • 1 tablespoon milk

Instructions:

  1. Warm milk, add yeast and sugar. Let stand until foamy (5-10 minutes).
  2. In a mixing bowl (or stand mixer bowl), combine flour, salt, and lemon zest. Add the yeast mixture and eggs. Mix until a shaggy dough forms.
  3. Gradually add softened butter, a few pieces at a time, mixing until fully incorporated and the dough is smooth and elastic.
  4. Cover the dough and let rise in a warm place until doubled in size (about 1-1.5 hours).
  5. Whisk together melted butter, honey, sugar, cinnamon, nutmeg, and salt.
  6. Punch down the dough. Divide in half. On a lightly floured surface, roll out each half into a rectangle. Spread half of the honey filling over each rectangle.
  7. Roll each rectangle tightly into a log. Cut each log lengthwise down the center, leaving one end attached. Braid the two strands together, cut-side up. Pinch the ends together to seal.
  8. Place the braided babkas into the prepared loaf pan. Cover and let rise for another 30-45 minutes.
  9. Brush the babka with egg wash. Bake in a preheated oven until golden brown and baked through. (Internal temp 190F).
  10. Let cool slightly in the pan before transferring to a wire rack to cool completely.