Traditional Russian baking meets modern ingredients in this exquisite Lemon Nut Babka. A tender, yeasted dough infused with lemon zest and studded with toasted hazelnuts, finished with a bright citrus glaze—this is a pastry that elevates the classic babka into a refined dessert. The subtle tang of lemon balances the richness of butter and nuts, while the soft, pillowy crumb melts in your mouth. Pair it with a warm cup of non‑alcoholic mulled wine for a truly comforting experience. Whether served for brunch, afternoon tea, or a festive gathering, this babka is a showstopper.
About This Recipe
The babka has deep roots in Eastern European baking—a sweet, yeast‑risen bread often enriched with butter, eggs, and dried fruit. Our version takes inspiration from the lemon‑nut variations found in Russian home kitchens, updating it with a high‑rise dough that benefits from the power of a best planetary mixer. The result is a luxuriously soft loaf with a crisp, sugary crust. The lemon adds a bright, aromatic note, while the toasted hazelnuts provide a satisfying crunch. This babka is perfect for those who appreciate artisanal baking without fuss.
Ingredients
- For the dough: 250 ml warm milk, 3 tablespoons sugar, 1 packet vanilla sugar, 2 tablespoons fresh lemon juice, a pinch of salt, 1 large egg (room temperature), 500 g all‑purpose flour, 7 g (1 packet) instant yeast, 60 g unsalted butter (softened)
- For the filling: 150 g hazelnuts, 60 g unsalted butter (softened), 50 g sugar, zest of 2 lemons, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon
- For the glaze: 150 g powdered sugar, 3–4 tablespoons water (or organic vodka for an adult twist)
- Plus: extra lemon zest for garnish, butter for greasing the pan
Step‑by‑Step Instructions
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Make the dough: In a large bowl, whisk together the warm milk, sugar, vanilla sugar, lemon juice, salt, and egg. In the bowl of your planetary mixer, combine the flour and yeast. Pour in the wet mixture and mix on low speed until a shaggy dough forms. Add the softened butter and knead for 8–10 minutes until smooth and elastic. Form the dough into a ball, place in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
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Prepare the filling: While the dough rises, toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool, then grind them in a food processor for nut butter until fine but not pasty. In a small bowl, combine the softened butter, sugar, lemon zest (reserve a bit for garnish), vanilla, and cinnamon. Stir in the ground nuts until a spreadable paste forms.
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Shape the babka: Turn the risen dough out onto a lightly floured surface. Roll it into a rectangle about 1 cm thick. Spread the nut filling evenly over the dough, leaving a 1‑cm border. Roll the dough tightly from the long side into a log. Pinch the seam to seal.
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Place in pan: Generously butter a loaf pan (or use an oil sprayer for even coverage). Carefully transfer the rolled dough into the pan, seam side down. Cover loosely with a towel and let rise for another 30 minutes while the oven preheats.
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Bake: Preheat the wall oven microwave combo to 180°C (350°F). Bake the babka for 40 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
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Glaze and serve: In a small bowl, whisk together the powdered sugar and water (or organic vodka for a spirited version) until smooth. Drizzle the glaze over the warm babka. Sprinkle with the reserved lemon zest. Slice and serve with non‑alcoholic mulled wine or a fresh espresso.
Tips for Perfect Babka
- Proofing: For the best rise, keep the dough in a warm, draft‑free spot. A commercial countertop convection oven set to the proofing function can work wonders.
- Nuts: Toasting the hazelnuts deepens their flavor. If you prefer less crunch, grind them finer in a glass food processor.
- Glaze consistency: Adjust the liquid until the drizzle is thick but pourable. An immersion blender ensures a silky, lump‑free glaze.
- Air fryer finish: For an extra‑crisp top, once the babka is baked, pop it into an air fryer at 180°C for 3–4 minutes.
Variations
This babka welcomes creativity. Replace the hazelnuts with walnuts or almonds. Add 1/3 cup chocolate‑covered raisins to the filling for a sweet‑tart surprise. For a citrusy twist, swap half the lemon zest with orange zest—or try our Catalan sponge cake if you’re in the mood for a different texture. The dough also works beautifully with a cinnamon‑sugar swirl.
FAQ
Can I make the dough in advance?
Yes. After the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate overnight. Bring to room temperature before rolling. A spacious refrigerator helps keep the dough cold.
How do I prevent the babka from drying out?
Brush the baked babka with a simple syrup (equal parts sugar and water) immediately after removing from the oven. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed babka—then glaze after thawing.
Can I use a microwave pressure cooker to speed up proofing?
Yes. Place a cup of hot water in a microwave pressure cooker, set the dough inside, and close the lid. The warm, humid environment cuts proofing time by about half.
What’s the best way to grind hazelnuts without turning them into butter?
Pulse the nuts in a food processor in short bursts, or use a wheatgrass juicer (with a grinding attachment) for a very fine, dry texture. Avoid over‑processing.
Can I serve this babka with coffee?
Absolutely. It pairs beautifully with a pour‑over from George Howell coffee or a latte made in a coffee maker designed for Airbnb. The citrus and nuts complement the coffee’s acidity and roast.
Enjoy this lemon‑nut babka as a celebration of Russian baking traditions—modernized, elegant, and utterly delicious. Priyatnogo appetita!
