Babka with nuts is a yeast-based pastry, originating in Jewish populations in several countries. You can fill it with almost anything you want, such as jam or apple and cinnamon, but I think nut is a winner.
3.5 dl lukewarm milk
70 g melted butter
50 g yeast
1 beaten egg
80 g sugar
1 teaspoon cardamom
1 ts salt
1/2 kg mel
1/4 teaspoon baking powder
1 box of nuts
1 god neve mandelspon
Everything is kneaded together and raised for a long time, preferably a couple of hours.
Grease 2 loaf pans with butter or shortening. Roll out the dough into a large rectangle, spread on nuts and roll up.
Split the roll lengthwise, fold it in half and roll each part together so that they fit in each bread form.
Put the molds covered, in a warm place, until the babkas have doubled in size, before roasting them at the bottom of the oven at 180 degrees for approx. 35 min.
I brush the babka with nuts after I take it out of the oven. Then I give it a coat with a mixture of beaten egg and milk. This gives a nice and glossy surface.
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