Description
These baklava babka buns combine buttery laminated dough with honey-kissed nuts and aromatic spices, creating individual pull-apart buns that merge the best of Middle Eastern baklava with Eastern European babka traditions. Perfect for brunch, dessert, or special occasions.
Ingredients
FOR THE DOUGH:
4 cups (500g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (7g) instant yeast
1 teaspoon salt
3/4 cup (180ml) whole milk, warmed to 110°F
2 large eggs, room temperature
1/3 cup (75g) unsalted butter, softened
1 teaspoon vanilla extract
FOR THE BAKLAVA FILLING:
2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
1/2 cup (100g) granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 cup (60g) unsalted butter, melted
FOR THE HONEY SYRUP:
1/2 cup (120ml) honey
1/4 cup (50g) sugar
1/4 cup (60ml) water
1 tablespoon lemon juice
1/2 teaspoon rose water or orange blossom water (optional)
Instructions
1. In stand mixer bowl, combine warm milk (110°F), yeast, and 1 tablespoon sugar. Let sit 5-10 minutes until foamy.
2. Toast nuts on baking sheet at 350°F for 5-7 minutes. Cool completely, then mix with sugar, cinnamon, cardamom, and cloves.
3. Add flour, remaining sugar, and salt to yeast mixture. Mix in eggs and vanilla on low speed.
4. Switch to dough hook and knead on medium speed for 8-10 minutes until smooth and elastic.
5. Add softened butter one tablespoon at a time, kneading until fully absorbed.
6. Place dough in greased bowl, cover with plastic wrap, and let rise in warm spot for 1-2 hours until doubled.
7. On floured surface, roll dough into 18×12-inch rectangle, about 1/4-inch thick.
8. Brush entire surface with melted butter using pastry brush.
9. Sprinkle nut mixture evenly over dough, leaving 1/2-inch border on all sides.
10. Starting from long side, roll dough into tight log, pinching seam to seal.
11. Using sharp knife, cut log into 12 equal pieces.
12. Place cut side up in greased 9×13-inch baking dish, spacing 1/2-inch apart.
13. Cover loosely with plastic wrap and let rise 45-60 minutes until puffy.
14. Preheat oven to 350°F (175°C).
15. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F.
16. While baking, make syrup: Combine honey, sugar, water, and lemon juice in saucepan. Bring to boil, reduce heat, simmer 5 minutes. Remove from heat and stir in rose water if using.
17. Immediately pour warm syrup evenly over hot buns as soon as they come out of oven.
18. Let buns cool in pan for at least 30 minutes to absorb syrup before serving.
Notes
For make-ahead: Refrigerate dough overnight after first rise. Bring to room temperature before rolling.
Freeze unbaked shaped buns for up to 2 months. Thaw overnight, bring to room temperature, then bake.
Store baked buns covered at room temperature for 3 days or refrigerate for up to 1 week.
Apply syrup to hot buns for maximum absorption.
Use instant-read thermometer to ensure milk is exactly 110°F for best yeast activation.
Don’t overbake—watch for golden brown tops to keep buns moist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 1 bun
- Calories: 385
- Sugar: 28g
- Sodium: 195mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
Keywords: baklava babka, babka recipe, baklava buns, yeasted pastry, fusion dessert, honey nut buns