Maple Walnut Babka

STEP 1: MAKE THE DOUGH

In the bowl of a stand mixer, whisk the flour, sugar, yeast, and salt. Add the milk, eggs, and vanilla and mix on low with the dough hook until a shaggy dough forms. Knead on medium for 5 minutes. With the mixer running, add the softened butter a few pieces at a time, letting each addition disappear before adding more. Knead 6–8 minutes more until the dough is smooth, glossy, and pulls cleanly from the sides. Cover and let rise at warm room temperature until doubled, 1 1/2–2 hours. For easier rolling, you can instead refrigerate it overnight.

STEP 2: MAKE THE FILLING

Spread the walnuts on a baking sheet and toast at 325°F for 6–8 minutes, only until fragrant and barely colored; they toast again in the loaf, and fully toasted nuts turn bitter in the oven. Cool, then chop finely so no large pieces stand proud of the twist. Beat the very soft butter, maple sugar, maple syrup, cinnamon, and salt into a smooth, spreadable paste, then stir in the walnuts.

STEP 3: FILL, ROLL AND SHAPE

Butter the loaf pan and line it with a parchment sling. On a lightly floured surface, roll the dough into a 16 x 12-inch rectangle with a long side facing you. Spread the filling evenly to the edges, leaving a 1/2-inch bare border along the far long edge. Roll up tightly from the near edge into a 16-inch log and pinch the seam. Chill the log for 15 minutes to firm it. Trim the ends, then cut the log in half lengthwise with a serrated knife. With cut sides up, twist the two halves over each other, tuck the ends under, and lay the twist in the pan.

STEP 4: FINAL PROOF

Cover loosely and proof until the dough is puffy and rises about 1/2 inch above the pan rim, 1–1 1/2 hours. Do not shorten this proof; it sets the soft, open texture. Meanwhile, set a rack in the lower-middle of the oven and heat it to 350°F.

STEP 5: BAKE TO TEMPERATURE

Do not egg-wash the loaf; egg wash adds extra browning on top of the maple. Bake for 20–25 minutes, until the top is a deep golden brown. Lay a sheet of aluminum foil loosely over the pan and keep baking for 20–25 minutes more, until the center reads 190–195°F on an instant-read thermometer. Once tented, the exposed maple filling stops coloring while the crumb finishes baking.

STEP 6: SOAK WHILE HOT

While the loaf bakes, simmer the maple syrup, water, and salt for 1 minute, then keep warm. As soon as the loaf comes out of the oven, brush or spoon all of the soak slowly over the top with a pastry brush, letting it sink in before adding more. Because the syrup never sees oven heat, it cannot scorch. Cool in the pan for 20 minutes, then lift out by the parchment and cool completely on a wire rack.

STEP 7: MAKE THE MAPLE SUGAR CANDIES

In a small heavy saucepan, bring the maple syrup and butter to a boil over medium heat. Cook without stirring until it reaches 235–238°F on the thermometer. Take it off the heat and let it cool undisturbed to about 175°F. Stir hard with a wooden spoon until it turns opaque, loses its gloss, and starts to thicken, 3–5 minutes. Working quickly, press it into small silicone molds. Let set for 30 minutes, then unmold. Makes 12–16 small candies.

STEP 8: GLAZE AND FINISH

Whisk the powdered sugar, bourbon, salt, and enough maple syrup to make a thick but pourable glaze. Once the babka is completely cool, drizzle the glaze over the top in loose lines so the twist still shows through. Arrange the maple candies along the top or beside the slices to serve. Glazing a cool loaf keeps the glaze from melting into the soaked crust.