Chestnut babka is a rich and festive take on this Eastern European bread.  Perfect for the holidays!

Chestnuts roasting on an open fire…

The “Christmas Song” – a favorite of my mother’s, sung in her soft, pretty soprano voice, always sparked a vision of cozy splendor every holiday season.  The idea of a room lit only with the glow of hearth and candle, a few glittering lights on a tree, air filled with the subtle scent of fir, woodsmoke, and toasted nuts filling the air – evoked a sense of calm that I now, as an adult, so desperately long for.  I find myself at odds with the hustle and bustle of the holiday season that always sneaks up too fast, leaving me breathless, and often in tears.  I desire the chilly star-filled nights, the glow of a warm fire, the smiles and embraces of loved ones…  

Alas, modern life so often does not permit these idyllic holiday experiences.  Instead December is  over scheduled, entirely too much shopping for my personal taste, and sleigh loads of expectation heaped upon already overburdened backs.  During other seasons, I find myself headed outside to quiet the chaos in my soul, it is in these colder times that I am drawn into the kitchen to at least produce the foods that match up with my idealized version of holiday bliss.  

For years I have crafted special holiday bakes (such as Douglas Fir shortbread, figgy pudding, frangipane tart to name a few) to fill my home with the special scents and flavors of the holidays.  

This year, a Christmas chestnut babka was in order.

What is a babka?

A babka is a sweet, yeasted, braided bread, made from an enriched dough, traditional to the Jewish communities of Eastern European countries.  This dough is layered and rolled with various fillings including chocolate, cinnamon sugar, poppy seed paste (mohn), as various other jams, jellies and preserves.  Babka is a delicious bread, perfectly served by the slice as a dessert or as a yummy morning treat with coffee or tea.  More than a mere bread, the dough is carefully layered, rolled, sliced, then baked to showcase swirls of exquisite filling encased in a moist, soft bread.  Glazed with syrup fresh from the oven, each slice needs only a smear of butter to complete its glory.

How did chestnuts get associated with Christmas and the Yuletide season?

Chestnuts are far from a traditional babka filling, but sometimes a mixing of traditions and cultures results in a harmonious pairing.  Chestnut trees are native to the southeastern area of North American, and have played a role as a valued subsistence food source for indigenous peoples and colonizers in centuries past (learn more about chestnuts here).  Chestnuts are mature and ready for consumption from about late October through December, aligning perfectly with the holiday season.  Simple put, chestnuts are a seasonal food that aligns perfectly with the holiday season.

Chestnuts on their own are rather subtle.  Their nutty flavor is enhanced and mealy texture mitigated by roasting.  Chestnuts pair beautifully with sugar and spice to make delicious preserves like this one (alternatively, you can purchase ready made chestnut preserves like this one).

Chestnut Babka

I made a few specific choices with this babka to elevate the nuttiness of the humble chestnut.  I sweetened the dough with dark brown sugar to lend a slight caramel flavor to the bread, which is also spiced with additions of cinnamon and nutmeg.  I also added a splash of orange blossom water to both the dough and glaze (that is also flavored with orange juice and zest) to lend this chestnut babka some floral and citrus brightness.

I did a simple three strand plaiting (braiding) of the sliced dough rolls to deliver ample layers to every bite of chestnut babka.  To do this, I sliced one long roll in half and left one roll whole, then braided together.  I also chose to let the dough proof its second rise in the refrigerator overnight to develop flavor and firm up the chestnut filling before baking (allowing a couple hours at room temperature to “wake up” the dough).

The resulting babka is something special.  Tender, moist and enticing with its complex mix of flavors.  The rich nuttiness of the bread and chestnut filling is lightened by the bright citrus zest and orange blossom water in this recipe.

Enjoy your slice of the chestnut babka with a simple smear of softened butter for a delicious and festive treat.

Chestnut Babka with Orange Blossom Water

This delicious chestnut babka is delicious with the festive flavors of orange blossom water and spices. Slice and serve with softened butter for a rich treat!

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Prep Time 6 hours hrs

Cook Time 40 minutes mins

Servings 2 loaves

Ingredients

  

Dough

• 1 package active dry yeast
• 1/2 cup warm whole milk
• 1/3 cup dark brown sugar plus a pinch more
• 4 1/4 cups all-purpose flour plus more for kneading
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 8 tablespoons unsalted butter room temperature
• 1 1/2 teaspoon orange blossom water
• 4 large eggs room temperature, cut into small pieces

Filling

• 2 cups chestnut preserves or jam

Glaze

• 1/2 cup water
• 1/2 cup sugar
• 1 tablespoon orange zest
• 1 teaspoon orange blossom water

Instructions

 

• In a small bowl or ramekin, warm milk to approximate 110-115 degrees F (or slightly warm to the touch. stir in a pinch of drak brown sugar, then sprinkle yeast on the surface of the milk to "bloom." Set aside for about 20 minutes.
• Using a large bowl and sturdy wooden spoon or a stand mixer, combine flour, sugar, salt, cinnamon, and cloves. Stir well to combine. Cut or mix in butter until the well distributed (mixture should look coarse with pea size clumps.
• In a seperate bowl, whisk together the orange blossom water and eggs.
• Make a "well" in your dry mixture. Pour the egg and yeast mixtures into the well, bringing dry ingredients into the wet until well incorporated. At this point your mixture should look very shaggy.
• Turn out your shaggy dough onto a lightly floured surface. Knead well for approximately seven minutes, until the dough is stretchy and somewhat shiny. RESIST the urge to over flour your surface, just add enough to keep the dough from sticking.
• Place your dough into a well greased bowl and cover tightly with plastic film. Let rise in a cool spot for about three hours or doubled in size.
• Once risen, turn your dough onto a lightly floured surface and divide into four equally sized portions. Roll each portion of dough into a rectangle approximately 12 inches by 16 inches. Spread 1/2 cup of chestnut preseves on each retangle. Roll lengthwise into a tight spiral. Repeat until you have four chestnut filled dough spirals.
• Slice two of the sprials in half down the entire length of the roll. Braid one whole spiral and two of the havled spirals. Repeat for the second loaf.
• Transfer to parchment lined loaf pans, tucking edges under. Cover with plastic film. Rise for about 1-2 hours, until doubled in size. Alternatively, you can place the loaves in the refrigerator overnight, then bring the loaves to room temperature and doubled.
• Remove plastic film and bake in a 350 degree F oven for approximately 40-45 minutes, turning loaves once during the baking process to ensure even browning.
• Meanwhile combine water and sugar in a small saucepan. Bring to a gentle boil for approximately three minutes to thicken. Remove from heat and add orange blossom water and orange zest. Set aside,
• When the babka loaves have baked, remove from oven and pierce loaves 10-15 times each with a long skewer. Brush glaze onto the loaves equally and allow to cool before removing from pans.
• Slice and serve with softened butter.