Cardamom Babka

Fluffy cardamom and orange brioche, filled with orange butter and cardamom sugar, baked until golden brown, this Cardamom Babka is like a Swedish Cardamom bun in the form of a babka loaf.

Can you make this Babka in advance?

If you want to bake it the night before, you definitely can; just make sure to let it cool completely and then wrap it up in plastic. Alternatively, you can make the dough in advance and wrap it in plastic on a quarter sized baking sheet and leave it in the fridge overnight. In the morning shape the babka and then bake it!

Pre-ground cardamom versus cardamom seeds

Swedish cardamom buns are made with just the seed part of a cardamom pod. However, when you buy pre-ground cardamom it includes the pod which makes a bit more of a grey color and a more subtle flavor. Both will work but if you can get your hands on just the seeds you’ll get the beautiful black specks and a stronger flavor! If you live in nyc Kalustyans has it!

What is the filling in Babka Bread?

Traditionally there is a chocolate babka and a cinnamon sugar babka. However, this one is an orange and cardamom babka so the filling is made with butter, sugar, orange zest, cardamom, and salt.

How do I know when the dough is finished kneading?

This dough should pass the window pane test which means that when a golf ball sized piece is torn off, you should be able to stretch it gently until light passes through but without it tearing. I usually check it once all of the butter has been fully kneaded into the dough.

You may also like…

• Cinnamon Roll Wreath
• Chocolate Cinnamon Roll
• Lemon Poppyseed Bun

Tips for making a Cardamom Babka

• Make sure the egg and butter are both at room temperature and make sure the salt doesn’t directly touch the yeast.
• To cut down on time in the morning, I recommend making the dough the night before. Once the dough is fully kneaded and wrapped up on the quarter sized baking sheet, it can be kept in the fridge for anywhere from 1 hour to overnight. In the morning take the dough out of the fridge and continue with assembling!
• This dough takes a while to knead and it is quite soft. Don’t be scared to turn up the speed a little once it has come together but know that it will take a bit and it’s ok if it’s still a bit sticky once done kneading.
• When making yeasted dough, ensure that you allow your mixer to fully knead the dough, until it forms a smooth ball and the sides of the bowl are cleaned. This will happen twice while kneading the dough, once before the butter is added and once after.
• When rolling out the dough, try to make it as rectangular as possible. This will help when it comes shaping and cutting the twist. I use a bench scraper to keep reshaping into a rectangle as I roll it because it can be tricky to reshape at the end.
• Depending on where the heat in your oven comes from, make sure to bake the babka in the middle. If you have heat coming from the top and bottom make sure to place it just below the center rack.
• If you aren’t using this USA loaf pan, I recommend lining the loaf pan with parchment paper to prevent it from sticking.

Ingredients

• Orange: Orange zest is in the dough and filling and the juice is used for the orange simple syrup.
• All Purpose Flour: Any all purpose flour will work for this! I have not yet tried any other flours with this recipe.
• Sugar: This recipe uses granulated sugar in the dough, filling and the simple syrup.
• Yeast: In this recipe, instant yeast is used. However, if you are using active dry, simply whisk it in with the warm milk and let it sit for 10 minutes first and then add in the remaining ingredients.
• Cardamom: If possible you want to use cardamom seeds which are black and grind them yourself but if not, pre-ground cardamom will work too.
• Salt: Fine sea salt is used to balance out the sweetness and enhance the flavors.
• Milk: The dough use milk as the liquid in the dough; however, it will also work with non-dairy milks such as almond milk.
• Eggs: I use standard large eggs from the store. There is one whole egg in the dough.
• Butter: The butter adds moisture to the dough and the filling! I recommend Kerrygold unsalted butter for this.

How to make a Cardamom Babka

Orange Cardamom Brioche

• Use a spice grinder or mortar and pestle to grind the cardamom seeds if needed.
• In the bowl of a stand mixer, add in the sugar and half of the orange zest. Rub the zest into the sugar with your fingers until combined and fragrant.
• Add in the flour, ground cardamom, and yeast, and whisk to combine.
• Sprinkle in the salt. Then add in the egg and warm milk.
• Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.
• Add half of the butter in and knead again until incorporated (about 5 minutes). Add in the second half of the butter and knead once more until smooth. The dough should pass the window pane test *see notes section for more info.
• Line a quarter sized baking sheet with a sheet of plastic wrap. Shape the dough into a rough rectangle that is about an inch thick. Top the dough with another sheet of plastic wrap.
• Place the dough on the sheet pan into the fridge for at least an hour or up to overnight. I usually keep it in there for about 2 hours but make it work in your schedule!

Fillings

• In one small bowl stir together the sugar and ground cardamom to make the cardamom sugar.
• In a medium bowl, add in the sugar and the other half of the orange zest. Rub the zest into the sugar with your fingers until combined and fragrant.
• Stir in the salt and then add in the soft butter.
• Stir together with a fork or spoon until combined.
• Set aside until ready to assemble.

Assemble

• Preheat the oven to 375 F and place a rack in the center of the oven. Or just below if the heat comes from the top of the oven.
• If not using this USA loaf pan, line your loaf pan with parchment paper.
• Once the dough has chilled (it won’t grow much but should be a little puffy), unwrap it and tip it out onto a lightly floured work surface. Roll it out to a 10″ x 18″ rectangle. Try to keep the dough as right angled as possible while rolling it out and use flour as needed to keep the dough from sticking.
• Spread the orange butter over the entire surface of the dough.
• Sprinkle the buttered surface with all but 2 tablespoons of the cardamom sugar.
• Roll the dough up, starting with one short side. Roll it up tightly but make sure not to squeeze out the filling.
• Once fully rolled, seal the edge of the dough to the roll by pinching the dough to the roll. Give the roll a few squeezes while also ever so slightly stretching it out.
• Use a long sharp knife to cut the roll in half lengthwise. Open the two halves so that the cut sides are face up. Cross the two halves over one another creating an X.
• Then, twist the two halves together keeping the cut sides face up. Pinch the ends of each half together to keep it from untwisting. Then twist the other half together and repeat pinching the ends.
• Tuck the ends under the twist and lower it into the pan, you will have to scrunch the twist together a little to make it fit which will make the twist fatter. Gently press the twist down so that it reaches the sides of the pan.
• Cover the pan with plastic and set aside for at 30-45 minutes to proof until puffy.

Bake

• Make an egg wash by whisking an egg, a 1/4 teaspoon of salt and a tablespoon of water together. Brush the top of the twist with the egg wash.
• Place the loaf pan on a quarter or half sized baking sheet into the preheated oven, close the door and turn the temp down to 350 F and bake for 25 minutes. Then rotate the pan 180 degrees and bake for another 20 minutes.
• Make the orange simple syrup while the babka bakes. Combine orange juice and sugar in a microwave safe bowl or glass. Heat in 15-30 second intervals, carefully stirring in between until all of the sugar has dissolved.
• The twist should be a deep golden brown once done baking. Take the pan out of the oven and spoon the simple syrup over the top.
• Sprinkle the top with the remaining cardamom sugar.
• Let the twist cool for ten minutes and then carefully loosen the twist from the sides of the pan with a wooden or rubber spatula.
• Carefully tip the twist out, and place it upright on a sheet of parchment.
• Allow the babka to cool fully before cutting into it (if you can).

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.