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Almond Croissant Babka

Soft buttery brioche dough swirled with a sweet almond filling topped with flaked almonds and a dusting of icing sugar. 

If you love almond crossishts you have got to make this. 

My recipe is made without eggs and it can also be made without dairy (for all my vegan friends!!)

Almond Croissant Babka

We start by making a soft buttery brioche dough which is rolled into a rectangle. For that much loved almond filling we are using ground almonds and almond butter which give that incredible bakery taste. The dough is rolled and then braided before being topped with almond flakes. Baked until golden the result is swirls of buttery brioche that taste just like an almond croissant.

Tips for making the best babka:

  • Don’t overheat your milk - milk too hot will kill your yeast! It should be a similar temperature to a warm bath. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy. The time this takes can vary but should take around 15 minutes.

  • Make sure to use room-temperature butter for the filling - melting the butter will cause it to seep out of the babka whilst baking and if it is too solid you won't be able to spread it!

  • Use bread flour for the softest and fluffiest dough.

  • Do not over-proof or under-proof your loaf - it is ready to bake when they have increased in volume, and an indentation springs back when you press the edge of the dough with your finger.


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