White Chocolate Macadamia Nut Babka

We just got back from a trip to Hawaii, and ever since we landed back home I cannot stop craving the flavors of the islands. Fresh pineapple, coconut, poke… and yes, macadamia nuts. While in Kauai, we wandered through a farmer’s market and found a local vendor selling the most amazing flavored macadamias I’ve ever tasted. I always thought I wasn’t a macadamia person — but one buttery, crunchy, perfectly roasted bite and I was converted.

Naturally, I had to turn this into a babka flavor. This white chocolate macadamia nut babka is a swirly, golden loaf that marries the richness of buttery babka dough with the tropical sweetness of white chocolate and the irresistible crunch of macadamias. Basically, it’s a memory of Hawaii in every bite!

Dough

½ Cup milk, warmed

2 ½ Teaspoons instant yeast

1 Egg

1 Egg yolk

¼ Cup sugar

½ Teaspoon kosher salt

2 Cups flour

7 Tablespoons butter at room temperature

Filling

1/2 Cup butter, melted

1/2 Cup brown sugar

1/4 Cup granulated sugar

1 Egg

1/2 Cup all purpose flour

1 Cup macadamia nuts

1 cup white chocolate chips

Whisk egg, egg yolk, sugar, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.

Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.

Prepare the poppyseed filling by melting the butter. Whisk in the brown sugar and granulated sugar. Using a spatula, stir in the rest of the filling ingredients. Make sure to leave the macadamia nuts whole, they will add a better texture to the babka!

Once the dough is done proofing, place on a floured surface and roll into a large rectangle. The dough should be as thin as you can get it. This ensures the most swirls inside the bread.

Using an offset spatula spread the filling over the dough in a thin layer. Starting on the edge closest to you begin to tightly roll the dough away from you until you run out of dough and are left with a log of dough. Pinch the ends together to ensure no filling leaks out while baking.

Using a serrated knife, slice down fully through the log, down the middle. Twist together to form a rope. Then, fold in half again and twist together to form a log.

Place the twisted babka in a loaf pan lined with parchment paper. Allow to rise for another half an hour.

Preheat the oven to 350 degrees Fahrenheit.

Bake for 40-45 minutes. Let cool completely before slicing.