Cinnamon-Walnut Stuffed Challah Bread: A Braided Masterpiece of Sweetness
There’s an old adage, often heard on the ski slopes, that my Dad always recites: “if you’re not falling, you’re not learning.” This profound wisdom isn’t just for navigating snowy mountains; it resonates deeply in all aspects of life, especially in the kitchen. As an avid baker, I know the frustration of culinary missteps all too well. Some days, cakes refuse to rise, pies fail to set, and innovative ideas simply don’t come to fruition. These moments can be disheartening, a testament to the fact that even experienced hands still have much to learn.
However, those inevitable flops make the successes all the more rewarding and incredibly sweet. This week, after a few failed attempts and a good dose of perseverance, pulling a gloriously golden-brown, beautifully braided loaf of **Cinnamon-Walnut Stuffed Challah Bread** from the oven felt like a true triumph. The comforting aroma alone was intoxicating, filling the entire house with the promise of something truly special and making all the previous efforts absolutely worth it.
Just look at that loaf! Every swirl of cinnamon and walnut, every perfectly braided strand, speaks to the dedication and love poured into its creation. This isn’t just bread; it’s a celebration of flavor, texture, and the simple joy of baking.
The Inspiration: A Challah-Babka Fusion Known as “Babkallah”
This exquisite recipe takes direct inspiration from the chocolate “babkallah” featured in a holiday issue of Bon Appetit. The very concept of a babka-shaped challah immediately captivated my imagination. For those unfamiliar with these traditional Jewish breads, challah is renowned for its rich, eggy, and subtly sweet crumb, often braided and served on Shabbat and other holidays. Babka, conversely, is a sweet, yeasted bread or cake, typically swirled with lavish fillings such as chocolate, cinnamon, or fruit, and holds a cherished place in Eastern European Jewish cuisine.
The “babkallah” concept ingeniously merges the finest characteristics of both: the tender, brioche-like texture and beautiful braiding of challah with the decadent, swirled filling reminiscent of a babka. While the original chocolate variation from Bon Appetit undoubtedly sounds incredible, I must confess that I may never get around to trying it. Why, you ask? Because the irresistible combination of warm, aromatic cinnamon and satisfyingly crunchy walnuts in this particular loaf is all I could ever desire in a sweet bread. Imagine the most divine sticky bun you’ve ever savored, the most comforting cinnamon roll, or the most flavorful challah you’ve ever tasted – then combine those sensory experiences, and you’re still only beginning to approach the sheer deliciousness and unique charm of this Cinnamon-Walnut Stuffed Challah.
Serving Suggestions: Versatile and Irresistible
This Cinnamon-Walnut Stuffed Challah is so rich and flavorful, it truly needs no additional embellishment. Each soft, tender slice, with its mesmerizing swirl of sweet cinnamon and crunchy walnuts, is a complete experience unto itself. Enjoy it just as it is, at any time of day, whether for a leisurely breakfast or brunch, a satisfying afternoon snack with a cup of coffee or tea, or as a surprisingly elegant and comforting dessert. Its versatility and irresistible taste ensure it will be a beloved treat for all.
However, if by some miraculous chance you find yourself with leftover slices (a rare occurrence, I assure you!), this challah would transform into an absolutely phenomenal French toast. The sweet, spiced notes of the bread, combined with its already tender texture, would caramelize beautifully when griddled, creating a breakfast sensation that is truly out of this world. Consider yourself warned, though: this bread is so delicious, it typically disappears long before it ever has a chance to be reimagined as French toast!
Essential Baking Tips for Perfect Challah
baking tip: What is enriched yeast bread?
“Enriched yeast bread” or “enriched yeast dough” refers to a type of dough that contains more than the basic four ingredients of flour, water, yeast, and salt. What sets it apart is the inclusion of significant amounts of added sweeteners and fats, such as butter, oil, eggs, honey, and sugar. These additional ingredients play a crucial role in transforming the bread’s characteristics. The fats tenderize the gluten, resulting in a much softer and more tender crumb, while the sugars and eggs contribute to a richer flavor profile and a beautiful, golden-brown crust. This is why enriched breads, including brioche, babka, and our beloved challah, are often described as luscious, decadent, and wonderfully sweet, offering a distinctly different eating experience than lean breads like rustic loaves or baguettes.
baking tip: Mastering Dough Consistency and Proofing
Achieving the perfect dough consistency is paramount for a beautiful challah. After all the flour has been added, your dough should be noticeably soft, slightly tacky to the touch, but still clean the sides of the mixing bowl. If it’s too sticky, add flour one tablespoon at a time; if too stiff, a tiny bit of milk or water. Knead thoroughly, as indicated in the recipe, to develop the gluten. Furthermore, don’t underestimate the power of proper proofing. Yeast requires a warm (but not hot), draft-free environment to thrive. Allow the dough ample time to double in size during both the first and second rises. This crucial step develops flavor and ensures a light, airy texture in your final loaf. Impatience here can lead to a dense bread, so let time and warmth work their magic.
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Cinnamon-Walnut Stuffed Challah Bread
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Ingredients
For the dough:
- ½ cup whole milk (118 ml)
- ¼ cup honey (85 grams)
- ½ cup unsalted butter (113 grams)
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 envelope active-dry yeast (2 ¼ teaspoons, 7 grams)
- 2 large eggs
For the filling:
- ½ cup unsalted butter , at room temperature (113 grams)
- ¾ cup packed light or dark brown sugar (160 grams)
- 2 cups walnuts , finely chopped (226 grams)
- 1 teaspoon ground cinnamon
Instructions
To prepare the dough:
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Combine the milk, honey and butter in a small saucepan set over medium heat. Warm just until butter is melted. Remove from heat and let cool 5 minutes, or until it is between 120-130° F.
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In the bowl of a stand mixer fitted with a dough hook (you can also use a large bowl and mix by hand), combine 2 cups of the flour, the salt, cinnamon and yeast. Add the milk mixture and mix until smooth. Add the eggs one at a time, mixing after each.
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Add the remaining flour a few tablespoons at a time, letting it incorporate into the dough before adding more. When all the flour has been added, the dough should be very soft, but still clear the sides of the bowl. If necessary, add a few more tablespoons of flour. Continue to knead the dough for about 5 more minutes until it’s smooth and elastic.
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Carefully place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Gently punch down the dough to release gases and knead a few more times by hand.
To assemble the stuffed challah:
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In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, combine the butter, brown sugar, walnuts and cinnamon and mix until smooth. Mixture should be crumbly.
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Divide the dough into 3 pieces. Working with each piece individually, place dough on a well-floured surface and roll into an approximate 12×6-inch rectangle. Sprinkle one third of the walnut mixture on top of the dough. Starting at one long end, tightly roll up the dough and carefully transfer to a sheet pan lined with parchment paper, seam side-down. Repeat with remaining 2 pieces of dough.
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When you have finished rolling up all 3 pieces of stuffed dough, braid them together on the sheet pan, tucking the ends under. Cover with greased plastic wrap and let rise in a warm place until doubled again, about 30-45 minutes.
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Meanwhile, preheat oven to 350° F. Make an egg wash with 1 large egg and a teaspoon of water and brush on the loaf. Bake until golden, about 35-40 minutes. Let cool 15 minutes before transferring from sheet pan.
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Bread is best the day it is baked, but will keep in an airtight container for a few days.
Notes
A Note on Our Partnership with Diamond of California
Disclosure: This post is proudly sponsored by Diamond of California as part of a long-term culinary ambassadorship. I believe wholeheartedly in transparency and want to assure you that all opinions expressed here are genuinely my own. Partnerships with brands I genuinely love and believe in, like Diamond of California, are instrumental in making it possible for Completely Delicious to continue bringing you exciting recipes and high-quality content. Their premium nuts are a staple in my kitchen, providing the perfect crunch and rich flavor for delightful creations like this Cinnamon-Walnut Stuffed Challah.
To explore more fantastic holiday recipes featuring delicious nuts and discover their wide range of quality products, please visit the official Diamond Nuts website. You can also connect with them and find more inspiration on their social media platforms, including Facebook, Twitter, YouTube, Pinterest, and Instagram.