Delicious Spelt Saffron Babka Bread: two ways

Sue Maree P -

A cherished Swedish tradition on December 13th is enjoying saffron buns to celebrate St Lucia Day. This year, I added a creative twist by baking spelt saffron babka bread in two irresistible variations: fig and walnut, and Nutella and almond. Both versions turned out beautifully soft, richly flavoured, and melt-in-your-mouth delicious.

The fig and walnut babka has quickly become my personal favourite. The sweet, natural richness of figs and the earthy crunch of walnuts create a delightful balance of flavours and textures. It pairs perfectly with a cup of coffee or glögg for a cosy winter treat.

The Nutella and almond variation is equally indulgent, offering a luscious chocolatey filling with a subtle nutty undertone. Its swirls of creamy hazelnut goodness make it an instant crowd-pleaser, especially for those with a sweet tooth.

The spelt flour adds a wholesome touch to both versions, complementing the saffron’s warm, aromatic profile. These babkas are a perfect way to honour tradition while introducing a modern, playful twist to the holiday table.

Takes – 15 minutes prep + 1st rest 60mins + 2nd rest 60 mins
Makes – 2 loaves, about 14 slices each
Bakes – 30 mins

Ingredients for 2 loaves

  • Warm water – 120g (1/2 cup)
  • Instant yeast – 14g (about 5 level ts)
  • Sugar – 100g (7 tablespoons)
  • White Spelt flour (or sifted wholegrain) – 600g (about 4.5 cups)
  • Zest of an orange (or lemon) –1/2
  • Eggs – 2 large/medium
  • Salted butter (cut into 2cm cubes) – 150g (about 2/3 cup)
  • Sunflower oil for greasing the forms/tins
  • Salt – 1/4 ts
  • Vanilla essence or sugar – 1 ts
  • Saffron – 1g (dissolve this in the water

Sugar Glaze

  • Sugar – 120g (1/2 cup)
  • Water – 80g (1/3 cup)

Filling Ideas

  • Fig jam or your choice – 2-3 tbsps
  • Walnuts, toasted and chopped – 1/2 cup
  • Nutella or chocolate spread – 2-3 tbsps
  • Almonds flakes – 1/2 cups

Method

  1. Add water, sugar, yeast and saffron to your mixing bowl and stir. (in my video, I added the saffron later, but earlier is better). Add flour, vanilla, orange zest, butter, and eggs, then mix for 1 minute on a low speed, then increase the speed to medium and mix for 3-4 minutes until the dough comes together. You will need to stop the mixer to scrape down the bowl.
  2. Once the dough has formed, remove it from the mixer and place it in a large oiled bowl, cover it with plastic wrap and leave it to rest and rise for about 60 minutes.
  3. Grease 2 small loaf tins with some butter or oil and line the bottom with a piece of baking paper. I used my silicone forms that don't need any baking paper.
  4. Divide the dough into two even pieces, about 550g each. Then roll the dough onto a lightly floured surface approx 38cm x 28cm rectangle. A tip I do: is I check the size with a baking tray. Now add your jam and nut filling to the dough and leave a 2cm border all around the edge. Take the long edge and roll to form a long log, ensure the seam is on the bottom and cut through the centre leaving the top edge (about 2 cm) uncut. Then separate and twist one length over the other, Wrap the ends under and place in your loaf tin. Repeat the process with the second dough. Cover both and rest for 30-60 minutes (winter time they will take longer).
  5. Bake in a preheated oven at 190˚C static or 170˚C fan for 30-40 minutes until cooked in the centre when checked with a skewer. A tip: add a ramekin of water to the base of the oven when baking to add steam and moisture to your bread.
  6. Make the sugar glaze: add water and sugar to a small saucepan and bring it to a boil then simmer until the sugar is melted.
  7. Once the bread is cooked, whilst still warm, brush the tops with the sugar glaze, then rest in the tin to cool before slicing. Store in a sealed container for 3-4 days or in the fridge for 5-7 days. To freshen it up we like to slice and toast under the grill on day 3.