We don’t consider it the lesser babka. If you're a fan of soft, sweet breads with a hint of spice, then this recipe is definitely for you. A traditional babka is a type of Eastern European bread that is braided and often filled with chocolate or nuts. Our cinnamon version is a twist on the classic, featuring a soft, fluffy dough that is infused with a warm, aromatic blend of cinnamon and sugar. The dough is then rolled and filled with a generous amount of the cinnamon sugar mixture, before being braided and baked to perfection. After it is baked, it is brushed with a sugar syrup that gives it that glossy sheen.
The result is a stunning loaf with a beautiful, golden crust and a soft, gooey interior that is bursting with flavor. This recipe is perfect for a weekend baking project, and is sure to impress friends and family alike. It will also make your whole house smell incredible! So why wait? Let's get started on this delicious cinnamon babka!
Ingredients
Servings 16
For the dough
- 1 stick 110 grams unsalted butter cut into small pieces
- 3/4 cup 180 mL whole (full-fat) milk
- 3 1/2 cups 500 grams sifted all-purpose flour plus extra for dusting and kneading
- 1/3 cup 70 grams granulated sugar
- 1 tablespoon 10 grams active dry yeast
- 2 large eggs at room temperature
- 1/2 teaspoon salt
- butter or natural oil for greasing the dough and pan
For filling
- 1 stick 110 grams unsalted butter that is very soft but not completely melted
- 1 cup 240 grams dark brown sugar
- 1 generous tablespoon 15 grams cinnamon
For brushing
- 1 egg
- 2 tablespoons 30 mL milk or water
- For the sugar syrup
- 1/4 cup 60 mL water
- 1/4 cup 50 grams granulated sugar
Nutritional Facts
Nutrition Facts
Cinnamon Babka
Amount per Serving
Calories
276
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
47
mg
16
%
Sodium
139
mg
6
%
Potassium
89
mg
3
%
Carbohydrates
48
g
16
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
5
g
10
%
Vitamin A
239
IU
5
%
Vitamin C
0.01
mg
0
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Make the dough
- Melt the butter in a microwave-safe bowl. Add the milk and stir well.
- Place flour, yeast and sugar in a standing mixer fitted with the dough hook and mix on low speed until combined.
- Add the eggs and milk mixture and mix on medium speed until the dough comes together (2 to 3 minutes). Add salt. If the dough hasn’t come together add a few drops of water or milk. Occasionally scrape the sides of the bowl with a rubber spatula to ensure all the ingredients are well combined.
- Continue mixing for about 10 minutes on medium speed until the dough is completely smooth, elastic and shiny, and pulls away from the sides of the bowl.
The first rise
- With floured hands, transfer dough to a large bowl and grease the top with oil. Cover with a towel or plastic wrap and leave in the fridge for at least half a day or overnight (if placed a long time in the fridge the dough can become hard and that’s normal). Leave it at room temperature to soften for 30 to 60 minutes, or until it’s easy to work with. Alternatively, place at room temperature for 2 to 4 hours or until almost double its original size.
Assemble loaves
- Remove the dough from the bowl and put it on a lightly floured surface. Using a sharp knife or dough scraper, cut the dough in half. Work with only half of the dough at a time. Place a clean towel over the dough you aren’t working with so it won’t dry out.
- In a small bowl whisk together butter, brown sugar, and cinnamon until well combined. It should be a thick, spreadable consistency.
- Roll one piece of dough into a rectangle as wide as the length of your loaf pan and about 3/4 inch thick.
- Using a butter knife or a spatula, smear the filling on the dough in an even layer all the way to the edges. Tightly roll up the dough like a jelly roll and place it on its seam. Repeat with the 2nd half of the dough. *Optional* I've found that freezing the logs for 20 to 30 minutes makes the slicing much easier.
- Prepare the pans: Grease two loaf pans with oil or butter and line with parchment paper, leaving a couple of inches of overhang on the long sides.
- Use a sharp knife or a dough scraper to slice the log in half lengthwise so you have two long pieces and set them with the cinnamon layer exposed. Twist the logs together keeping the cut sides facing up. Transfer the twisted dough to the prepared loaf pan and cover it with a clean towel. Repeat with the 2nd half of the dough.
Second rise
- Allow both shaped (and covered) loaves to rest for 1 to 2 hours (depending on how warm your room is) until almost doubled in size.
Bake
- Preheat the oven to 350°F/180°C.
- Whisk 2 tablespoons of milk with the egg and brush the babka loaves. Bake for 25 to 35 minutes or until babka is golden brown on top. Remove from the oven and generously brush with syrup. Let it cool completely before slicing.
While the babka bakes you will need to make the sugar syrup:
- Bring sugar and water to a simmer until sugar dissolves. Remove from heat and set aside to cool. As soon as the babka leaves the oven brush the syrup all over it. It will seem like too much, but it will taste just right — glossy and moist. Let it partially cool in the pan, then transfer to a cooling rack to cool the rest of the way before slicing.
Video
Notes
First rise: 1 ½ - 4 hours or overnight
Second rise: 45 minutes- 1 hour
Makes 2 babka loaves (in a long bread loaf pan)
How can I make a tasty pareve version (and preferably with oil not margerine)?
Thanks!!