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Cinnamon Babka
Cinnamon Babka
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Prep Time:
210 minutes
Cook Time:
35 minutes
Total Time:
485 minutes
Indulgent cinnamon babka - a decadent yeast bread oozing with sweet, sticky cinnamon filling, baked to golden perfection.
Ingredients:
  • For the dough
  • 4 3/4 cups (570g) bread flour
  • 1/3 cup (70g) sugar
  • 3 teaspoons instant yeast
  • 1 teaspoon salt
  • 2/3 cup (160 milliliters) whole milk, lukewarm (100°F)
  • 3 large eggs, room temperature
  • 10 tablespoons (150g) unsalted butter, softened, plus more for greasing loaf pans
  • For the filling
  • 2 cups (426g) brown sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (15g) all-purpose flour
  • 2 tablespoons ground cinnamon
  • For the syrup
  • 1/2 cup (120 milliliters) water
  • 2/3 cup (133g) sugar
  • Special equipment
  • Two 9x5-inch or 8 1/2 x4 1/2-inch loaf pans
Instructions:
  • Combine the dry ingredients: Use a stand mixer with a dough hook attachment to blend the flour, sugar, yeast, and salt together in a bowl.
  • Prepare the dough: Combine warm milk and eggs in the mixer and mix on low speed for about 5 minutes until fully integrated and a rough ball forms. Increase the speed to medium and knead until the dough is elastic and no longer sticks to the sides of the bowl. This should take around 5 minutes; ensure the dough gathers around the hook. Rest the dough uncovered for 10 minutes to allow the gluten to relax before adding the butter.
  • Incorporate butter: Gradually add softened butter to the mixer on medium speed, one tablespoon at a time. Ensure each tablespoon is fully mixed in before adding the next, allowing the dough to absorb the butter. This process should take 5 to 8 minutes in total.
  • Knead the dough on medium speed for about 10 minutes until smooth, not sticking to the bowl. Look for a clean bowl and a slapping sound for the perfect dough consistency ready for rising.
  • Shape dough into a ball on a clean surface, grease bowl, cover dough with plastic wrap, and let it rise at room temperature for 1 1/2 hours until noticeably puffy but not doubled. Transfer covered bowl to refrigerator to rise and develop flavor overnight (up to 2 days). For a same-day option, chill dough in the refrigerator for at least 1 hour before shaping to improve texture and ease of handling.
  • Prepare the delightful cinnamon filling by smoothly combining brown sugar, butter, flour, and cinnamon in a medium mixing bowl using a rubber spatula.
  • Prepare a clean work surface by dusting it with flour. Transfer the chilled dough onto the surface. Use a sharp knife or dough scraper to separate the dough into two halves. Work with one half while keeping the other covered in the refrigerator.
  • Roll out the dough: Dust the top with flour and use a rolling pin to shape a 10x15 inch rectangle with the short edge closest to you. If the dough is cold, it should not stick much. Lift and move the dough as needed, adding flour if it starts to stick.
  • Spread half of the aromatic cinnamon filling over the dough using an offset spatula or your hands, ensuring to leave a 1/2-inch border along the top edge of the rectangle.
  • Roll the dough into a tight spiral, beginning with the edge nearest to you. Wrap the rolled dough in plastic wrap and chill in the freezer for 10 minutes. Repeat the process with the second piece of dough and place it in the freezer while you get the pans ready.
  • Prepare the loaf pans by generously greasing them with butter and lining them with parchment paper, leaving overhang on the long sides for easy lifting later. Use either 9x5-inch or 8 1/2 x4 1/2-inch loaf pans.
  • Shape the babkas: Take the dough out of the freezer and cut the log in half lengthwise using a sharp knife or dough scraper. Twist the halves together into a helix by pinching the ends and intertwining them a few times, ensuring the cut-side with the cinnamon layers is visible. Carefully move the babka into one of the pans and cover with plastic wrap or a kitchen towel. Repeat with the second dough piece.
  • Allow the dough to rise at room temperature until it nearly doubles in size, for about 1 1/2 to 2 hours. It should be puffy and reach about 1/2-inch below the rim of the pan.
  • Preheat the oven to 350°F with a rack in the middle when the loaves are nearly ready to bake.
  • Bake the babkas uncovered for 35 to 40 minutes until they are beautifully golden on top and a toothpick or instant thermometer inserted registers 190°F for perfect doneness.
  • Prepare the syrup: Simmer sugar and water in a small saucepan over medium heat until the sugar dissolves completely. Remove from heat and set aside.
  • After baking the babkas, pierce the tops in several places with a sharp knife or skewer. Then, generously brush them with syrup to sweeten, moisten, and add an attractive shine. Adjust the amount of syrup based on your preference.
  • Let the babkas rest in their pans for 10 minutes to cool slightly and absorb the syrup. Avoid sticking by using parchment paper to lift the loaves onto a wire rack to finish cooling. Slice and serve only when completely cooled to room temperature for best texture. Please rate and leave feedback below if you enjoyed the recipe!

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