Cinnamon Babka
User Reviews
4.9
189 reviews
Excellent
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Prep Time
3 hrs
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Cook Time
2 hrs
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Total Time
5 hrs
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Servings
12 servings
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Calories
355 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Cinnamon Babka
Report
This Cinnamon Babka recipe combines a tender enriched yeast dough with a dark brown sugar and cinnamon filling, finished with a streusel topping. The dough is enriched with butter, oil, vanilla, and eggs, contributing to a soft crumb and rich flavor. The twisting and layering of cinnamon filling through the dough create a sweet, aromatic bread best served sliced. A streusel topping adds a lightly crunchy contrast to the soft interior.
Description
Cinnamon Babka is prepared with a yeast dough that includes active dry yeast proofed in warm milk, sugar, butter, vegetable oil, vanilla extract, eggs, flour, and salt. The dough is mixed and kneaded until smooth, then filled with a cinnamon sugar mixture made from dark brown sugar, flour, cinnamon, salt, melted butter, and egg white, which creates a sweet and well-spiced swirl throughout the bread.
This babka is shaped by rolling out the dough, layering it with filling, then twisting and placing it in a loaf pan before baking. A streusel topping made from brown sugar, flour, chilled butter, and salt adds texture and sweetness on the surface. The result is a loaf with a soft, moist crumb and fragrant cinnamon ribbons.
The babka is sliced into 12 pieces, making it suitable for sharing or serving as a breakfast or dessert bread. It pairs well with coffee or tea. Proper proofing of the yeast and careful layering of the filling are key to achieving the signature babka crumb and swirl.
The notes specify the necessary kitchen equipment and suggest reserving egg whites for the filling and egg wash, ensuring a glossy surface. Pay attention to the milk temperature to successfully proof the yeast for good rise.
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Ingredients
Dough Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3 tablespoons granulated sugar plus 1 tsp for activating yeast
- 2/3 cup whole milk warmed to 110 degrees F, plus 1 additional tbsp for egg wash
- 5 tablespoons unsalted butter room temperature
- 1 1/2 tablespoons vegetable oil (I use canola or grapeseed)
- 1 1/2 teaspoons vanilla extract
- 4 egg reserve 1 egg white for egg wash and 1 egg white for cinnamon filling, yolk
- 2 1/2 - 3 1/4 cups all-purpose flour flour amount detailed in instructions below
- 1 teaspoon kosher salt
Cinnamon Filling Ingredients
- 1 cup dark brown sugar
- 1/4 cup all-purpose flour
- 3 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter melted
- 1 egg white
Streusel Ingredients
- 1/4 cup dark brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter chilled and cut into small pieces
- 1/4 teaspoon salt
Instructions
- To prepare the dough: Start by dissolving the yeast in the warm milk along with 1 tsp sugar. If you do not have a thermometer, the milk should be warm to the touch but not hot. Whisk the yeast and 1 tsp sugar into the milk to dissolve. Over the next few minutes, the milk/yeast mixture should become foamy as the yeast begins to grow. If it doesn't, this likely means that your yeast has expired or the milk was too hot, causing it to die. Get some fresh yeast and try again, otherwise your babka won't rise... and that would be a major bummer.
- While the yeast proofs, cream together the butter and sugar in a stand mixer fit with the paddle attachment.
- Once the butter and sugar are well combined, add the oil and vanilla extract and mix well at low speed. Add egg yolks 1 at a time and increase the mixer to high. Beat for an additional 2 minutes.
- Turn the mixer back to low speed and add 2 1/2 cups flour and 1 tsp salt, then add the foamy yeast mixture. Be sure to give the yeast mixture a final whisk before adding it in, especially if it is very foamy.
- Mix until just combined, then replace the paddle attachment with the dough hook. Continue to mix, adding 1 tbsp of flour at a time, just until a soft dough forms. The amount of flour you need will vary based on humidity levels; best to add flour slowly and check texture as you go.You want a dough that is soft a pliable, not stiff. The dough should be tacky, but not wet or sticky, and shouldn't cling to the skin. Do not walk away during this part, you also want to keep an eye on the dough to make sure that you do not over mix it. It should be easy to form into a smooth ball.
- Once a soft dough forms that can easily be removed from the hook by hand, transfer it to a lightly floured surface and knead several times, or until you have a smooth ball of dough. Do not over-knead.
- Place the ball of dough into a greased mixing bowl and cover with plastic wrap. I prefer to let the dough rise in the refrigerator overnight, but if you prefer you can let it rise at room temperature for 1-2 hours, or until it has just about doubled in size.
- To prepare the cinnamon filling: Combine all ingredients in a mixing bowl until smooth. Set aside.
- Remove the dough from the refrigerator and allow to come to room temperature, about 1 hour. Once the dough reaches room temperature, roll it on a lightly floured surface until you have a 14x18 inch rectangle.
- Evenly spread the cinnamon filling over the dough, leaving an even 1 inch border around the edge.
- Starting with the long side, roll the dough into a tight log.
- Roll the log back and forth several times, gently spreading it out until the length of the log is about 20 inches.
- Twist the dough into a figure 8 and pinch the ends together. Sometimes using a bit of water will help the ends to stick.
- Line your loaf pan with parchment paper, then lightly spray the parchment with nonstick cooking oil spray. Transfer the dough to the lined loaf pan. Cover the pan with a tea towel, or loosely with plastic wrap, and allow to rise for 1 hour, or until the babka completely fills the pan. It will get pretty big!
- While the dough is rising, prepare the streusel by combining the ingredients in a mixing bowl until well combined and crumbly.
- Once the dough has risen, preheat oven to 350 degrees F.Using a very thin skewer, poke a few holes into the babka. This allows steam to be released during baking so that you aren't left with very large gaps between the dough and the filling.
- Brush the babka with an egg wash made from 1 egg white and 1 tbsp of whole milk.
- Sprinkle the streusel over the top of the babka. It will collect more in the crevices, but this is fine. Babka should have a rustic look.
- Place the pan on a baking sheet and bake for 25 minutes, then turn the pan 180 degrees and cook for an additional 25 to 30 minutes, or until it reaches an internal temperature of 185 degrees F in the thickest center part of the babka. The babka will be golden brown and should have a hollow sound when tapped.
- Allow the babka to cool before slicing. This is truly the hardest part of the whole process, but trust me - cutting into it while it’s still hot will leave you with quite a mess. The filling needs time to set up a bit. Even after cooling it will crumble a bit when you slice it. That's part of the charm. Serve with coffee or tea and enjoy your babka bliss!
Notes
- Use a stand mixer with paddle and dough hook attachments for mixing and kneading dough efficiently.
- Warm milk to 110°F to properly activate yeast; avoid overheating to prevent yeast death.
- Reserve 1 egg white for the cinnamon filling and 1 tbsp milk for egg wash to create a shiny crust.
- Slice the finished babka into 12 servings from one 9x5 inch loaf.
Nutrition Information
Show Details
Calories
355kcal
(18%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
89mg
(30%)
Sodium
360mg
(15%)
Potassium
102mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
375IU
(8%)
Calcium
55mg
(6%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 89mg | 30% |
| Sodium | 360mg | 15% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 375IU | 8% |
| Calcium | 55mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
189 reviews
Excellent
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