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Cinnamon Babka

4

235 min

Cinnamon Babka

Cinnamon Babka Photo 1

Time

235 min

Serving

12 persons

Calories

276

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Think cinnamon toast meets cinnamon roll. This cinnamon babka has a crunchy texture on the outside, is tender on the inside, and the cinnamon filling is similar to the gooeyness of a cinnamon roll. A perfectly delicious breakfast or dessert bread. Serve warm or toast and serve with butter or cream cheese.

Ingredients

  • all-purpose flour: 3 cups
  • instant yeast: 1 pack (.25 ounce pack)
  • granulated sugar: 0.25 cup
  • kosher salt: 1.25 tsp
  • ground cinnamon: 0.25 tsp
  • egg: 1 piece
  • warm water (105 degrees F to 115 degrees F): 0.5 cup
  • unsalted butter, at room temperature: 5 Tbsp
  • vanilla extract: 1.5 tsp
  • cooking spray: 0 piece
  • firmly packed light brown sugar: 0.5 cup
  • all-purpose flour: 0.25 cup
  • ground cinnamon: 4 tsp
  • unsalted butter, melted and cooled: 0.25 cup
  • egg yolk: 1 piece
  • tap water: 1 Tbsp
  • all-purpose flour: 2 Tbsp
  • firmly packed light brown sugar: 1 Tbsp
  • ground cinnamon: 0.5 tsp
  • kosher salt: 0.125 tsp
  • unsalted butter: 2 Tbsp (cold)

Metric Conversion

Stages of cooking

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  1. Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
    Cinnamon Babka Photo 2
  2. Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
    Cinnamon Babka Photo 3
  3. Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes.
    Cinnamon Babka Photo 4
  4. Lightly spray a 9x5-inch loaf pan with cooking spray.
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  5. While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
    Cinnamon Babka Photo 6
  6. Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
    Cinnamon Babka Photo 7
  7. Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
    Cinnamon Babka Photo 8
  8. Preheat the oven to 350 degrees F (175 degrees C).
    Cinnamon Babka Photo 9
  9. Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
    Cinnamon Babka Photo 10
  10. Set the pan on a wire rack and allow to cool, 10 minutes. Remove from pan; let cool slightly, about 20 minutes more. Serve warm.
    Cinnamon Babka Photo 11

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