Description
This Cinnamon Babka is a soft, rich, and beautifully twisted yeast bread infused with a cinnamon-sugar filling, baked to a golden perfection and finished with a shiny sugar syrup glaze. Perfect for breakfast or an indulgent snack, this recipe combines traditional techniques with straightforward steps for a delicious homemade treat.
Ingredients
Dough Ingredients
- 75 ml (5 tablespoons) Full Cream / Whole Milk
- 60 gr (1/4 cup) Caster Sugar
- 9 gr (2 teaspoons) Instant Yeast
- 3 Eggs (at room temperature)
- 350 gr (2 1/3 cups) Plain/AP Flour
- 1 teaspoon Ground Cinnamon
- 1/3 teaspoon Fine Salt
- 90 gr (6 tablespoons) Unsalted Butter (soft)
Cinnamon Filling
- 120 gr (1/2 cup) Unsalted Butter (soft)
- 100 gr (1/2 cup) Brown Sugar
- 2 teaspoons Ground Cinnamon
Egg Wash
- 1 Egg (for the Egg Wash, optional)
Sugar Syrup
- 80 gr (1/3 cup) Caster Sugar
- 80 ml (1/3 cup) Water
Instructions
- Babka Dough Preparation: Place the lukewarm milk in the bowl of a stand mixer, mix it with one tablespoon of the caster sugar. Add the instant yeast, stir gently, and let it bloom for about 10 minutes until bubbly and frothy.
- Mixing the Dough: Add the eggs to the mixture, then add the plain flour, remaining caster sugar, ground cinnamon, and fine salt. Using the dough hook attachment, knead on medium speed until a sticky dough forms.
- Incorporating Butter: Gradually add the soft butter in small pieces while kneading at medium-high to high speed, ensuring each addition is fully incorporated. Continue kneading for about 10 minutes until the dough passes the windowpane test. The dough should be soft and slightly sticky, which is normal.
- First Proof: Cover the bowl with a tea towel and let the dough proof in a warm spot for about 1.5 hours, or until it doubles in size.
- Preparing Cinnamon Filling: In a small bowl, mix the soft butter, brown sugar, and ground cinnamon until well combined.
- Shaping the Babka: Punch down the risen dough to release air and transfer to a lightly floured surface. Roll the dough into a 30 x 40 cm (12 x 15 inch) rectangle. Spread the cinnamon filling evenly over the surface.
- Forming the Twist: Roll the dough tightly from the longest side into a log shape. Cut the log lengthwise in half, then twist the two pieces around each other to expose the layers and filling.
- Second Proof: Place the twisted dough into a greased and lined loaf pan (11.5 x 30 cm or 4.5 x 12 inches). Brush the top with the egg wash if using. Cover with a tea towel and proof in a warm place for 30 to 45 minutes.
- Baking: Preheat the oven to 180°C (350°F). Bake the babka for 25 to 30 minutes until puffed and golden brown on top.
- Preparing Sugar Syrup: While the babka bakes, combine the caster sugar and water in a small saucepan. Heat over medium heat until the sugar dissolves completely, then remove from heat.
- Finishing: Remove the babka from the oven and immediately brush the hot sugar syrup generously over the top to add shine and sweetness. Let the babka cool completely in the pan before removing it.
Notes
- For the windowpane test: stretch a small piece of dough between your fingers; it should stretch thin enough to become translucent without tearing.
- Use soft unsalted butter for both the dough and filling to achieve a smooth texture and rich flavor.
- Proofing times may vary depending on the ambient temperature; dough should double in size during the first proof.
- The egg wash is optional but will give the babka a beautiful shiny, golden crust.
- Allow the babka to cool completely before slicing to maintain its structure and prevent the filling from spilling out.
