Imagine combining cinnamon rolls and toast. The cinnamon filling in this babka is akin to the gooeyness of a cinnamon roll and has a crispy outside and a delicate interior. An excellent dessert or breakfast bread. Toast or serve warm with butter or cream cheese.
| Prep Time: | 30 mins |
| Rise Time: | 2 hrs 10 mins |
| Bake Time: | 45 mins |
| Cool Time: | 30 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 12 |
| Yield: | 1 cinnamon babka |
Ingredients
- 3 cups all-purpose flour
- 1 (.25 ounce) package instant yeast
- ¼ cup granulated sugar
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon ground cinnamon
- 1 large egg
- ½ cup warm water (105 degrees F to 115 degrees F)
- 5 tablespoons unsalted butter, at room temperature
- 1 ½ teaspoons vanilla extract
- cooking spray
- ½ cup firmly packed light brown sugar
- ¼ cup all-purpose flour
- 4 teaspoons ground cinnamon
- ¼ cup unsalted butter, melted and cooled
- 1 large egg yolk
- 1 tablespoon tap water
- 2 tablespoons all-purpose flour
- 1 tablespoon firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 2 tablespoons cold unsalted butter
Instructions
- 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.
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- 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.
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- Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9×18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9×5-inch loaf pan with cooking spray.
- 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.
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- 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.
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- 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.
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- Preheat the oven to 350 degrees F (175 degrees C). 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.
- Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm.
- Use rapid rise instant yeast in this recipe; if your yeast isn’t in a .25 oz package, you will need 2 1/4 teaspoons. You don’t want to make your braid too tight so that the bread has nowhere to go, but not so loose that you lose the effect. Aim to get between 5 and 7 twists.