Description

A soft, buttery, swirled yeast bread filled with cinnamon sugar. This indulgent loaf fills your home with a warm, comforting aroma and is perfect for breakfast, dessert, or a special treat. It's a family tradition in the making, with a beautiful rustic charm.

Ingredients

Scale

3 ½ cups all-purpose flour
¼ cup granulated sugar
1 packet instant yeast (2 ¼ teaspoons)
1 teaspoon salt
½ cup warm milk
2 large eggs
½ cup unsalted butter, softened
¾ cup packed brown sugar
1 tablespoon ground cinnamo
½ cup unsalted butter, softened (for filling)
¼ cup water (for simple syrup, optional)
¼ cup granulated sugar (for simple syrup, optional)

Instructions

Make the dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs. Mix until a shaggy dough forms. Knead in the softened butter (from the dough list) and continue kneading for about 8 minutes until the dough is smooth and elastic
Let it rise: Place the dough in a greased bowl, cover with a towel, and let it rest in a warm place for 1 hour, or until doubled in size
Prepare the filling: In a small bowl, mix together brown sugar and cinnamon. Set aside
Shape the babka: On a lightly floured surface, roll the dough into a 12×16 inch rectangle. Spread the softened butter (from the filling list) evenly over the dough. Sprinkle the cinnamon-sugar mixture on top. Starting from a long edge, roll the dough tightly into a log. Cut the log in half lengthwise. Twist the two halves together, keeping the cut sides facing up. Place the twisted dough in a greased 9×5 inch loaf pa
Second rise: Cover the pan loosely with plastic wrap or a towel. Let it rise for another 45 minutes, or until puffy
Bake: Preheat oven to 350°F (175°C). Bake the babka for 30-35 minutes, until golden brown and a thermometer inserted into the center reads 190°F (88°C). If using the simple syrup, while the babka bakes, boil water and granulated sugar together for 2 minutes. Brush the syrup over the hot babka immediately after removing from the oven. Let cool completely in the pan before slicing

Notes

Use room temperature ingredients for best results.

Do not rush the rising time; a slow rise builds better flavor.

Don't worry about making the twist perfect; a rustic babka has charm.

Brush with simple syrup to keep the babka moist for days.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert / Breakfast
Method: Baking
Cuisine: Jewish / Eastern European

Nutrition

Serving Size: 1 slice
Calories: 310 kcal
Sugar: 18g
Sodium: 220mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg

Keywords: cinnamon babka, babka, sweet bread, yeast bread, brunch, dessert, cinnamon swirl