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The Best Cinnamon Babka Recipe

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★★★★★

5 from 102 reviews

This delightful cinnamon babka recipe features a rich, buttery yeast dough swirled generously with a sweet cinnamon-sugar filling. The dough undergoes a long, slow rise to develop complex flavors, then is carefully braided and baked to a golden crust with a tender, fluffy crumb. Finished with a simple sugar syrup glaze for a shiny, moist finish, this babka makes an irresistible breakfast or dessert treat perfect for any occasion.

Ingredients

Scale

Dough:

  • 120 g whole milk (lukewarm)
  • 2 ½ teaspoons instant yeast (or active dried yeast)
  • 50 g granulated sugar
  • 500 g all-purpose flour
  • 4 large eggs
  • 1 teaspoon vanilla paste (or extract)
  • 1 teaspoon salt
  • 170 g unsalted butter (at room temperature, cubed)

Filling:

  • 113 g unsalted butter (softened)
  • 150 g soft brown sugar
  • 1 ½ tablespoons ground cinnamon
  • Pinch salt
  • 50 g granulated sugar

Syrup:

  • 60 g water

Instructions

  1. Activate yeast: Add the warm milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, let sit 5-10 minutes until foamy to activate.
  2. Form dough: Add eggs, flour, vanilla, and salt to the milk mixture and mix until the dough forms and thickens.
  3. Incorporate butter: Gradually add cubed room temperature butter to the dough, mixing continuously to combine fully.
  4. Knead dough: Mix on medium speed for at least 15 minutes until the dough passes the windowpane test and pulls away from the bowl, developing gluten and becoming soft but strong.
  5. First proof: Shape dough into a ball, place in lightly oiled bowl, cover, and let rise in a warm place until doubled in size.
  6. Optional overnight rise: After one hour at room temperature, cover tightly and refrigerate for 8-16 hours for enhanced flavor. Bring dough back to room temperature before shaping; it will be stiff but loosens up.
  7. Prepare filling and pans: Beat softened butter, brown sugar, cinnamon, pinch of salt, and granulated sugar into a creamy paste. Grease and line two 9×5 inch loaf pans with parchment paper.
  8. Divide dough: Deflate dough, weigh, and divide into two equal pieces. Roll each into an 11×14 inch rectangle on a floured surface.
  9. Fill and roll: Spread half the cinnamon filling evenly over each rectangle, leaving a ½ inch border. Roll tightly from the long side into a log and refrigerate for 15 minutes to firm up.
  10. Braid babka: Slice each log lengthwise, twist the halves over each other to form a braid, tucking ends underneath. Place braids into prepared pans.
  11. Second proof: Let babkas rise again at room temperature until nearly doubled, about 1-2 hours depending on room temperature.
  12. Preheat oven: Heat oven to 350°F (180°C) and position rack in the center.
  13. Bake babkas: Bake for 35-40 minutes until deep golden brown. Cover loosely with foil if browning too quickly.
  14. Make syrup: While baking, combine water and sugar in a saucepan, simmer until sugar dissolves, then remove from heat.
  15. Glaze babkas: Brush the baked babkas liberally with the sugar syrup immediately after pulling them from the oven.
  16. Cool and serve: Let cool in pans for 20 minutes, then transfer to a wire rack to cool completely. Serve at room temperature or slightly warm.

Notes

  • For best flavor, use active dry yeast and allow the dough to proof overnight in the fridge.
  • Ensure butter for the dough is at room temperature to incorporate smoothly.
  • Use a stand mixer with dough hook for efficient kneading, or knead by hand for about 20 minutes.
  • Be careful not to overfill the dough before shaping to avoid leaking during baking.
  • If the babka tops brown too quickly, tent with foil to prevent burning while finishing baking.
  • The sugar syrup glaze keeps the babka moist and adds a beautiful shine.
  • Store babka wrapped at room temperature up to 3 days or freeze for longer storage.

Keywords: cinnamon babka, braided bread, yeast bread, sweet bread, cinnamon swirl, holiday bread

Find it online: https://tastygenius.com/the-best-cinnamon-babka-recipe/