Name: Cinnamon Babka
Prep time: 3 h 45 min
Cook time: 50 min
Total time: 4 h 35 min
Cuisine: Jewish
Ingredients: – 2 1/4 teaspoons active dry yeast for helping the dough rise; – 3 tablespoons granulated sugar for adding sweetness and feeding the yeast; – 2/3 cup whole milk for providing moisture and richness; – 5 tablespoons unsalted butter for contributing to a tender, flavorful dough; – 1 1/2 tablespoons vegetable oil for keeping the dough soft; – 1 1/2 teaspoons vanilla extract for enhancing the overall flavor; – 4 egg yolks for adding richness and helping bind the dough; – 2 1/2 to 3 1/4 cups all-purpose flour for forming the base of the dough; – 1 teaspoon kosher salt for balancing the sweetness; – 1 cup dark brown sugar for creating the sweet, gooey filling; – 1/4 cup all-purpose flour for thickening the filling; – 3 teaspoons ground cinnamon for infusing the babka with its signature spicy warmth; – 1/2 teaspoon kosher salt for enhancing the filling’s taste; – 2 tablespoons unsalted butter for binding the filling ingredients; – 1 egg white for helping the filling stick; – 1/4 cup dark brown sugar for giving the streusel topping its crunchy sweetness; – 1/4 cup all-purpose flour for providing structure to the streusel; – 2 tablespoons unsalted butter for adding buttery flakes to the streusel; – 1/4 teaspoon salt for seasoning the streusel

Ingredients

– 2 1/4 teaspoons active dry yeast for helping the dough rise

– 3 tablespoons granulated sugar for adding sweetness and feeding the yeast

– 2/3 cup whole milk for providing moisture and richness

– 5 tablespoons unsalted butter for contributing to a tender, flavorful dough

– 1 1/2 tablespoons vegetable oil for keeping the dough soft

– 1 1/2 teaspoons vanilla extract for enhancing the overall flavor

– 4 egg yolks for adding richness and helping bind the dough

– 2 1/2 to 3 1/4 cups all-purpose flour for forming the base of the dough

– 1 teaspoon kosher salt for balancing the sweetness

– 1 cup dark brown sugar for creating the sweet, gooey filling

– 1/4 cup all-purpose flour for thickening the filling

– 3 teaspoons ground cinnamon for infusing the babka with its signature spicy warmth

– 1/2 teaspoon kosher salt for enhancing the filling’s taste

– 2 tablespoons unsalted butter for binding the filling ingredients

– 1 egg white for helping the filling stick

– 1/4 cup dark brown sugar for giving the streusel topping its crunchy sweetness

– 1/4 cup all-purpose flour for providing structure to the streusel

– 2 tablespoons unsalted butter for adding buttery flakes to the streusel

– 1/4 teaspoon salt for seasoning the streusel

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Instructions

First Step: Prepare the Dough: Dissolve the yeast in warm milk with 1 teaspoon sugar until it’s foamy, which takes about 5-10 minutes. In another bowl, cream the butter and 3 tablespoons sugar until smooth, then mix in the oil, vanilla, and egg yolks. Add the flour and salt, followed by the yeast mixture, and stir until a soft dough forms. Knead on a floured surface for 5-7 minutes until it’s smooth and elastic, then cover and let it rise.

Second Step: Let the Dough Rise: Place the dough in a greased bowl and let it rise overnight in the refrigerator for deeper flavor, or for 1-2 hours at room temperature if you’re in a hurry. This step, which takes 1 to 12 hours, allows the dough to develop a wonderful texture and taste.

Third Step: Roll and Fill the Dough: Roll the risen dough into a 14×18 inch rectangle on a lightly floured surface. Spread the cinnamon filling evenly over it, leaving a 1-inch border around the edges. Roll it into a tight log, then gently stretch it to 20 inches long and twist it into a figure 8 shape, pinching the ends together to seal. This shaping process should take about 10 minutes and is key to that classic babka look.

Fourth Step: Second Rise and Preheat: Transfer the shaped dough to a parchment-lined loaf pan and let it rise for another hour in a warm spot. While it rises, prepare the streusel by combining all streusel ingredients until crumbly. Preheat your oven to 350°F to ensure even baking.

Fifth Step: Bake the Babka: Poke several holes in the top of the dough to release steam, brush it with the reserved egg white for a golden finish, and sprinkle the streusel topping evenly over the surface. Bake for 25 minutes, then turn the pan 180 degrees and bake for another 25-30 minutes until the internal temperature reaches 185°F. Keep an eye on it to avoid over-browning, which might take an extra 5 minutes.

Sixth Step: Cool and Serve: Remove the babka from the oven and let it cool completely in the pan for at least 30 minutes before slicing. This final step ensures the flavors settle and the texture stays perfect, making it easy to serve as a standalone treat or with coffee for a delightful breakfast option.

Last Step:

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Notes

🥖 Ensure dough is soft and pliable, not stiff or sticky – avoid over-kneading for perfect texture.
🌡 If yeast mixture doesn’t foam, check yeast expiration or milk temperature – too hot milk kills yeast.
🍞 Roll the log tightly to prevent cinnamon filling from oozing out during shaping and baking.

Author: Brandi Oshea
Prep Time: 45 minutes
Rising Time: 3 hours
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: Jewish
Diet: Regular

Nutrition

Serving Size: 1 slice
Calories: 355
Sugar: 26
Sodium: 360
Fat: 11
Saturated Fat: 6
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 57
Fiber: 1
Protein: 6
Cholesterol: 89