Cinnamon Babka
Soft, swirled Jewish pastry with a rich cinnamon-sugar filling and glossy egg wash. Made from scratch with simple pantry ingredients and minimal hands-on time.
- Total time
- 75 min
- Servings
- 8
- Calories
- 285
- Protein
- 7g
Ingredients
- 3.5 cups all-purpose flour
- 1 cup whole milk, warmed to 110°F
- 4.5 tablespoons butter, softened, divided
- ½ cup sugar, divided
- 2 whole eggs
- 2.25 teaspoons instant yeast
- 3 tablespoons ground cinnamon
Instructions
- 1
Pour the warm milk into a large bowl, then sprinkle the yeast over the milk and stir gently with a fork until dissolved, about 30 seconds.
- 2
Add 1 egg, 1.5 tablespoons of softened butter, and 0.25 cup of sugar to the milk mixture, then whisk together until uniform.
- 3
Pour in the flour and stir with a wooden spoon until a shaggy dough forms with no dry flour visible.
- 4
Knead the dough on a lightly floured surface for 8 minutes, stretching and folding it over itself until it feels smooth and slightly springy.
- 5
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it sit in a warm spot until doubled in size, about 60 minutes.
- 6
While the dough rises, mix 0.25 cup of sugar and 3 tablespoons of cinnamon in a small bowl until the color is uniform.
- 7
Turn the risen dough onto a clean surface and flatten it into a 10-by-14-inch rectangle using your hands, with the longer edge closest to you.
- 8
Spread 2 tablespoons of softened butter evenly across the rectangle using the back of a spoon or a butter knife, reaching all edges.
- 9
Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, then press it gently with the flat of your hand so it adheres.
- 10
Starting at the long edge closest to you, roll the dough tightly toward the far edge, sealing the seam by pinching it firmly with your fingers.
- 11
Cut the rolled dough in half lengthwise using a sharp knife so you have two long, cinnamon-swirled logs.
- 12
Twist the two logs around each other like a double helix, then place them in a loaf pan (9-by-5-inch) and gently press down to fit.
- 13
Cover the loaf pan with a damp kitchen towel and let the dough rise in a warm spot until it puffs above the rim, about 45 minutes.
- 14
Set the oven to 375°F and wait for the indicator light or beep to signal it is fully preheated, about 10 minutes.
- 15
Whisk the remaining egg in a small bowl with 1 tablespoon of water until completely uniform, then brush this mixture evenly over the risen dough.
- 16
Place the loaf pan in the center of the preheated oven and bake until the top turns the color of warm honey, about 35 minutes.
- 17
Remove the loaf pan from the oven and let the babka cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- wooden spoon
- fork
- whisk
- kitchen scale or measuring cups
- measuring spoons
- lightly floured work surface
- rolling pin (optional but helpful)
- sharp knife
- 9-by-5-inch loaf pan
- damp kitchen towel
- pastry brush
- wire cooling rack
- oven
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