Cinnamon Babka
Ingredients
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- ml · Milk
- g · Butter (for dough)
- · Eggs
- g · Granulated sugar (for dough)
- g · All-purpose flour
- g · Active dry yeast
- A pinch · Salt (for dough)
- g · Butter (for filling)
- g · Brown sugar
- g · Ground cinnamon
- A pinch · Salt (for filling)
- ml · Water (for syrup)
- g · Granulated sugar (for syrup)
Process
- Warm the milk, melt the butter in it and let the mixture cool until lukewarm;
- Lightly whisk the eggs with the sugar, then add the milk and butter mixture;
- Combine the flour, dry yeast and salt;
- Add the flour mixture to the wet ingredients and knead for about 15 minutes, until the dough becomes elastic and no longer sticks to the sides of the bowl;
- Cover the dough and leave it to rise in a warm place for 1–1.5 hours;
- Melt the butter for the filling. Add the brown sugar, cinnamon and salt. Mix until combined;
- Bring the water and sugar to a boil. Simmer for about 10 minutes, until the syrup thickens slightly;
- Divide the dough into 2 portions. Roll each portion into a rectangle and spread with the cinnamon filling;
- Roll each rectangle into a log. Place the logs in the refrigerator for 20–30 minutes until slightly firm;
- Preheat the oven to 180°C;
- Cut each log lengthwise in half and twist the two strands together;
- Place the babkas in parchment-lined loaf pans, cover and leave to rise in a warm place for another 30 minutes;
- Bake the babkas for 35 minutes;
- Brush the hot babkas with the syrup. Remove from the pans and leave to cool on a wire rack.
Notes
- You can also add chocolate chips before you roll the rectangles into logs;
- This recipe yields two babkas.