Description
This classic Cinnamon Babka recipe delivers a soft, fluffy yeast dough swirled with a sweet cinnamon sugar filling and optional nuts, braided into a gorgeous loaf that’s perfect for breakfast or dessert. With tips for perfect baking, this irresistible treat combines rich textures and warm spices in every bite.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
Filling
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup chopped nuts (optional)
Instructions
- Activate Yeast: In a bowl, combine warm milk and active dry yeast. Let it sit for 5 minutes until the yeast becomes foamy, indicating it is active and ready to use.
- Mix Ingredients: Add the flour, granulated sugar, salt, softened butter, and eggs to the yeast mixture. Mix the ingredients until they begin to come together into a rough dough.
- Knead Dough: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic, which develops the gluten for a tender crumb.
- First Rise: Place the kneaded dough in a greased bowl, cover with a clean towel or plastic wrap, and allow it to rise in a warm place for 1 hour until it doubles in size.
- Prepare Filling: In a small bowl, combine ground cinnamon, brown sugar, and chopped nuts if using. This mixture will be spread inside the dough to create the signature swirls.
- Shape Dough: Roll out the dough into a large rectangle on a floured surface. Evenly spread the cinnamon sugar mixture over the dough, then roll it up tightly into a log.
- Form Babka: Cut the rolled dough lengthwise down the middle to expose the layers. Twist the two halves together to create a braided effect, maintaining the filling layers visible.
- Second Rise: Place the twisted dough into a greased loaf pan, cover again, and let it rise for another 30 minutes to puff up before baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the babka for 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to preserve the soft texture.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading time is important for developing gluten which gives the babka its soft texture.
- For extra shine, brush the top with egg wash before baking.
- You can substitute nuts with chocolate chips if preferred.
- Allow babka to cool fully before slicing to prevent crumbling.
