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The Best Cinnamon Babka Recipe

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★★★★★

4.3 from 170 reviews

This classic Cinnamon Babka recipe yields a beautifully soft, tender, and buttery yeast bread filled with a rich cinnamon-sugar swirl and topped with a shiny sugar glaze. Made with a tender enriched dough, it features a sweet cinnamon filling rolled into a braided loaf that is perfect for breakfast, brunch, or an indulgent snack. The dough undergoes an overnight refrigerated proof for deep flavor development, followed by a final rise and baking to golden perfection. The sugared syrup brushed on warm babkas adds a lovely shine and subtle sweetness.

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, room temperature and cubed

Filling

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

Syrup

  • 60 g water
  • 50 g granulated sugar

Instructions

  1. Activate Yeast: Add the lukewarm milk, instant yeast, and sugar to the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, allow the mixture to sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Make Dough: Add the eggs, flour, vanilla, and salt to the milk mixture. Mix until a thick dough forms. Then, gradually add the room temperature butter cubes while mixing to incorporate fully into the dough.
  3. Knead Dough: Increase mixer speed to medium and knead for at least 15 minutes until the sticky dough is strong, elastic, and passes the windowpane test. The dough should pull away from the bowl sides and feel very soft yet strong.
  4. First Proof: Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a lid or plastic wrap. Let it proof in a warm place until doubled in size.
  5. Optional Overnight Proof: After rising at room temperature for one hour, cover the dough tightly and refrigerate for 8-16 hours. This long, cold proof enhances flavor and results in a stiffer dough that will loosen when shaped.
  6. Prepare Filling: Combine softened butter, brown sugar, cinnamon, pinch of salt, and granulated sugar in a bowl. Beat until it forms a creamy paste. Set aside. Grease and line two 9×5 inch loaf pans with parchment paper.
  7. Divide Dough: Deflate the dough on a lightly floured surface. Weigh and divide it into two equal pieces.
  8. Roll Dough: Roll one piece into an 11×14 inch (27×35 cm) rectangle on a floured surface. Spread half of the cinnamon filling evenly over the dough, leaving a ½ inch border all around.
  9. Shape Rolls: Roll the dough tightly from the long side jelly-roll style. Repeat the process with the second dough piece and filling. Place both rolls in the fridge for 15 minutes to firm up.
  10. Braid Dough: Slice each roll lengthwise in half. Cross the left half over the right, then alternate lifting sections up and down to create a braid. Tuck ends underneath tightly. Place the braided loaf into a prepared loaf pan. Repeat for the second loaf.
  11. Second Proof: Let the babkas rise again for 1-2 hours until nearly doubled. The time depends on your room temperature.
  12. Preheat Oven: Preheat oven to 350°F (180°C) with a rack in the middle.
  13. Bake Babkas: Bake for 35-40 minutes until deep golden brown. If the babkas brown too quickly, loosely cover the tops with foil.
  14. Prepare Syrup: In a small saucepan over medium heat, combine water and sugar. Bring to simmer until sugar dissolves, then remove from heat.
  15. Glaze Babkas: Remove babkas from oven and immediately brush liberally with the sugar syrup for a shiny finish.
  16. Cool: Cool babkas in their pans for 20 minutes, then transfer to a wire rack to cool completely or serve slightly warm.

Notes

  • Using instant yeast skips the activation step, but active dry yeast requires proofing with milk and sugar until foamy.
  • The optional overnight fridge proof develops more complex flavors and improves dough texture.
  • Make sure butter used in the dough is at room temperature and cubed for easier incorporation.
  • Perform the windowpane test to ensure gluten is well-developed for the perfect babka crumb.
  • Chilling the rolled dough logs before slicing helps create neater braids.
  • Babka is best enjoyed fresh but can be stored wrapped at room temperature for 2 days or freezed for longer storage.
  • Brush the syrup while babkas are hot for maximum shine and moisture.

Keywords: cinnamon babka, babka recipe, yeast bread, braided bread, sweet bread, cinnamon swirl, holiday bread, Jewish dessert

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