Cinnamon Babka

At long last, here is my babka recipe. I did not make it as sweet or sticky as other babkas – I like a milder sweetness – so it ends up having a more “rustic” feel. Enjoy!

A babka in a Bundt pan
The freshly baked babka in a pan. (Photo mine, September 2019)

Cinnamon Babka

Based on a recipe by Tori Avey and a recipe by Kristin Hoffman

Dough

1 cup warm milk (45C/110F)

1 package quick-acting yeast

5 tbsp melted salted butter

¼ cup sugar

2 eggs

3 ½ cups all-purpose flour

Oil for greasing the bowl and pan

Filling

1 cup brown sugar (light or dark)

2 tbsp cornstarch

3 tsp ground cinnamon

½ tsp salt

2 tsp melted salted butter

1 egg

Egg wash

1 egg

2 tbsp milk

 

  1. Add the yeast to the milk. The yeast should bubble up within a few minutes. (Otherwise, your milk was too hot and/or your yeast was dead.)
  2. Mix the butter and sugar together in a bowl. Then, add the eggs one at a time and mix briskly until combined.
  3. Add the milk-yeast mixture, and mix briskly until combined.
  4. Add the flour, ½ cup at a time. When the mixture is still batter, you can mix it in with a spoon. Afterwards, you will need to use your hands to knead it.
  5. Knead the dough with floured hands until you have a smooth, springy dough that does not stick to your hands too much. This should take about 6-7 minutes. I do this by taking out the dough and kneading it on a clean, flour- or starch-covered surface.
  6. Oil a big bowl and put your dough in it. Cover and leave in a warm spot to rise until double in size – 30 minutes to two hours. (In my kitchen, it is usually about one hour.)
  7. Meanwhile, mix the filling ingredients together.
  8. Preheat your oven to 175C/350F. Grease a large Bundt pan or a large loaf pan.
  9. Clean and flour a large surface and a rolling pin.
  10. Punch your dough down. Place it on the surface and then roll the dough out to a large rectangle of about 1cm/2.5 inches thickness. It does not have to be perfectly rectangular.
  11. Spread the filling out over the dough, leaving a ½ centimeter/1 inch border on the edge of the dough.
  12. Roll the dough along the long edge of your rectangle. Then, if you are baking in a loaf pan, create a circle and twist it into a figure 8. If you are baking in a Bundt pan, just make the circle. Move the twisted dough into the pan.
  13. Prick the unbaked babka with a skewer with little holes – this will let out steam.
  14. Mix the egg wash ingredients and brush onto the babka.
  15. Bake for 45-55 minutes, or until the babka sounds hollow when tapped. Let cool before serving.

Thank you to my classmates and housemates for participating in User Acceptance Testing.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s