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Cinnamon Babka Bread

A fabulous recipe for Cinnamon Babka... A twisted bread with a brown sugar-cinnamon filling.
Course Bread
Cuisine American
Prep 30 minutes
Cook 45 minutes
Chilling time 3 hours
Total 4 hours 15 minutes
Servings 8 servings
Calories 425 kcal
Author Michelle

Ingredients

For the Filling:

  • 1 cup light brown sugar
  • ¼ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • teaspoon salt
  • 2 tablespoons unsalted butter melted and cooled
  • 1 egg white

For the Dough:

  • ½ cup whole milk heated to 110 degrees F
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • teaspoons instant or rapid-rise yeast
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter cut into 8 pieces and softened

For the Egg Wash:

  • 1 egg lightly beaten
US Customary - Metric

Directions

  1. 1. Make the Filling: Combine all of the filling ingredients in a medium bowl. Set aside 1 tablespoon of the filling.
  2. 2. Make the Dough: Grease a large bowl and set aside. In a 1-cup measuring cup, whisk together the milk, egg yolks and vanilla extract.
  3. 3. Using a stand mixer fitted with the dough hook, mix the flour, sugar, yeast and salt on low speed until combined, about 30 seconds. Slowly pour in the milk mixture and mix until the dough comes together, about 3 minutes. Increase the speed to medium-low and add the butter, one piece at a time, until they have all been incorporated, about 1 minute. Continue to mix until the dough is smooth and comes away from the sides of the bowl, 10 to 12 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap, and let rise at room temperature until risen slightly, about 1 hour.
  4. 4. Place the bowl in the refrigerator until the dough is firm and has doubled in size, at least 1 hour.
  5. 5. Assemble the Babka: Line an 8½ by 4½-inch loaf pan with parchment paper, allowing the excess to hang over the edges.
  6. 6. Punch down the dough on a lightly floured work surface. Roll out the dough to a 20 by 14-inch rectangle. Spread all but the 1 tablespoon reserved filling over the dough, leaving a ½-inch border around the edges. Working from the short side, roll the dough into a cylinder and pinch along the seam to seal.
  7. 7. Position the cylinder seam side up and roll back and forth until stretched to 18 inches long. Spread the reserved filling over the top of the cylinder. Fold the cylinder on top of itself and pinch the ends to seal.
  8. 8. Gently twist the double cylinder twice to form a double figure eight. Place the shaped dough seam side down in the prepared pan, cover loosely with plastic wrap and let rise at room temperature until it doubles in size, about 1 hour.
  9. 9. Bake the Babka: While the dough is rising, preheat the oven to 350 degrees F. Lightly beat the whole egg and brush the top of the loaf. Bake until the loaf is deep golden brown and the inside of the loaf registers 190 degrees F on an instant-read thermometer, about 45 minutes. Allow the bread to cool in the pan for 20 minutes, then remove the loaf from the pan and cool completely, about 2 hours. The bread can be kept at room temperature, wrapped tightly in plastic wrap, for up to 3 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Cinnamon Babka Bread
Amount Per Serving
Calories 425 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 108mg36%
Sodium 216mg9%
Potassium 130mg4%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 33g37%
Protein 7g14%
Vitamin A 555IU11%
Calcium 62mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.