Cinnamon Babka | Better than Seinfeld's!
A rich, buttery yeast bread swirled with a deep ribbon of cinnamon sugar filling and baked until golden and tender. Each slice reveals beautiful spirals of sweet spice, with a soft, fluffy crumb and caramelized edges.
Servings 24 Slices
Ingredients
For The Babka Dough
- 1 Recipe Babka dough preferably chilled
- 1 Large Egg for egg wash
For The Cinnamon Filling
- 3/4 Cup (180g) Unsalted butter at room temperature
- 1 Cup (200g) Dark brown sugar
- 1/4 Cup (30g) Powdered sugar
- 2 1/2 teaspoons Ground cinnamon
Optional: Toppings (over the filling)
- 1 Cup Chopped nuts: walnuts, or pecans, raisins or chocolate chips.
For The Syrup
- 1 Cup (240ml) Water
- 1 Cup (200g) Sugar
Instructions
Make The Dough
- The dough's first rise is 90-120 at room temperature. I recommend to chill the dough after the first rise for 30-60 minutes.To make the dough the night before, reduce the yeast amount to 1 1/2 teaspoons, set aside at room temperature for one hour, and refrigerate overnight. When ready to shape simply remove the dough from the refrigerator then roll and shape.
Make The Filling
- Place the butter (180g), brown sugar (200g), powered sugar (30g) and cinnamon in a large bowl.
- Using a hand mixer, a wooden spoon, or a whisk mix the ingredients until smooth.
Shape The Babka
- Grease and line with parchment paper two 8, or 9-inch loaf pans.
- Divide the dough into two equal parts (each about 480g). Refrigerate one part while you shape the other.
- Dust your work surface with a light dust of flour, including your rolling pin. Roll the dough into a 12x16-inch rectangle, make sure to turn the dough by 90 degrees every few stokes. Sprinkle with flour as needed.
- Spread half of the cinnamon filling over the rolled dough. Sprinkle with the chopped nuts, or chocolate chips if desired.
- Roll the rectangle into a spiral log, starting with the long end. If the dough is very soft, gently place it over a pan lined with parchment paper and refrigerate for 20-30 minutes. Cold dough is easier to slice.
- With the seam facing down, use a sharp knife or a bench scraper to vertically cut the log at the center. Now you have two long logs.
- Twist the two logs around each other into a twisted loaf.
- Gently lift the loaf and place it in the prepared pan.
- Repeat with the second piece of dough.
- Brush the log with the egg wash and place them at a warm spot for the second rise for 90-120 minutes.
- Bake at 350F (180C) for 35 minutes, until deep golden brown and the internal temperature is 190-200F (88-98C).
Make The Simple Syrup
- Cook the sugar and water over medium heat for 5 minutes until the sugar has dissolved.
- Refrigerate the syrup until use.
- As soon as you remove the babkas from the oven, brush them with the simple syrup. Allow them to cool in the pans for 30 minutes before inverting and serving.
- Use a serrated knife to slice the babkas. Store at room temperature for up to five days, covered. Heat at a 300°F for 10-15 minutes for a fresh texture.
Notes
- Ensure your eggs and butter are at room temperature for smooth dough consistency.
- Rotate the dough as you roll it to prevent it from sticking to the work surface and rolling pin, and if you need, sprinkle flour as you go.
- Place a large baking sheet lined with parchment paper under the pans. Sometimes, the filling drips down, causing the oven to smoke (I speak from experience).
- Use a serrated knife to slice the babka without squishing it.
- To freeze, wrap the babka in plastic wrap, place it in a plastic bag, and freeze for up to two months. When ready, unwrap and defrost at room temperature.