Cinnamon Babka
Tender and chewy, and full of cinnamon flavor! Our cinnamon and cinnamon bread maker recipe makes this awesome twisted sweet bread super easy to assemble.
Ingredients
For the dough
- 2 tsp vanilla
- 1/2 cup lukewarm water (110ml)
- 2 eggs
- 4 1/2 cups unbleached all-purpose flour (575g)
- 1/3 cup (+ 1/2 tsp) sugar (70g + 1/2 tsp)
- 1/2 cup whole or 2% milk (or almond milk) (110ml)
- 1 tbsp dry active yeast
- 3/4 cup unsalted butter or margarine, melted (170g)
For the sugar syrup
- 1 tsp vanilla
- 1 cup sugar (200g)
- 2/3 cup water (150ml)
For the filling
- 2 tbsp cinnamon
- 1 1/2 cups sugar (300g)
- 3/4 cup unsalted butter, melted (170g)
- pinch salt
Instructions
First, place the yeast and 1/2 tsp. 1 tsp sugar in a small bowl. Add warm water and stir gently to mix.
Set aside until sparkling, 5 to 10 minutes.
Then, in a stand mixer fitted with a dough hook, combine the flour, 1/3 cup of sugar and 2 teaspoons of vanilla.
In a medium saucepan, boil the milk (bring almost to a boil until the milk simmers). Let stand for 1 minute to cool slightly.
With the mixer at low temperature, add the water-yeast mixture, milk and melted butter. Add the eggs one at a time.
When the dough begins to collect, after 2 to 3 minutes, turn off the mixer and scrape the sides.
Increase the speed to high and mix for another 5 to 10 minutes until the dough is shiny, elastic and smooth. It may seem like a long time to mix, but the result is worth it.
Place the dough in a greased bowl with a damp towel on top. Leave to rise for 1 to 2 hours.
Make sugar syrup while the dough is rising: mix the water, sugar and vanilla in a small saucepan.
Bring to a boil until the sugar has dissolved. Set aside and let cool. This syrup can be kept in the refrigerator for 2 to 3 months and is enough for at least 2 batches of babka (6 medium babkas).
To make the filling, combine all the ingredients for the filling in a bowl.
Prepare three greased 8 1/2 '' x 4 1/2 '' loaf pans. Note: you can also make two larger round babkas which can be baked on baking sheets.
Cut the dough into three equal parts (use a food scale for more precision). Deploy a part in a rectangle. Spread with a third of the filling and roll along the shortest side (to create more swirls inside).
Once the dough is formed into a swirled bead, cut it directly in the middle so that the filling is exposed. Cut 1/2 inch from each end. Superimpose each cut piece on another and turn. Place in a greased loaf pan.
Repeat with the other two pieces of babka dough. Lightly drape a cloth over the top of the pans.
Leave to rise for another 30 minutes. Preheat the oven to 350F while the dough is rising.
Bake for 20 minutes. Brush each babka with two layers of sugar syrup. Return to the oven for about 15 minutes. The edges should be slightly brown and the middle should be slightly pasty.
When the babkas come out of the oven, immediately brush them with 3 other light layers of sugar syrup.
Let cool 5 to 10 minutes. Using a butter knife, loosen the sides of the babka from the pan and place on a rack to cool them.
Happy Cooking Time.
