Description
A sweet, rich, and buttery babka filled with cinnamon sugar, twisted into a beautiful spiral, glazed for extra shine, and baked to perfection.
Ingredients
- For the Dough:
- 1 tbsp dry active yeast (Red Star Yeast recommended)
- ½ cup + ½ tsp sugar
- ½ cup lukewarm water (105-110°F)
- 4 ½ cups all-purpose flour
- 2 tsp vanilla extract (Rodelle or your preferred brand)
- ½ cup whole milk
- ¾ cup (1 ½ sticks) unsalted butter, melted
- 2 large eggs
- For the Filling:
- ¾ cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 tbsp ground cinnamon
- For the Glaze:
- ⅓ cup water
- 1 cup granulated sugar
- 1 tsp vanilla extract (for flavor)
Instructions
- To Make the Dough:
- Activate the Yeast: In a small bowl, combine yeast and ½ teaspoon sugar with lukewarm water. Stir gently and let sit for about 5-10 minutes, until foamy.
- Mix the Dry Ingredients: In the bowl of a stand mixer, combine flour, ½ cup sugar, and 2 teaspoons vanilla extract.
- Scald the Milk: In a medium saucepan, scald the milk (heat it just until it’s almost boiling). Let it sit for about 1 minute to cool slightly.
- Combine Wet Ingredients: With the mixer on low speed, add the yeast mixture, scalded milk, and melted butter to the dry ingredients. Add the eggs, one at a time, mixing well after each addition.
- Knead the Dough: Once the dough begins to come together (about 2-3 minutes), turn the mixer off, scrape down the sides, then increase the speed to high. Continue mixing for another 5-10 minutes until the dough is smooth, shiny, and elastic.
- Let the Dough Rise: Transfer the dough to a greased bowl, cover with a damp towel, and let it rise until it doubles in size (about 1-2 hours).
- Make the Filling: In a medium bowl, mix the melted butter, sugar, and cinnamon until fully combined. Set aside.
- Make the Glaze: Combine water and sugar in a medium saucepan and bring to a low boil until the sugar has dissolved. Add 1 teaspoon vanilla extract and whisk to combine. Set aside to cool.
- Shape the Babka:
- Preheat your oven to 350°F (175°C).
- Divide and Roll the Dough: Once the dough has risen, cut it into two equal parts. Roll out one part into a rectangle about ¼ inch thick.
- Add the Filling: Spread half of the cinnamon sugar filling evenly on the rolled-out dough.
- Form the Babka: Roll the dough up tightly, like a cinnamon roll, and cut it down the middle lengthwise to expose the filling. Trim ½ inch off each end to make the edges neat.
- Twist and Shape: Layer the two halves of dough on top of each other and twist to create a spiral effect. Place the twisted dough in a greased loaf pan.
- Second Rise: Cover with a kitchen towel and allow it to rise for an additional 30 minutes.
- Bake the Babka:
- Cover with Foil: Place the loaf pan in the preheated oven and bake for 20 minutes, covering loosely with aluminum foil.
- Glaze and Continue Baking: Remove the foil, then brush the babka with the prepared glaze. Bake for another 15-20 minutes until the babka is golden brown and the middle is slightly doughy. The internal temperature should be around 190°F (88°C).
- Apply More Glaze: Brush the babka with another 3 layers of glaze while it’s still hot for an extra glossy finish.
- Cool and Serve: Let the babka cool for 5-10 minutes in the pan, then use a butter knife to loosen the sides from the pan. Transfer to a parchment-lined wire rack to cool completely before serving.
Notes
- Additional Tips: For an extra touch, you can sprinkle a bit of powdered sugar over the cooled babka before serving.
- Flavor Variations: Add chopped chocolate, nuts, or dried fruit to the filling for added texture and flavor.
- Freezing Option: The babka can be frozen before glazing. Just wrap it well in plastic wrap and aluminum foil. When ready, bake and glaze as usual.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
