Cinnamon Babka Recipe: Tips for Making Cinnamon Babka

For the dough:

• 1 packet active dry yeast
• ½ cup whole milk, warmed
• 3 large eggs, room temperature
• 1 teaspoon kosher salt
• ¼ cup granulated sugar
• 3 cups all-purpose flour
• 8 tablespoons unsalted butter, softened

For the filling:

• 2 cups dark brown sugar
• ⅓ cup unsalted butter, melted
• ¼ cup all-purpose flour
• 2 tablespoons ground cinnamon
• Pinch of kosher salt

For the syrup:

• ¼ cup water
• ¼ cup granulated sugar

Note: The total time does not include at least 3 hours and 5 minutes of inactive time.

Make the dough:

1. 1

   In a small bowl or measuring cup, stir together the yeast and warm milk. Set the yeast mixture aside in a warm place to rest until it becomes foamy, about 10 minutes.

2. 2

   In a large bowl, whisk together the eggs, salt, and sugar.

3. 3

   In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, egg mixture, and flour. Using a wooden spoon, stir the ingredients until a rough dough begins to form.

4. 4

   Turn the stand mixer on medium speed and begin beating the dough.

5. 5

   While the mixer is running, add 1 tablespoon of softened butter to the dough at a time until all of the butter is incorporated. Continue kneading the dough until it forms a smooth, shiny ball, about 8–10 minutes.

6. 6

   Transfer the babka dough to a large greased bowl and cover it with plastic wrap. Set the dough aside in a warm place to rise until it doubles in size, about 1–3 hours.

Make the filling:

1. 1

   In a large mixing bowl, stir the brown sugar, butter, flour, cinnamon, and salt together until combined.

2. 2

   Place the filling in the refrigerator until you’re ready to assemble the babka.

Assemble and bake:

1. 1

   Turn the proofed dough out onto a lightly floured surface. Roll the dough out into a 12x16-inch rectangle.

2. 2

   Carefully transfer the sheet of dough to a parchment-lined baking sheet. Place the dough in the refrigerator to chill for an additional 20 minutes.

3. 3

   Remove the dough and filling from the refrigerator. Using an offset spatula, spread the cinnamon filling over the dough, leaving a 1-inch border free on one of the long ends of the sheet.

4. 4

   Using both hands, slowly roll the long side of the dough away from you and over the filling to create a log. When you get to the edge of the dough, brush the bare border with a thin layer of water and seal the log.

5. 5

   Using a sharp knife, slice the babka roll in half lengthwise, exposing the filling.

6. 6

   Lay the two halves of the dough parallel to each other, sliced-side up.

7. 7

   Starting at the center, braid the two strips of dough together by folding one half over the other repeatedly to form a twisted braid. Pinch each end of the braid together to seal.

8. 8

   Carefully transfer the braided babka to an 8x4-inch loaf pan lined with a large sheet of parchment paper (with excess paper hanging over the edges). If the babka braid is too long to fit in the pan, twist it into a figure-eight formation before placing it inside.

9. 9

   Cover the babka with plastic wrap or a clean kitchen towel and let it rest in a warm spot until it doubles in size, about 1–2 hours.

10. 10

    When the second rise is almost complete, preheat the oven to 350 degrees Fahrenheit.

11. 11

    Transfer the babka to the oven and bake until the crust is golden brown and the internal temperature is 190 degrees Fahrenheit, about 30–40 minutes.

Make and apply the syrup:

1. 1

   As the babka bakes, in a small saucepan over medium heat, stir together the water and sugar. Stirring frequently, bring the mixture to a boil and simmer it until the sugar dissolves.

2. 2

   Remove the pan from the heat and set the syrup aside to cool.

3. 3

   Remove the babka from the oven and immediately brush the sugar syrup over the hot bread.

4. 4

   Let the babka cool in the pan for 15 minutes. Use the parchment paper wings to lift the bread from the pan, then transfer it to a wire rack. Let the cinnamon babka cool for at least 30 minutes before slicing and serving.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Joanne Chang, Dominique Ansel, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.