Cinnamon Bun Babka
This babka is like a giant warm cinnamon bun—rich, buttery tender brioche dough swirled with layers of a rich cinnamon butter filling. It's wonderful served warm for breakfast or as a mid day pick-me-up. If you've never had home made babka, now's the time to change that!
Ingredients
Dough
- ¾ cup milk warmed
- ½ cup granulated sugar
- 2 teaspoon Yeast 1 envelope
- 3 ¼ cups unbleached all-purpose flour
- ½ teaspoon Salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 Tablespoons butter cut into small pieces and softened
Filling
- ¾ cup packed brown sugar
- 2 Tablespoons cinnamon
- ½ cup butter melted (1 stick)
Egg wash
- 1 egg beaten with 2 tsp. Water
Instructions
Make Dough
- Put the milk into a large bowl (or the bowl of a stand mixer fitted with the dough hook) and stir in 1 tsp. of the sugar. Sprinkle the yeast over the milk and let stand until foamy, 5 to 10 minutes. Beat in 1 cup of the flour along with the remaining sugar, the eggs, salt, and vanilla. Beat in the remaining flour, then add the butter a few pieces at a time, and beat until a soft dough forms (the dough will be sticky). Shape the dough into a ball, place in a large greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in volume, about 2 hours.
Make Filling
- Meanwhile, make the filling: In a medium bowl, mix the brown sugar and cinnamon in a small bowl. Stir in the butter until blended.
- Line two 8 x 4-inch loaf pans with parchment. Punch down the dough, turn it out onto a lightly floured surface, and divide it in half. Roll out each piece into about a 10 x 14-inch rectangle. Spread each with half of the cinnamon mixture. Starting at a long side, roll up jelly roll style. Cut the rolls in half lengthwise, then lay them side to side and pinch them together at the top to join, then weave the pieces back and forth over each other, like braiding but with only two pieces. Transfer to the baking pans, tucking in the edges. Cover and let rise in a warn, draft-free spot, until doubled in volume, about 2 hours.
- Preheat the oven to 350°F. Gently brush the loaves with the egg wash. Bake until golden brown and center is springy to the touch, about 35 minutes. Set the pans on a wire rack and let cool for 5 to 10 minutes, before lifting the loaves out of the pans and letting cool completely.
Notes
Try these other wonderful bread recipes:
Irish Soda Bread
Salted Caramel Monkey Bread
Irish Soda Bread
Salted Caramel Monkey Bread
Nutrition
Serving: 1sliceCalories: 269kcalCarbohydrates: 37.4gProtein: 4.5gFat: 11.5gCholesterol: 62.5mgSodium: 96.6mgSugar: 17g
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