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!
3/4 cup milk, warmed
1/2 cup granulated sugar
2 tsp. (1 envelope) yeast
3 1/4 cups unbleached all-purpose flour
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
6 Tbs. butter, cut into small pieces and softened
3/4 cup packed brown sugar
2 Tbs. cinnamon
1/2 cup (1 stick) butter, melted
Egg wash: 1 egg beaten with 2 tsp. water
Make the 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.
Keywords: cinnamon babka