Babka is the queen of sweet breads. Buttery, tender, brioche-like dough swirled with ribbons of cinnamon sugar. It takes time. It takes patience. It’s worth every single minute. Make two. You’ll thank me.
Ingredients
Makes 1 loaf.
For the Dough:
- 3½ cups (440g) all-purpose flour
- ¼ cup (50g) sugar
- 1 packet (2¼ tsp) instant yeast
- ½ tsp salt
- 3 large eggs
- ¼ cup (60ml) warm milk
- ½ cup (115g) unsalted butter, softened
For the Cinnamon Filling:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 tbsp ground cinnamon
For the Syrup:
- ¼ cup (50g) sugar
- ¼ cup (60ml) water
Step-by-Step Instructions
Step 1: Make Dough
- Whisk flour, sugar, yeast, and salt. Add eggs, warm milk, and softened butter. Knead 8-10 minutes until smooth and elastic.
- Cover and rise 1-2 hours until doubled.
Step 2: Make Filling
- Mix softened butter, brown sugar, and cinnamon until smooth.
Step 3: Roll & Fill
- Roll dough into a 10×15 inch rectangle. Spread filling evenly over the surface.
- Roll tightly from the long side into a log.
Step 4: Twist & Pan
- Cut the log in half lengthwise. Twist the two halves together (cut sides facing out).
- Place into a greased 9×5 inch loaf pan. Cover and rise 45-60 minutes.
Step 5: Bake
- Preheat oven to 350°F (175°C). Bake 35-40 minutes until golden brown.
Step 6: Syrup & Serve
- While babka bakes, simmer sugar and water until dissolved.
- Brush warm babka with syrup. Cool in pan 10 minutes, then transfer to a rack.
Summary
Prep Time: 30 min + rises | Bake Time: 40 min | Total: 1 hour 10 min + rises
Yield: 1 loaf | Difficulty: Medium
Storage Notes
Counter (wrapped): 4 days. Freezer: 3 months. Cinnamon babka actually gets better on day two — flavors deepen. Toast slices for maximum enjoyment. Never refrigerate (dries out).
