Bakery
Cinnamon Butter Babka
3 h 20 minServes 10Nutri-Score D€€
D
3 h 20 min
3 h 20 minCinnamon Butter Babka
what you need
Ingredients
flour (plus extra for dusting)Grains540 g
dry active yeastPantry15 g
kosher saltSpices4 g- cornstarchPantry16 g
unsalted butter (melted, for the dough)Dairy114 g
eggsDairy2 pieces- avocado oilPantry25 g
milkDairy250 ml
sugar (for the dough)Pantry60 g- softened butter (for the filling)Dairy150 g
- brown sugar (for the filling)Pantry150 g
cinnamon (for the filling)Spices16 g
water (for the syrup)Other120 ml- granulated sugar (for the syrup)Pantry100 g
per serving
Nutrition
445kcal
- Carbs
- 64 g
- Proteins
- 8 g
- Fat
- 18 g
what you’ll use
Tools
Stand mixer
Mixing bowl
Rolling pin
Cake pan
Saucepan
Pastry brush
Oven
step by step
Method
- Step 1
Mix and knead the dough
- Combine the flour, yeast, salt and cornstarch in the mixer bowl.
- Add the melted butter, eggs, avocado oil, milk and sugar, then mix with the dough hook.
- Step 2
Let the dough rise
- Cover the bowl and let the dough rise until doubled.
- Step 3
Make the cinnamon filling
- Combine the softened butter, brown sugar and cinnamon until a smooth paste forms.
- Step 4
Shape the babka
- Dust the work surface with flour and roll the risen dough into a large rectangle.
- Spread the filling over the dough and roll it up.
- Cut the roll in half lengthwise, flip both halves cut side up and twist them together, then join the ends to form a ring.
- Step 5
Second rise
- Place the ring in a parchment-lined cake pan and let it rise.
- Step 6
Make the sugar syrup
- Heat the water and granulated sugar in a saucepan over medium heat until slightly thickened.
- Step 7
Bake the babka
- Bake at 180 °C, rotating the pan halfway through so it bakes evenly.
- Brush the warm babka with the syrup, then let it cool before serving.
most cooked first