For the Enriched Babka Dough:

• Milk: We recommend using Full Cream / Whole Milk for its higher fat content, which contributes significantly to a richer flavor and a more tender texture. While you can substitute with water, be aware that this will result in a less flavorful and slightly less soft dough. Ensure the milk is lukewarm to properly activate the yeast without killing it.

• Yeast: This recipe calls for Instant (dried) Yeast, known for its convenience as it doesn’t require prior activation. However, if you prefer or only have Active Dry Yeast, simply “bloom” or re-hydrate it in a portion of the lukewarm milk with a pinch of sugar for about 5-10 minutes until it becomes frothy before adding other ingredients. This confirms the yeast is active.

• Sugar: Caster Sugar, or fine white granulated sugar, is ideal for its quick dissolving properties and even sweetness. For a deeper, more caramel-like flavor profile, you can experiment with replacing a portion of the caster sugar with brown sugar.

• Plain / All-Purpose Flour: This is our preferred choice for achieving a light, fluffy, and tender crumb in the babka. While bread flour can be used, it contains a higher protein content which tends to develop more gluten, potentially resulting in a slightly chewier, denser texture than desired for a traditional babka.

• Salt & Cinnamon: A touch of fine table salt is crucial for enhancing all the other flavors in the dough and controlling yeast activity. The addition of ground cinnamon directly into the dough is optional but highly recommended; it provides a wonderful underlying cinnamon aroma and flavor that complements the filling perfectly.

• Eggs: Medium-sized eggs are used to enrich the dough, contributing to its tender texture, golden color, and overall structure. It is absolutely vital for the eggs to be at room temperature; cold eggs can stiffen the butter and hinder proper gluten development, affecting the dough’s rise and texture. An additional egg is used for the egg wash, providing a beautiful golden-brown crust before baking.

• Unsalted Butter: The cornerstone of an enriched dough, unsalted butter adds incredible richness and moisture. It must be very soft and at room temperature for seamless incorporation into the dough, ensuring a smooth, pliable texture.

For the Irresistible Cinnamon Filling:

This simple yet potent filling is a classic blend of soft unsalted Butter, rich Brown Sugar, and fragrant Ground Cinnamon. The brown sugar adds moisture and a deeper molasses flavor that caramelizes beautifully during baking. For those who love to experiment, feel free to customize this filling: consider adding other warm spices like cardamom, a hint of nutmeg or ginger, a handful of mini chocolate chips or chunks, or even finely chopped nuts such as walnuts or pecans for added texture and flavor dimension.

For the Luminous Sugar Syrup (Optional, but Recommended):

A simple sugar syrup made with just Water and Caster Sugar (fine white granulated sugar) is brushed over the hot babka post-baking. This step isn’t just for extra sweetness; it adds a beautiful glossy sheen, keeps the babka moist, and extends its freshness. For an extra layer of flavor, you can infuse the syrup with a splash of vanilla extract or paste, or even a citrus zest.

Crafting the Luxurious Babka Dough

• Photo 1: Activating the Yeast. Begin by pouring the lukewarm Milk into the bowl of your stand mixer. The milk should be warm to the touch, but not hot (around 105-115°F or 40-46°C), as excessively hot liquid will kill the yeast. Stir in one tablespoon of the Caster Sugar, then sprinkle the Instant Yeast over the surface. Give it a gentle stir and allow it to “bloom” for approximately 5-10 minutes. You’ll know it’s ready when the mixture becomes visibly bubbly and frothy, indicating the yeast is active and alive. While optional for instant yeast, this step is crucial if you are using active dry yeast and serves as a good assurance for consistent results.

Pro Tip: Blooming the yeast, even with instant yeast, provides a visual confirmation of its activity. This small step can save you from a failed rise later on.

• Photo 2: Incorporating the Eggs. Once your yeast is active and bubbly, gently whisk in the room-temperature Eggs. Ensuring eggs are at room temperature helps them integrate smoothly into the dough and contributes to a more uniform, tender crumb.

• Photo 3: Combining Dry Ingredients. Add the Plain/AP Flour, the remaining Caster Sugar, the fragrant Ground Cinnamon (if using in the dough), and finally, the Salt. It’s important to add salt last, ensuring it doesn’t come into direct contact with the yeast initially, which can inhibit its activity. For best results, I often start by mixing these ingredients with a spatula until just combined before attaching the dough hook to the stand mixer. Then, with the dough hook fitted, knead on medium speed until a cohesive, albeit sticky, dough forms.

Remember: Salt can be a yeast’s enemy if added directly. By layering it in, you protect your precious yeast and ensure a good rise.

• Photo 4: Enriching with Butter. With the mixer still running on medium speed, gradually add the very soft, room-temperature Unsalted Butter, a small piece at a time. Allow each piece to be fully incorporated into the dough before adding the next. The dough will initially appear quite greasy and may stick to the sides of the bowl; don’t be alarmed. You might need to occasionally stop the mixer and scrape down the sides of the bowl with a spatula to help the machine incorporate the butter evenly.

• Kneading to Perfection. Continue kneading the dough on medium-high to high speed for approximately 10-15 minutes. The goal is to develop the gluten sufficiently until the dough passes the renowned “windowpane test.” At this stage, the babka dough will be incredibly soft and still slightly sticky to the touch – this is perfectly normal and desirable for an enriched dough.

• First Proofing (Bulk Fermentation). Lightly grease a large bowl, transfer the dough into it, and cover the bowl securely with a clean tea towel or plastic wrap. Place it in a warm, draft-free spot (ideally around 75-80°F or 24-27°C) to proof for about 1.5 to 2 hours, or until it has visibly doubled in size. For enhanced flavor development and a slightly easier-to-handle dough, refer to the FAQs section below for instructions on overnight proofing in the fridge.

The Art of Shaping, Perfect Baking, and Syrup Glaze

• Photo 9: Slicing the Log. Using a sharp knife or a piece of unflavored dental floss, carefully cut the cinnamon babka dough log in half lengthwise. You will now have two distinct pieces of dough, each revealing the beautiful layers of cinnamon filling spiraling within. This is where the magic of the babka’s iconic twisted look begins!

• Photo 10: Twisting the Babka. Take the two halves of the dough and gently twist them around each other, creating the classic braided, or twisted, babka appearance. Try to keep the cut sides facing upwards as you twist to maximize the visual impact of the cinnamon swirls. For a neater, more professional presentation, you can optionally trim off the two uneven edges of the twisted dough.

• Photo 11: Preparing for Baking. Carefully transfer the twisted babka into a loaf pan that has been thoroughly greased and lined with baking paper, ensuring enough overhang on the sides to easily lift the finished babka out later. A loaf pan measuring approximately 11.5x30cm / 4.5×12 inches works perfectly for this recipe.

• Second Proofing & Egg Wash. Optionally, for an extra golden-brown crust and beautiful shine, brush the top surface of the babka with an egg wash (one egg lightly whisked with a tablespoon of water or milk). Then, cover the loaf pan with a clean tea towel and allow it to proof for a second time in a warm place for about 30 to 45 minutes, or until it has noticeably expanded and risen again.

• Baking to Golden Perfection. While the babka is undergoing its second proof, preheat your oven to 180°C / 350°F. Once the babka has completed its final rise, place it carefully into the preheated oven. Bake for approximately 25 to 30 minutes, or until the babka is gloriously puffed, golden brown on top, and a skewer inserted into the center comes out clean (though be careful not to poke too many holes!).

• Preparing the Sugar Syrup. As your babka nears the end of its baking time (roughly 5-10 minutes remaining), begin preparing the simple Sugar Syrup. Combine the Water and Caster Sugar in a small saucepan and heat it gently on the stove over medium heat. Stir occasionally until the sugar has completely dissolved and the syrup is clear. Remove it from the heat as soon as the sugar dissolves.

• Photo 12: The Finishing Glaze. Immediately upon removing the babka from the oven, while it is still piping hot, generously brush the entire surface with the warm sugar syrup. This step is crucial for adding moisture, a beautiful sheen, and an extra touch of sweetness. Allow the babka to cool down completely in the pan before carefully lifting it out (using the baking paper overhang) and transferring it to a wire rack to finish cooling. This ensures it sets properly and is easier to slice.

Yes, you can certainly use bread flour in place of plain or all-purpose flour with the same quantities. However, it’s worth noting that classic enriched doughs like brioche, and by extension babka, are typically made with plain/AP flour. This choice of flour helps achieve a lighter, softer, and more tender crumb, which is highly desired for babka. Bread flour, with its higher protein content, tends to develop more gluten, resulting in a slightly chewier texture. So while it will work, the end result might be a little denser than what you’d get with plain flour.

Absolutely! This cinnamon babka recipe provides a fantastic base that is incredibly versatile and can be easily customized with your favorite additions. To enhance the spice profile, consider adding a pinch of other warm spices such as cardamom, a touch of nutmeg, or even a hint of ground ginger. For extra texture and flavor, dried fruits like raisins, cranberries, or chopped apricots can be mixed in. Chopped nuts, such as walnuts or pecans, also make a wonderful addition. And if you’re a chocolate lover, mini chocolate chips or chunks can be folded into the cinnamon filling for a decadent twist!

Yes, indeed! Proofing your babka dough overnight in the refrigerator is actually a fantastic technique that offers several benefits: you will achieve a deeper, more complex flavor in your babka, and the colder proofing allows for a slower rise, contributing to an even softer, more developed texture. Furthermore, a chilled dough is often easier to handle and roll out, making the shaping process smoother. To do this, simply prepare the dough in the evening, cover the bowl securely with plastic wrap to prevent a skin from forming, and place it in the fridge to proof overnight (8-12 hours). In the morning, take the dough out of the fridge and let it come back to room temperature for about 30-60 minutes before proceeding with rolling and adding the filling.

Cinnamon Babka is incredibly versatile and can be enjoyed in many delightful ways! It’s fantastic eaten fresh on its own, when its crumb is at its softest. If it’s a day or two old and has dried out slightly, simply re-heat individual slices in the microwave for a few seconds to restore its tender texture. For an extra decadent treat, toast a slice and spread it with a little butter. Beyond a simple bread, babka can also be served as an impressive dessert. Consider pairing it with a rich cream cheese frosting, a scoop of vanilla ice cream, or a vibrant fruit compote or coulis for an elevated experience. It also makes a wonderful accompaniment to coffee or tea.

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