Cinnamon Babka
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Learn more →Ingredients
10 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm water (105–110°f / 40–43°c)
- ⅓ cup whole milk, warmed
- 3 cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 tsp fine salt
- 3 large eggs, at room temperature
- ½ cup (1 stick) unsalted butter, cut into 1-inch pieces, softened
For the filling
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tbsp ground cinnamon
- ¼ tsp fine salt
For the syrup
- ½ cup granulated sugar
- ½ cup water
Instructions
- 1
Combine the warm water and yeast in the bowl of a stand mixer and let stand until foamy, about 5 minutes. If the yeast does not foam, it is not active — start again with fresh yeast.
- 2
Add the warmed milk, flour, granulated sugar, salt, and eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes.
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