Nickel Allergy Friendly Cinnamon Babka

Total time4 hr 25 min

Prep time45 min

Cook time40 min

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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
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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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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