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Cinnamon Swirl Babka

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
235 min
SERVINGS
12 servings
Breakfast Brunch Polish
Cinnamon Swirl Babka
Ingredients
  • 3 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup granulated sugar
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup warm water (105 degrees F to 115 degrees F)
  • 5 tablespoons unsalted butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • cooking spray
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup all-purpose flour
  • 4 teaspoons ground cinnamon
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg yolk
  • 1 tablespoon tap water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 tablespoons cold unsalted butter
Instructions
1
Combine the dry ingredients - flour, yeast, sugar, salt, and cinnamon - in a large mixing bowl fitted with the dough hook attachment of your stand mixer. Use the low speed setting to mix until the ingredients are well combined.
2
Next, add the egg, warm water, melted butter, and vanilla to the mixing bowl. Continue to mix on low speed until the dough starts to come together, approximately 1 minute.
3
Increase the mixer's speed to medium and continue beating the dough until it becomes soft, smooth, and elastic-like in texture, about 5 minutes.
4
Transfer the dough to a lightly greased large bowl and cover it with plastic wrap or a damp cloth. Place the dough in a warm environment, such as an oven set to 75 degrees F (23 degrees C), and let it rise until it has doubled in size, taking around 1.5 to 2 hours.
5
Remove the dough from the bowl and punch it down gently on a lightly floured surface. Roll the dough out into a 9x18-inch rectangle, approximately 1/4 inch thick. Allow the dough to rest for about 10 minutes, uncovered and at room temperature.
6
While the dough is resting, prepare the filling by mixing together sugar, flour, and cinnamon in a small bowl until well combined. Stir in the melted butter until the mixture is smooth.
7
If the dough has shrunk during its resting period, re-roll it into a 9x18-inch rectangle. Spread the filling evenly over the dough, leaving about 1/2 inch of space around the edges.
8
Roll the dough gently into a log, pinching the seam and ends to seal it. Using a serrated knife, cut the log in half lengthwise. Twist the two pieces together and tuck the ends underneath to form a sealed package. Place the log into a 9x5-inch loaf pan that has been lightly sprayed with cooking spray.
9
While the dough is in the loaf pan, prepare the topping by mixing together flour, sugar, cinnamon, and salt in a bowl until well combined. Use your fingers to work the cold butter into the mixture until it forms coarse crumbs.
10
Sprinkle the topping evenly over the loaf. Cover the loaf loosely with plastic wrap or a damp cloth and let it rise in a warm environment, such as an oven set to 75 degrees F (23 degrees C), until it has doubled in size, taking about 1 hour.
11
Preheat your oven to 350 degrees F (175 degrees C). Bake the babka uncovered in the preheated oven until it is a deep golden brown and reaches an internal temperature of 190 degrees F (87 degrees C), approximately 45 minutes. After about 25 minutes, cover the babka with aluminum foil to prevent over-browning.
12
Once baked, remove the babka from the loaf pan and place it on a wire rack to cool for 10 minutes. Allow the babka to cool slightly, about 20 more minutes, before serving it warm.