Best 2 Cinnamon Babka Recipes
Indulge in the delectable world of cinnamon babka, a traditional Jewish pastry that has captured the hearts of many. This rich and swirly bread is a true masterpiece, combining a soft and fluffy yeast dough with a luscious cinnamon filling. The aroma of cinnamon and sugar, perfectly balanced with the dough's subtle sweetness, creates an irresistible treat that is both comforting and elegant. As you embark on this culinary journey, prepare to be mesmerized by the step-by-step recipes provided in this article. From the classic Cinnamon Babka recipe to variations like the Chocolate Babka and Vegan Babka, you'll discover a treasure trove of flavors and techniques to tantalize your taste buds. Let's dive into the world of cinnamon babka and create memories with every bite.
Here are our top 2 tried and tested recipes!
CINNAMON BABKA
Steps:
- Cream the butter and 1/2 cup sugar until smooth.
- In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt.
- Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky.
- Cover the dough and allow it to rise in a warm place until it doubles.
- Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
- For the topping, cream the cinnamon, sugar and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with this topping and place in a preheated 350 degree F oven for 30 minutes.
CINNAMON BUN BABKA
Steps:
- To prepare the dough: In the bowl of a standing electric mixer fitted with a dough hook, dissolve the yeast in 1/4 cup of the warm water. Sprinkle in 1/4 teaspoon of the sugar and let stand until foamy, about 10 minutes.
- Turn the mixer on low speed and add the remaining water, sugar, melted margarine, eggs, and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining flour, and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
- Knead the dough on a lightly floured surface, until smooth and elastic. Rub the inside of a mixing bowl with the oil and put the dough in it, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature for about 1 1/2 hours, until doubled in size.
- To prepare the filling: Combine the brown sugar and cinnamon in a mixing bowl. Add the orange zest, raisins, walnuts, and melted margarine. Fold the ingredients together to combine.
- Preheat the oven to 325 degrees F.
- Line a sheet pan with parchment paper and brush with melted margarine.
- Roll the dough out on a lightly floured surface into a large rectangle, about 10 by 18-inches. Brush the surface of the dough with melted margarine and spread the filling evenly across. Roll the dough up, jelly roll-style, into a long cylinder, and twist it a few times like your wringing out a towel. Put the dough on the sheet pan and coil it around like a pinwheel, tuck the loose end of the dough under so it doesn't unravel. Brush the top of the dough with more melted margarine. Bake for 45 minutes to 1 hour until your kitchen smells like cinnamon, and the babka is golden brown. Cool in the pan for 5 minutes, and then transfer to a wire rack.
- To prepare the orange glaze: Mix the all the ingredients together in a bowl, until the sugar dissolves. Whisk the glaze to smooth out any lumps; drizzle it over the top of the babka while it is still warm.
Tips:
- Use high-quality cinnamon: The quality of the cinnamon you use will greatly impact the flavor of your babka. Look for Ceylon cinnamon, which has a more delicate and nuanced flavor than other types of cinnamon. - Proof the yeast correctly: Proofing the yeast is an important step that helps to ensure that the babka will rise properly. Make sure the water is not too hot, as this can kill the yeast. The ideal temperature for proofing yeast is between 105°F and 115°F. - Knead the dough thoroughly: Kneading the dough helps to develop the gluten, which gives the babka its chewy texture. Knead the dough for at least 5 minutes, until it is smooth and elastic. - Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. The ideal temperature for rising dough is between 75°F and 85°F. - Brush the babka with egg wash before baking: Egg wash gives the babka a golden-brown crust. Brush the babka with egg wash before baking, and then sprinkle it with cinnamon sugar. - Serve the babka warm or at room temperature: Babka is best served warm or at room temperature. It can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.Conclusion:
Cinnamon babka is a delicious and versatile bread that can be enjoyed for breakfast, brunch, or dessert. It is a popular Jewish bread that is often served during holidays, but it can also be enjoyed year-round. With its sweet, cinnamony filling and soft, chewy texture, cinnamon babka is sure to please everyone at your table.
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