📝 About This Recipe
This quintessential Ashkenazi treat features a rich, brioche-like yeasted dough swirled with an intoxicating ribbon of buttery cinnamon and sugar. Originating from the Jewish communities of Poland and Ukraine, this babka is defined by its intricate 'krantz' twist and a generous crowning of crunchy streusel. Every bite offers a nostalgic journey through layers of soft, pillowy crumb and warm, spicy sweetness that has graced Shabbat tables for generations.
🥗 Ingredients
The Enrichment Dough
- 4 1/4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 2 1/4 teaspoons Instant yeast (one standard packet)
- 2 Large eggs (at room temperature)
- 3/4 cup Whole milk (lukewarm, approx 105°F)
- 1 teaspoon Kosher salt
- 10 tablespoons Unsalted butter (softened and cubed)
- 1 teaspoon Vanilla extract
Cinnamon Filling
- 6 tablespoons Unsalted butter (very soft)
- 1 cup Dark brown sugar (packed)
- 2 tablespoons Ground cinnamon (high quality)
- 1/4 cup Breadcrumbs (plain, helps keep filling in place)
The Streusel Topping
- 1/2 cup All-purpose flour
- 1/2 cup Powdered sugar
- 4 tablespoons Unsalted butter (cold, cubed)
Simple Syrup Glaze
- 1/3 cup Water
- 1/2 cup Granulated sugar
👨🍳 Instructions
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1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, and yeast. Whisk briefly to aerate.
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2
Add the lukewarm milk, eggs, vanilla, and salt. Mix on low speed for 2 minutes until a shaggy dough forms.
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3
Increase speed to medium and add the softened butter, one cube at a time, ensuring each is incorporated before adding the next. Knead for 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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4
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and refrigerate for at least 6 hours, preferably overnight. Cold dough is essential for easy rolling.
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5
Prepare the filling by mixing the soft butter, brown sugar, cinnamon, and breadcrumbs in a small bowl until it forms a spreadable paste.
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6
Grease two 9x5 inch loaf pans and line with parchment paper, leaving an overhang on the sides for easy removal.
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7
Divide the chilled dough into two equal portions. On a floured surface, roll one portion into a large rectangle (approx 10x14 inches).
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8
Spread half of the cinnamon filling over the rectangle, leaving a 1/2-inch border. Roll the dough up tightly from the long side into a log.
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9
Using a sharp knife, slice the log in half lengthwise to expose the dark cinnamon layers. Twist the two strands over each other to form a braid, keeping the cut sides facing up.
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10
Place the twisted loaf into the prepared pan. Repeat the process with the second half of the dough. Cover and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
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11
Preheat your oven to 375°F (190°C). Prepare the streusel by rubbing the flour, powdered sugar, and cold butter together with your fingers until crumbly.
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12
Sprinkle the streusel generously over the risen loaves. Bake for 40-45 minutes, or until a skewer inserted into the center comes out without raw dough attached (it might have some melted sugar).
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13
While the babkas bake, simmer the sugar and water for the syrup in a small saucepan until the sugar dissolves. Remove from heat.
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14
As soon as the babkas come out of the oven, brush them liberally with all of the syrup. This preserves freshness and adds a beautiful sheen.
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15
Allow the babkas to cool completely in the pans before lifting them out. Slicing while warm may cause the layers to collapse.
💡 Chef's Tips
Don't skip the overnight chill; the high butter content makes the dough difficult to handle if it isn't cold. Using breadcrumbs in the filling is a traditional trick that prevents the cinnamon butter from leaking out the bottom. If the top is browning too quickly, tent the loaves loosely with foil after 25 minutes. For a dairy-free version, substitute the butter with a high-quality vegan butter block and use almond milk. To check for doneness, use an instant-read thermometer; the internal temperature should reach 190°F.
🍽️ Serving Suggestions
Serve thick slices toasted with a smear of salted butter for breakfast. Pair with a glass of cold milk or a strong cup of black coffee to balance the sweetness. Transform day-old leftovers into the most decadent French Toast you've ever tasted. Serve alongside a bowl of fresh berries and a dollop of crème fraîche for an elegant dessert. Great as a centerpiece for a festive brunch spread.