Best 2 Cinnamon Babka Recipes

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Cinnamon babka is a sweet yeast bread that is popular in many parts of the world. It is made with a dough that is rolled and filled with a cinnamon-sugar mixture, and then baked until golden brown. Babka can be served as a breakfast pastry or as a dessert, and it is often paired with coffee or tea. There are many different recipes for cinnamon babka, but they all share some common ingredients and techniques. In this article, we will explore some of the best recipes for cinnamon babka, and we will provide tips and tricks for making this delicious treat at home.

Check out the recipes below so you can choose the best recipe for yourself!

CINNAMON BABKA



Cinnamon Babka image

Provided by Food Network

Categories     dessert

Time 53m

Yield 15 servings

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup sugar, plus 1/2 teaspoon
4 egg yolks
1 package dry yeast
1/4 cup warm water
1/2 teaspoon vanilla extract
1 teaspoon salt
1 cup milk
2 cups flour
1 cup raisins
1 teaspoon ground cinnamon
1 cup sugar
1/4 pound butter
1 egg
2 tablespoons milk
1 cup flour

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



Cinnamon Bun Babka image

Provided by Tyler Florence

Categories     dessert

Time 3h15m

Yield 1 babka

Number Of Ingredients 18

1 package active dry yeast
1 cup warm water
1/2 cup sugar
3/4 cup (11/2 sticks) melted margarine or butter, cooled, plus more for brushing
2 large eggs
1 teaspoon salt
4 cups all-purpose flour, plus more for dusting
1 tablespoon vegetable oil
1/2 cup dark brown sugar
2 tablespoons ground cinnamon
1 tablespoon grated orange zest
1/2 cup golden raisins
1/2 cup chopped walnuts
1/4 cup melted margarine or butter, cooled
1/4 cup water
2 cups confectioners' sugar, sifted
1 orange, zest finely grated
1 large egg white

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:

  • Proof the yeast correctly: Warm the milk and butter to the correct temperature (110-115°F) to activate the yeast.
  • Use fresh ingredients: Use fresh yeast, milk, eggs, and butter for the best flavor and texture.
  • Be patient with the rising process: It may take several hours for the dough to rise. Don't rush the process, as it will result in a dense, undercooked babka.
  • Use a well-seasoned bundt pan: This will help the babka to brown evenly and prevent it from sticking.
  • Make sure the cinnamon-sugar filling is evenly distributed: This will ensure that every bite is packed with flavor.
  • Don't overfill the bundt pan: The dough will rise and expand, so only fill it about 2/3 full.
  • Bake the babka until a toothpick inserted into the center comes out clean: This will ensure that the babka is cooked through.
  • Let the babka cool slightly before glazing: This will help the glaze to set and prevent it from running off.

Conclusion:

Cinnamon babka is a delicious and versatile pastry that can be enjoyed for breakfast, brunch, or dessert. With its soft, fluffy dough, gooey cinnamon-sugar filling, and sweet glaze, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.

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