In the kitchen, June reminisces about her Russian grandmother, Minka, and honours her memory by making her deliciously dense cinnamon and sugar-swirled babke. June has become known all over Sydney for this legendary cake, and we totally get it. Natanya and Lisa were recently at a 50th birthday and spent far too long standing too close to the babke, peeling off layer after layer of doughy cinnamon deliciousness.
Provided by Monday Morning Cooking Club
Categories HarperCollins Dessert Cinnamon Fall Bake Tree Nut Free
Yield Serves about 20
Number Of Ingredients 24
Steps:
- To make the dough:
- Combine the flour, caster sugar and salt in the bowl of a stand mixer and make a well in the centre. In a separate bowl, combine the warm water, yeast and white sugar and allow to stand for 10 minutes or until frothy, to ensure the yeast is active. In a separate bowl, mix together the eggs and the yolk.
- In a small saucepan, warm the butter, cream and milk together until the butter is just melted; do not allow the mixture to boil. Set aside until it is lukewarm. Pour the yeast mixture into the well then add the eggs and the milk mixture. Using a wooden spoon, stir to combine then gradually incorporate the flour until you have a rough dough. Using the dough hook attachment, knead on low-medium speed for 10 minutes or until you have a smooth dough that starts to come away from the sides of the bowl. Cover the bowl with baking paper and plastic wrap and allow to rise in a warm place for 3 hours or until doubled in volume.
- To make the cinnamon sugar:
- Combine the cinnamon and sugar in a bowl and set aside.
- To make the streusel topping:
- Rub together the flour, butter and sugar with your fingertips to make a fairly fine crumble. Set aside.
- To assemble and bake:
- Line a round 30 cm (12 inch) cake tin or a deep square 25 cm (10 inch) baking dish. When the dough has risen, punch it down by throwing the dough onto a lightly floured benchtop. Do not knead or add more flour, as this will toughen the dough. Divide into 2 equal pieces. Roll out 1 piece to a large rectangle, about 65 x 40 cm (25½ x 16 inches). Brush with half the melted butter, sprinkle with half the cinnamon sugar and scatter over half the sultanas. Roll up lengthways to form a log. Repeat with the remaining dough.
- Cut each log into 5 cm (2 inch) sections. Place these in a circular fashion into the prepared tin, starting from the outside, cut side up, leaving about 1 cm (½ inch) between each one. Once the pieces are all in place and evenly distributed in the tin, press down gently with your hand so they are all the same height. Brush with the extra melted butter and then sprinkle evenly with the streusel topping. Cover with a light tea towel and allow to rise for a further 2 hours or until almost doubled in volume.
- Preheat the oven to 170°C (340°F/Gas 3). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven. Serve warm or cover with a light tea towel until cool. If you wish, reheat it later, wrapped in foil.
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Pilkas Vilkas
[email protected]This recipe is too bland. I don't like cinnamon.
Asif Gardezi
[email protected]This recipe is too unhealthy. I don't want to eat something with so much sugar and butter.
Falr Kevin
[email protected]This recipe is too time-consuming. I don't have time to make it.
Londyn Shamburger
[email protected]This recipe is too complicated. I don't think I can follow it.
Md Nirobkhan
[email protected]This recipe is too expensive. I can't afford to buy all of the ingredients.
Nadine Kanda
[email protected]This recipe has too many ingredients. I don't have time to go to the store and buy all of them.
Zach Gray
[email protected]This recipe is too complicated. I don't think it's worth the effort.
Malaika Saleem
[email protected]I followed the recipe exactly, but my babka didn't rise properly. I'm not sure what went wrong.
michael Lira
[email protected]I'm not sure what I did wrong, but my babka didn't turn out as good as I hoped. It was still tasty, but it was a bit dry.
Derick Kanyanta
[email protected]This babka is the best I've ever had. I'll definitely be making it again and again.
MIRACLE WORLD PLAYING
[email protected]I'm so glad I found this recipe. This babka is amazing!
Techno Ganerz
[email protected]This babka was a hit at my party. Everyone loved it!
Dinod bahadur bhulan
[email protected]This babka is so moist and flavorful. I love the streusel topping.
Rashid Mangrio
[email protected]This recipe is easy to follow and the babka turned out great. I'll definitely be making it again.
Vi Adioba
[email protected]This babka is delicious! I love the cinnamon streusel topping.
aiko
[email protected]I'm not a baker, but I was able to make this babka with no problems. It turned out great! The streusel topping was especially good.
Joshua Thomas
[email protected]This recipe is a bit time-consuming, but it's worth it. The babka turned out perfectly and was a big hit at my party. I would definitely recommend this recipe to anyone who loves babka.
Stephen Omoseibi
[email protected]This babka was amazing! I made it for a brunch party and it was gone in minutes. Everyone loved the streusel topping and the moist, flavorful babka. I will definitely be making this again.
syednumanshah
[email protected]I've made this babka several times now and it's always a hit. It's so easy to make and the results are always delicious. I love the way the streusel topping gets all crispy and caramelized in the oven.
Rachael Ola
[email protected]This recipe is a keeper! The streusel topping was perfectly crunchy and sweet, and the babka itself was moist and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make babka.