Delicious Cinnamon Babka made with brown butter.
- 1/4 cup warm milk
- 1 packet dry active yeast (2 1/4 teaspoons)
- 1/2 cup white granulated sugar (55g) + 1 teaspoon for yeast
- 2 eggs plus 1 egg yolk
- 8 tablespoons butter, room temperature
- 2 1/2 cups all purpose flour (300g)
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 3 tablespoons white granulated sugar
- 4 tablespoons brown butter
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
Optional Egg Wash:
- 1 egg yolk + splash of milk
Get your yeast going by gently stirring the yeast into the 1/4 cup warm milk plus 1 teaspoon of sugar. Let it proof for 5 minutes.
While the yeast is getting yeasty, in a stand mixer fitted with the dough hook, gently whirl the dry ingredients (flour, sugar and salt). Then add eggs and butter (don’t forget the extra egg yolk here!). Mix until mostly combined, then add yeast milk mixture. With your stand mixer set to a medium slow speed, let it knead the dough for 5 minutes. Your dough should be smooth, elastic and slightly sticky. Once dough has reached this point, wrap bowl in plastic and let rise until double (usually 1.5-2 hours) OR you can stick that bad boy right in the fridge to do a slow rise overnight and have fresh babka in the morning. Choose your own adventure.
To make the filling, brown that butter! I follow the stovetop method that I linked to in the notes section. Once butter has been browned, combine with both sugars, cinnamon and cloves. Try to resist eating it all right then and there.
Once dough has doubled in size, roll out into 10×12 inch rectangle on a floured surface. Sprinkle filling all over, leaving about 1/4 inch of an edge all the way round. At this point, you can follow my diagram above on how to roll and shape a babka! or if you’re not a visual leaner, continue reading.
Preheat oven to 350°.
Roll up dough the long way, jelly roll style. Pinch along the seam to close. Then, using a sharp knife, cut the log in half the long way. Face halves cut side up, so you see all the gorgeous swirly filling. Pinch top ends together, then start folding the halves over and under each other until you reach the end. Pinch ends together. Congrats! You just shaped your babka!
Place loaf into a parchment line loaf pan (8×4 or 9×5 will work fine). Gloss with egg wash if desired. Bake 30-35 minutes at 350° or until golden brown on top, the sugar should look caramelized and a tooth pick comes out clean.
Eat as much as you possibly can while its still piping hot (without burning your mouth). Try schmearing a little nutella on it. Enjoy!
ahh browned butter. so delicious. but also slightly intimidating. If you’re new to browning butter, Joy has a super easy to follow post with everything you need to know. Read it here: Baking 101 How to Brown Butter
Keywords: cinnamon babka, brown butter babka, babka, brown butter