Cinnamon Babka Recipe

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour, 1 tablespoon sugar, 2 teaspoons instant yeast, and 1 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk together 1 cup warmed whole milk (about 110°F/43°C), 3 tablespoons milk, 3 large eggs (reserve 1 egg for wash), 1 teaspoon vanilla extract, and 8 tablespoons softened unsalted butter until smooth.

Form dough

With mixer on low (dough hook) or by hand, gradually add the wet mixture to the dry ingredients until a shaggy dough forms. Knead with the dough hook 8–10 minutes on medium-low until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 10–12 minutes.

First rise

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Chill (optional but recommended)

After the dough has doubled, gently deflate and turn it out, reshape into a disk, wrap tightly in plastic, and refrigerate for 1–2 hours or up to overnight to make the dough easier to roll and to develop flavor.

Prepare filling

In a medium bowl, combine 1 cup packed light brown sugar, 3 tablespoons ground cinnamon, and a pinch of salt. Stir in 6 tablespoons softened unsalted butter and 1 teaspoon vanilla extract with a spatula until you have a spreadable paste. Fold in optional 1/2 cup finely chopped dark chocolate or raisins if using.

Roll out dough

Lightly flour a work surface. Remove chilled dough and roll into a rectangle approximately 16 x 12 inches and about 1/4 inch thick. Keep edges as straight as possible for an even braid.

Spread filling

Using an offset spatula or the back of a spoon, spread the cinnamon filling evenly over the rolled dough, leaving a 1/2-inch border on all sides.

Tight roll

Starting from a long edge, tightly roll the dough into a log about 16 inches long. Pinch the seam and ends to seal.

Split and braid

Using a long sharp knife, trim about 1/4 inch from each end of the log. Carefully slice the log lengthwise down the middle to expose the layers, leaving about 1 inch uncut at one end if you prefer a continuous base. With the cut sides facing up, twist the two strands together, keeping the cut layers visible to show the swirls. Pinch ends to seal and tuck underneath slightly so it fits in your loaf pan.

Place in pan & second rise

Grease a 9 x 5-inch loaf pan. Transfer the braided log into the pan, seam side down. Cover loosely with plastic wrap or a towel and let rise in a warm place until puffy and nearly doubled, about 45–60 minutes (it will rise more but should not overflow).

Preheat oven & egg wash

Preheat your oven to 350°F (175°C). In a small bowl whisk the reserved egg with 1 teaspoon cold water to make an egg wash. Brush the top of the loaf gently and evenly with the egg wash, taking care not to deflate it.

Bake

Bake in the preheated oven for 30–40 minutes until the top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Make glaze/syrup

While the babka bakes or immediately after removing it, combine 1/4 cup water and 2 tablespoons granulated sugar in a small saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from heat.

Brush with syrup

When the babka comes out of the oven, brush the sugar syrup evenly over the hot loaf to add shine and keep the bread moist. Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing, at least 1 to 1.5 hours.