Cinnamon Babka (Jewish Twisted Enriched Bread with Cinnamon Swirl)
Cinnamon babka is a twisted, enriched yeast bread from the Eastern European Jewish baking tradition. The dough - loaded with butter and eggs - is rolled into a sheet, spread with a thick layer of cinnamon and brown sugar, then rolled tightly into a log. The log is split lengthwise and the two halves are twisted around each other, exposing the cinnamon layers to the surface. During baking, the sugar melts into sticky, caramelized veins that run through the bread, and the cinnamon fragrance saturates the entire loaf. The crumb is soft and pull-apart tender, with a richness from the butter and eggs that makes it closer to brioche than ordinary bread. Each slice reveals an intricate swirl of dark cinnamon against pale dough. A simple syrup brushed over the loaf immediately after baking gives the surface a glossy sheen and locks in moisture. It is substantial enough to serve as breakfast yet sweet enough to pass as dessert.
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Instructions
- 1
Mix flour, yeast, sugar, milk, and 1 egg, then knead in half the butter until smooth.
- 2
Proof in a warm place until doubled in size.
- 3
Roll into a rectangle and spread filling made with remaining butter, sugar, and cinnamon.
- 4
Roll up, split lengthwise, twist the strands, and place in a loaf pan for second proof.
- 5
Brush with egg wash and bake at 180C for 30-35 minutes, then cool and slice.
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