Go Back
Braided Cinnamon Babka

Heavenly Braided Cinnamon Babka That Melts in Your Mouth

This Braided Cinnamon Babka is a delightful combination of tender bread and warm spices, perfect for brunch or special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Rising Time 2 hours
Total Time 3 hours 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Eastern European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 4 cups Unbleached All-Purpose Flour Substitute up to ½ cup with bread flour for a richer crumb.
  • 2 teaspoons Active Dry Yeast Proof in warm milk to activate.
  • 1/2 cup Warm Milk Heated to 110°F/43°C.
  • 1/4 cup Granulated Sugar Can use brown sugar for added moisture.
  • 3 Large Eggs Use room temperature for best results.
  • 1 teaspoon Fine Sea Salt Do not omit.
  • 1/4 cup Unsalted Butter Ensure softened for easy mixing.
  • 1 teaspoon Pure Vanilla Extract Can substitute with other extracts.
For the Filling
  • 1 tablespoon Fresh Ground Cinnamon Use fresh ground for maximum flavor.
  • 1/2 cup Granulated Sugar Combine with cinnamon for filling.
  • 1/2 cup Unsalted Butter Softened for mixing with sugars.
Optional Topping
  • Pearl Sugar or Streusel Topping For added texture and sweetness.

Equipment

  • mixing bowl
  • Loaf pan
  • whisk
  • Rolling Pin
  • oven

Method
 

Step‑by‑Step Instructions
  1. Proof the Yeast: Combine warm milk, a teaspoon of sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
  2. Mix Dry Ingredients: In a bowl, whisk flour, sugar, and salt.
  3. Combine Ingredients: Add yeast mixture, eggs, butter, and vanilla to dry ingredients. Mix until shaggy dough forms.
  4. First Rise: Shape dough into a ball, place in greased bowl, and cover. Let rise for 1-2 hours until doubled.
  5. Prepare Filling: Mix butter, sugar, and cinnamon in a bowl.
  6. Shape the Dough: Roll out dough, spread filling, roll into a cylinder, and cut lengthwise.
  7. Braid: Twist the two halves together and place in a greased loaf pan. Cover and let rise for 30-45 minutes.
  8. Preheat and Bake: Preheat oven to 350°F. Brush top with egg wash and bake for 30-35 minutes.
  9. Cool: Let babka cool in the pan for 15 minutes, then transfer to wire rack.

Notes

Ensure yeast is active for best results and dough is slightly tacky but not sticky.