Cinnamon Babka Bread

Bob's Red Mill logo

by | Updated: December 4th, 2016

Feb
23

Everyone has a favorite breakfast indulgence reserved for special occasions, whether it’s soft, fluffy muffins, buttery croissants or sweet, plump cinnamon rolls. But, when it comes to morning treats, this cinnamon syrup-covered babka bread really takes the cake. With every bite of this warm, fresh-from-the-oven yeast cake, you’ll slip further into total bliss.

Cinnamon Babka Yeast Cake

Cinnamon Babka Bread

Ingredients

Dough

1-¾ cups Bob’s Red Mill Organic Ivory Wheat Flour
¼ cup Bob’s Red Mill Organic Coconut Sugar
2-¼ tsp. active dry yeast
½ tsp. salt
1  egg
½ cup milk, warm
½ cup butter, soft
1 tsp. vanilla extract

Filling

¾ cup Bob’s Red Mill Organic Coconut Sugar
2 tsp. ground cinnamon
¼ tsp. salt
1 egg white
½ cup butter, soft

Syrup

½ cup Bob’s Red Mill Organic Coconut Sugar
½ cup water

Directions

  1. In a large bowl, combine milk and ¼ cup coconut sugar. Add yeast and let it sit for five minutes while the yeast works.
  2. Add flour, egg and vanilla to the mixture. With a dough hook, mix yeast mixture for 5 minutes until the dough begins to form.
  3. Add salt and increase speed to medium. While still mixing, add butter, bit by bit.
  4. Once fully incorporate, continue to mix on medium for an additional 4 minutes.
  5. Coat a separate, clean bowl with oil. Transfer mixture to clean bowl and coat dough with the oil. Wrap the dough in plastic wrap and let sit overnight in the fridge.
  6. The next day, prepare the filling. In a large bowl, combine sugar, cinnamon and salt. Add butter and mix until it’s sticky. Add egg white and well until well combined. Set aside.
  7. Line a 9×5-inch loaf pan with parchment paper and keep it oiled lightly. Set aside.
  8. Roll out dough to into a 15×20-inch rectangle onto a floured surface. Smear the filling onto the surface of the dough. Roll the dough back up.
  9. Use a sharp knife to cut lengthwise down the center of the dough. Turn each side half face-up. Transfer to the prepared pan.
  10. Cover the pan and let the dough rise for about 90 minutes, until it’s doubled in size.
  11. While the dough rises, preheat oven to 350 degrees F.
  12. Meanwhile, make the syrup. In a small pot, combine sugar and water and bring to a boil. Reduce heat and simmer until sugar has fully dissolved. Let cool.
  13. Once the dough has risen, bake it for about 45 minutes, until the internal temperature is 190 degrees F.
  14. Remove bread from oven and pour syrup over the top of the loaf. Let cool completely before removing from pan.