Sourdough Cinnamon Babka Loaf
I became obsessed with babka after seeing one in a bakery window, twisted and caramelized at the edges, looking exactly like something I needed to learn to make immediately, which is how most of my kitchen adventures begin. The first attempt was a learning experience, which is what I call baking that does not go quite right: the dough was fine, the filling was fine, but the twist was the part that took some practice, and there is a moment when you cut the log in half and see all those layers that either fills you with confidence or reminds you that baking is humbling. Both, in my case, both at once. But this version, cold-proofed overnight for flavor and finished with simple syrup for that glossy bakery sheen, is the one that made me feel my oven and I were finally working as a proper team.
Sourdough Cinnamon Babka Loaf
Babka is the kind of bread that makes people think you spent the whole day doing something very difficult. You did spend the day, technically, there is rising time and then more rising time, but the actual work is mostly watching, which is a type of effort I find very manageable. The cinnamon filling gets layered into a rich, buttery dough, and then the whole thing is twisted into something that looks considerably more impressive than it has any right to. These babies are my latest obsession.
Ingredients
For the dough
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast (one packet)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup whole milk, warmed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened and cut into pieces
For the cinnamon filling
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
2 tablespoons ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
For the simple syrup
1/4 cup water
1/4 cup sugar
Instructions
Combine the flour, yeast, sugar, and salt in a large bowl. Add the warm milk, eggs, and vanilla and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5 minutes.
Add the softened butter piece by piece, kneading it in fully before adding more. This takes patience, keep going for another 8 to 10 minutes until the dough is smooth, glossy, and pulls away cleanly from your hands. It will be soft and slightly sticky, which is correct. Place in a lightly oiled bowl, cover, and refrigerate overnight or for at least 6 hours. Cold dough is easier to handle and the slow rise builds better flavor.
Beat together the butter, brown sugar, cinnamon, vanilla, and salt for the filling until smooth and spreadable. Set aside.
Line a 9 x 5-inch loaf tin with baking paper, leaving some overhang on both sides. On a lightly floured surface, roll the cold dough into a rectangle roughly 12 x 16 inches. Spread the cinnamon filling evenly across the surface, leaving a small border around the edges.
Roll the dough tightly from the long side into a log. Using a sharp knife, cut the log in half lengthways, you will see all the beautiful swirled layers inside. Twist the two halves around each other, keeping the cut sides facing up as much as possible. Transfer to the prepared tin. Cover and let rise for 1.5 to 2 hours until puffy and just cresting the tin.
Preheat your oven to 350°F (175°C). Bake for 35 to 40 minutes until deep golden brown on top. If it colors too quickly, lay a piece of foil loosely over it.
While the babka is still hot in the tin, make the simple syrup: heat the water and sugar in a small saucepan until dissolved. Brush it all, all of it, generously over the top. This is what gives the loaf its glossy, sticky bakery finish and keeps it soft for days. Cool in the tin for 20 minutes before lifting out.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
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