Ingredients
Dough:
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3 cups all-purpose flour
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1 (.25 ounce) package instant yeast
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¼ cup granulated sugar
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1 ¼ teaspoons kosher salt
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¼ teaspoon ground cinnamon
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1 large egg
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½ cup warm water (105 degrees F to 115 degrees F)
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5 tablespoons unsalted butter, at room temperature
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1 ½ teaspoons vanilla extract
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cooking spray
Filling:
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½ cup firmly packed light brown sugar
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¼ cup all-purpose flour
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4 teaspoons ground cinnamon
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¼ cup unsalted butter, melted and cooled
Egg Wash:
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1 large egg yolk
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1 tablespoon tap water
Topping:
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2 tablespoons all-purpose flour
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1 tablespoon firmly packed light brown sugar
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½ teaspoon ground cinnamon
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⅛ teaspoon kosher salt
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2 tablespoons cold unsalted butter
Directions
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Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
Dotdash Meredith Food Studios
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Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
Dotdash Meredith Food Studios
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Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
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While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
Dotdash Meredith Food Studios
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Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
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Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm.
Cook’s Note
Use rapid rise instant yeast in this recipe; if your yeast isn't in a .25 oz package, you will need 2 ¼ teaspoons. You don't want to make your braid too tight so that the bread has nowhere to go, but not so loose that you lose the effect. Aim to get between 5 and 7 twists.
Nutrition Facts (per serving)
| 276 | Calories |
| 12g | Fat |
| 38g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 276 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 7g | 35% |
| Cholesterol 61mg | 20% |
| Sodium 229mg | 10% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 2g | 6% |
| Protein 5g | 10% |
| Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
