Babka Bread Recipe | How to Make Babka Bread with Cinnamon Filling | Infoods

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and lower in saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water is a cost-saving option.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

Add flour, sugar, 10 grams of instant yeast, and salt into a mixing bowl and whisk until fully combined.

Add melted margarine, 1 egg, and lukewarm milk to the dry ingredients and mix with a spoon until a shaggy dough forms.

Knead the dough on a floured surface for around 3 to 4 minutes until soft and elastic, adding flour if too sticky or milk if too dry.

Transfer the dough to a bowl, cover with a kitchen towel or cling film, and let it rest for 30 minutes to 1 hour until doubled in size.

In a small bowl, mix together half a cup of brown sugar, half a cup of margarine, and 1 tablespoon of cinnamon until fully combined to make the filling.

Punch down the risen dough to remove excess air, then transfer to a floured surface and knead for about 1 minute.

Roll out the dough into a large rectangle on a floured surface.

Spread the cinnamon filling evenly over the dough using a palette knife, making sure to reach the edges.

Tightly roll the dough into a log and cut it in half lengthwise with a sharp knife.

Twist the two halves of the dough together, placing one half on top of the other, and repeat until fully twisted.

Transfer the twisted dough into a greased baking tin lined with parchment paper and cover to let it rest for another 20 minutes.

Preheat the oven to 180°C (350°F) during the last 10 minutes of the resting period.

Bake the babka bread in the preheated oven for 45 minutes.

While the bread bakes, make a syrup by combining half a cup of water and sugar in a saucepan over medium heat, stirring until dissolved and cooking for 2 to 3 minutes until slightly thickened.

Brush the baked babka bread with the syrup immediately after removing it from the oven for a glossy finish.

Let the bread rest in the tin for 10 minutes before inverting it onto a cooling rack to cool completely or until warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens