Ingredients
Serves: 8
Babka dough
Cinnamon filling
Glaze
Method
- Line a loaf tin with baking paper, or dust with flour. I used a 10 x 20cm tin but a longer one would also be fine.
- To make the babka dough, combine and mix all the dough ingredients in a large bowl or stand mixer until it comes together. Knead for 5–10 minutes or until the dough becomes soft and stretchy, and comes away from the side of the bowl. If the dough is a little dry and hasn’t formed a smooth ball, add a dash more milk and knead again. If the dough is too wet and continues to stick to the bowl, add a little more flour and knead again. Cover the dough with a tea towel (either in the bowl or stand mixer) and leave in a warm place to rise for at least 1 hour, or until the dough doubles in size (or close to double).
- To make the cinnamon filling, add all ingredients to a bowl and mix until it forms a paste. Allow to cool until it thickens to a spreadable, buttery consistency.
- Dust a clean surface with flour. Roll out the dough into a rectangle shape (the long side should be a little longer than your loaf tin). Spread the filling onto the dough, leaving a 1cm gap around the edges.
- Starting from the long side, roll the dough into a log (like a Swiss roll). Use a sharp knife to cut the log in half lengthways creating two long strips of dough. Carefully twirl the two halves together (like a plait).
- Lift the twirled dough into your loaf tin. Cover with a damp tea towel and set aside to rise for about 1 hour. It won’t double in size but should increase in size by about a quarter. You can also let it rest overnight in the fridge as long as you bring the babka back to room temperature before baking.
- When you are ready to bake, preheat the oven to 170°C.
- Bake the babka for 30–35 minutes or until the outside is golden-brown and a skewer can be inserted into the middle and come out clean. If the outside is browning too quickly, turn the oven down to 160°C and cover the babka with an oven-safe plate for the remaining time. Remove from the oven.
- Meanwhile, make the sugar glaze. Add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot after baking, pour the sugar glaze over the top. Best eaten the day it is baked, otherwise, store it an airtight container at room temperature for 1–2 days and warm up leftovers before enjoying all over again.
