After seeing babka on Instagram all the time, I finally went to do it myself. This babka turned out to be so delicious. It is full of autumn and cozy flavors, led by cinnamon. It is so buttery and soft, packed with cinnamon aroma – what else could you wish for?!
Ingredients that you need for the dough:
250 g flour
125 g stiff levain
112 ml warm milk
1 egg
55 g room temp. butter
50 g sugar
2 g salt
1 tsp honey
a bit of vanilla
For the filling:
100 g soft butter
80 g brown sugar
2 tbsp cinnamon
For sprinkling (optional):
25 g flour
15 g butter
a bit of brown sugar
cinnamon
a pinch of salt
Knead the dough well, it’s quite wet. Leave the dough covered on the kitchen counter to bulk ferment for 5-6 hrs then transfer it into the fridge overnight. In the morning roll out the dough, spread the filling and roll the dough into a log. Cut it lengthwise to get two even pieces and wrap them around each other.
Transfer babka into a greased mould and let it rise for another 3-4 hrs on room temperature. Coat with one egg whisked with a bit of milk. Sprinkling is optional. I have mixed 25 g flour, 15 g butter, a bit of brown sugar, cinnamon and a pinch of salt.
Bake on 200 degrees Celsius for 25 minutes. Then reduce the temperature to 180 degrees Ceslius and bake for another 10-15 minutes.
Sourdough Cinnamon Babka
Ingredients
- For the dough:
- 250 g flour 8.82 oz
- 125 g stiff levain 4.41 oz
- 112 ml warm milk 0.47 cup
- 1 egg
- 55 g butter – room temperature 1.94 oz
- 50 g sugar 1.76 oz
- 2 g salt 0.07 oz
- 1 tsp honey
- a bit of vanilla
- For the filling:
- 100 g soft butter 3.53 oz
- 80 g brown sugar 2.82 oz
- 2 tbsp cinnamon
- For sprinkling (optional)
- 25 g flour 0.88 oz
- 15 g butter 0.53 oz
- a bit of brown sugar
- cinnamon
- a pinch of salt
Instructions
- Knead the dough well, it’s quite wet. Leave the dough covered on the kitchen counter to bulk ferment for 5-6 hrs then transfer it into the fridge overnight.
- In the morning roll out the dough, spread the filling and roll the dough into a log. Cut it lengthwise to get two even pieces and wrap them around each other.
- Transfer babka into a greased mould and let it rise for another 3-4 hrs on room temperature.
- Coat with one egg whisked with a bit of milk. Sprinkling is optional.
- Bake on 200 degrees Celsius for 25 minutes. Then reduce the temperature to 180 degrees Ceslius and bake for another 10-15 minutes.
TIPS
- Yeast
If you dont grow natural yeast at home or you simply want a quicker solution, use a sachet of dried yeast instead of levain. You will get a lovely result as well.
But I do strongly encourage you to play around with growing your yeast at home, once you get used to it, it becomes an effortless routine. And the results are unbeatable.
2. Filling
Filling is really up to your choice and liking. I like cinnamon and autumn flavors, but chocolate is a great choice as well. Also, you can use fruit jams, pistachio or even some savory fillings and spices. Feel free to play around and discover what you like best.
