Sourdough Cinnamon Babka
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
- 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.