Kimmi Knippel (Sweet_Memories) Recipe

Cinnamon Babka

By Kimmi Knippel (Sweet_Memories) KimmiK

Recipe Rating:
Cook Time:

Kimmi's Story

Reminds me of "The Dinner Party" episode from Seinfeld with the Cinnamon Babka.


1 c
light brown sugar, firmly packed
1/4 c
all purpose flour
2 Tbsp
butter, unsalted, melted & cooled
1 large
egg white, reserve yolk
2 tsp
cinnamon, ground
1/8 tsp
1/2 c
whole milk, heated to 110 degrees
2 large
egg yolks
1 large
1 tsp
pure vanilla extract
2 c
all purpose flour
1/4 c
1 1/2 tsp
instant or rapid rise yeast
1/2 tsp
8 Tbsp
butter, unsalted, cut into 8 pieces & softened
3 Tbsp
4 Tbsp

Directions Step-By-Step

FOR THE FILLING: Combine all ingredients in medium bowl; mix well. Set aside 1 Tbsp filling.

FOR THE TOPPING: Mix cinnamon & sugar together; mix well. Set aside.
FOR THE DOUGH: Adjust oven rack to middle position & heat oven to 200 degrees F. When oven reaches 200 degrees F., turn it off. Grease large bowl. Whisk milk, egg yolks & vanilla together in 1 C liquid measuring cup.
Using stand mixer fitted with dough hook, mix flour, sugar, yeast & salt on low speed until combined. Slowly add milk mixture & mix until dough comes together, about 3 minutes. Increase speed to medium low & add butter, 1 piece at a time, until incorporated, about 1 minute. Continue to mix until dough is smooth & comes away from sides of bowl, 10 - 12 minutes. Transfer dough to prepared bowl, cover with plastic wrap & place in turned off oven until dough has risen slightly, about 1 hour. Place in refrigerator until dough is firm & has doubled in size, at least 1 hour.

NOTE: Once you've added the butter in this step, if the dough is still sticking to the sides of the bowl after 5 minutes of mixing, add 2 - 4 Tbsp of extra flour.
Line 8 1/2 x 4 1/2" loaf pan with parchment paper, allowing excess to hang over edges. Punch down dough on lightly floured counter. Roll out dough to 20 x 14" rectangle. Spread all but 1 Tbsp reserved filling over dough, leaving 1/2" border around edges. Working from short side, roll dough into cylinder & pinch along seam to seal. Position cylinder seam side up & roll back & forth until stretched to 18" length. Spread reserved filling over top of cylinder. Fold cylinder on top of itself & pinch ends to seal. Gently twist double cylinder twice to form double figure eight. Place shaped dough seam side down in prepared pan, cover loosely with plastic & let rise in turned off oven until doubled in size, about 1 hour.
Lightly beat whole egg in bowl. Remove loaf pan from oven & discard plastic. Heat oven to 350 degrees F. Brush loaf with beaten egg & sprinkle with cinnamon/sugar mixture. Bake until deep golden brown & loaf registers 190 degrees, about 45 minutes. Let cool in pan on wire rack for 20 minutes. Remove loaf from pna & cool completely, about 2 hours. Serve.

NOTE: If you use a standard 9 x 5" loaf pan, start checking the babka for doneness after 40 minutes.
TO MAKE AHEAD: Instead of letting dough rise in step 4, cover shaped loaf with plastic wrap & refrigerate for up to 24 hours. Let dough sit at room temperature for 1 hour before baking.

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Diane Parker parkerd
Jan 25, 2015
This looks amazing. We first had Babka at Dean and Deluca's in NYC and all others have paled. I've been searching for the PERFECT recipe and your pic looks so much like the ones we buy. Can't wait to get baking.
Thanks so much!
Sep 25, 2012 - Bonnie Beck shared this recipe with discussion group: European cooking
Sue H Soos
Nov 30, 2011
Yikes that looks delicious....A save for me...Thanks for sharing
Nov 30, 2011 - Kimmi Knippel (Sweet_Memories) shared this recipe with discussion group: Giveaway! (GreenPan Eco-Non Stick 8-in Frypan)