Cinnamon Babka
"Why this recipe works:By its very definition, babka is a rich, tender dough. But go too far in that direction and the dough will collapse under the weight of the cinnamon-sugar filling, leaving large holes in the bread. To add richness yet preserve the loaf’s structural integrity, we cut back on the butter and substituted two egg yolks for one whole egg...."
INGREDIENTS
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Filling
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1 cup packed (7 ounces) light brown sugar
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1/4 cup (1 3/4 ounces) all-purpose flour
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2 tablespoons unsalted butter, melted and cooled
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1 large egg white
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2 teaspoons ground cinnamon
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1/8 teaspoon salt
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Dough
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1/2 cup whole milk, heated to 110 degrees
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2 large egg yolks plus 1 large egg
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1 teaspoon vanilla extract
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2 cups (10 ounces) all-purpose flour
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1/4 cup (1 3/4 ounces) sugar
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1 1/2 teaspoons instant or rapid-rise yeast
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1/2 teaspoon salt
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8 tablespoons unsalted butter, cut into 8 pieces and softened
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Serves 8
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Once you’ve added the butter in step 3, if the dough is still sticking to the sides of the bowl after five minutes of mixing, add 2 to 4 tablespoons of extra flour. The test kitchen’s favorite loaf pan measures 8½ by 4½ inches; if you use a sta
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