Cinnamon Babka

Name: Cinnamon Babka
Total time: 235
Yield: 12
Ingredients: 3 cups all-purpose flour; 1 (.25 ounce) package instant yeast; 0.25 cup granulated sugar; 1.25 teaspoons kosher salt; 0.25 teaspoon ground cinnamon; 1 large egg; 0.5 cup warm water (105 degrees F to 115 degrees F); 5 tablespoons unsalted butter, at room temperature; 1.5 teaspoons vanilla extract; cooking spray; 0.5 cup firmly packed light brown sugar; 0.25 cup all-purpose flour; 4 teaspoons ground cinnamon; 0.25 cup unsalted butter, melted and cooled; 1 large egg yolk; 1 tablespoon tap water; 2 tablespoons all-purpose flour; 1 tablespoon firmly packed light brown sugar; 0.5 teaspoon ground cinnamon; 0.125 teaspoon kosher salt; 2 tablespoons cold unsalted butter

Recipe by Melissa Gray from allrecipes.com

Breakfast 4 Hr. 55 Mins.

Ingredients

12 servings

•

3 cups all-purpose flour
•

1 (.25 ounce) package instant yeast
•

0.25 cup granulated sugar
•

1.25 teaspoons kosher salt
•

0.25 teaspoon ground cinnamon
•

1 large egg
•

0.5 cup warm water (105 degrees F to 115 degrees F)
•

5 tablespoons unsalted butter, at room temperature
•

1.5 teaspoons vanilla extract
•

cooking spray
•

0.5 cup firmly packed light brown sugar

•

0.25 cup all-purpose flour
•

4 teaspoons ground cinnamon
•

0.25 cup unsalted butter, melted and cooled
•

1 large egg yolk
•

1 tablespoon tap water
•

2 tablespoons all-purpose flour
•

1 tablespoon firmly packed light brown sugar
•

0.5 teaspoon ground cinnamon
•

0.125 teaspoon kosher salt
•

2 tablespoons cold unsalted butter

Instructions

Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm.