Easy Cinnamon Babka (Makes 2 Medium Loaves)
Soft, fluffy yeast dough swirled with a buttery cinnamon filling and twisted into a classic babka loaf. This easy recipe is beginner-friendly and perfect for home bakers.
Ingredients
Dough
6 cups all-purpose or cake flour (level, not heaped)
½ cup sugar
1 tablespoon salt
1 sachet (±10 g) instant yeast
2 cups lukewarm water
Squeeze of honey
½ cup oil
1 large egg
Cinnamon Filling
½ cup sugar
½ cup butter, softened
4 tablespoons ground cinnamon
Egg Wash
1 egg
A drop of water
Method
Activate the yeast
In a large bowl, mix the yeast, sugar, and lukewarm water. Leave for 5 minutes until frothy.Add wet ingredients
Stir in the honey, egg, and oil until combined.Make the dough
Add the salt and 5 cups of flour. Mix well, then gradually add the remaining flour until a soft, workable dough forms.
Do not add too much flour — a slightly sticky dough gives a softer babka.Knead and rise
Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and allow to rise for about 2 hours or until doubled in size.Prepare the filling
Mix the butter, sugar, and cinnamon until smooth and spreadable.Shape the babkas
Punch down the dough and divide into two equal portions. Roll each portion into a rectangle about ½ cm thick. Spread the cinnamon filling evenly over each rectangle.Roll and twist
Roll each rectangle tightly into a log from the long side. Slice each log lengthwise down the middle. Twist the two halves around each other, keeping the cut sides facing up.Second rise
Place each twisted loaf into a greased loaf tin. Cover loosely and let rise for 30–45 minutes.Bake
Brush with egg wash and bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until golden brown and baked through.Cool and serve
Cool slightly before slicing. Enjoy warm or at room temperature.