Cinnamon Babka

Directions

• Dough
• In a small bowl place the yeast, sugar, and lukewarm water (between 90-110F). Stir and leave to bloom for 10 minutes. The yeast has “bloomed” when it’s foamy.
• In a small saucepan bring milk to a boil and let rest for 1 minute.
• In a stand mixer (fitted with a dough hook) combine the flour, salt, vanilla essence, and sugar.
• Add yeast, milk and melted butter. Mix on low speed for 1-2 minutes.
• Now add eggs one at a time and continue mixing for 2-3 minutes until completely incorporated. The mixture will be quite wet and that’s okay.
• Turn off the mixer and scrape down the sides. Increase the speed to high and mix for 8-10 minutes. The dough will be less wet than before but now form a sticky ball.
• Drizzle about 1 tbsp oil in a bowl and place the dough into it. Cover with a damp cloth and place in a warm place (like an oven or microwave) to proof for 3-4 hours. I had a lot of time so I left it to rise overnight (proofing 2-3 times).
• Sugar syrup
• Combine water, sugar, and vanilla essence in a small saucepan.
• Cook on medium heat until the sugar has dissolved.
• Set aside to cool.
• Cinnamon filling
• Combine softened butter, sugar, and cinnamon.
• Assemble
• Divide the dough into 2 equal parts.
• On a lightly floured surface, roll the dough into a rectangle about ½” thick.
• Spread half of the filling evenly leaving about an inch border at the top (the other 3 sides can have filling up to the edges).
• Starting with the short end closest to you, carefully roll the dough into a swirled log.
• Using a sharp knife, slice the log down its entire length, creating two halves straight down the middle so the filling is exposed.
• Turn the halves so that the layers are facing up. Layer each cut piece on top of one another and twist into a braid.
• Carefully (using flat spatulas) place the dough into a loaf pan lined with parchment paper.
• Repeat the same with the second dough.
• Cover the pans with a kitchen cloth and leave to rise for 1-2 hours (or until it doubles in size).
• Bake the loaves in a preheated oven (at 180C) for 40-45 minutes, or until the loaves are a deep glossy brown colour.
• Take the loaves out of the oven and immediately brush with the sugar syrup. As you brush the loaves they will continue to soak up the syrup.
• Leave to cool for 10-15 minutes before you take the loaves out of the pan.