Cinnamon Bun Babka - a Delicious Easter Treat
Ingredients
For the dough
- 120 ml warm milk
- 1 teaspoon raw brown sugar
- 1 tablespoon dry yeast
- 2 eggs, beaten
- 1/2 cup raw brown sugar
- 1 teaspoon vanilla bean paste
- 1 3/4 cups all-purpose flour, sifted
- 50 grams butter, room temperature
For the Filling
- 80 grams butter, softened
- 3 tablespoons cinnamon
- 1/3 cup brown sugar (or to taste)
Preparation
In a jug, whisk together yeast, 1 teaspoon of sugar, and warm milk. Set aside for 7 minutes or until frothy.
In the thermocook bowl, add eggs, sugar, vanilla, flour, butter, and yeast mixture. Mix at speed 5 until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 5 minutes.
Place the dough in a greased bowl and cover with a towel. Set aside for 1 hour until the dough doubles in size.
Roll out the dough into a 5 mm thick rectangle.
Spread a layer of softened butter on the dough, leaving about a 1 cm border. Sprinkle with cinnamon and brown sugar.
Roll up the dough tightly into a long roll.
Cut the rolled dough in half lengthwise and braid the two long pieces, ensuring the cinnamon layers are facing upwards.
Place the braided dough in a baking tin lined with parchment paper.
Cover the tin with plastic wrap and set aside for another 30 minutes to allow the dough to rise.
Preheat the oven to 180°C.
Bake the babka for 30 minutes or until the top is crispy brown and a toothpick inserted into the center comes out clean.
Cool the babka for 10 minutes before removing it from the baking tin.
Transfer the babka to a wire rack and let it cool for 30 minutes before slicing and serving.