Cinnamon Babka




- 1 cup water

- 3 tablespoons unsalted butter, cut into pieces

- 500 g (4 cups) bread flour

- 56 g (½ cup) nonfat dry milk

- 3 eggs

- 25 g (2 tablespoons) sugar

- 16 g (2 teaspoons) salt

- 8g (2½ teaspoons) SAF yeast or 9g (1 tablespoon) bread machine yeast

Cinnamon Swirl:

- 250 g brown sugar

- 30 g flour

- 2 tablespoons ground cinnamon

- ½ teaspoon kosher salt

Combine above, add:

- 140 g melted butter

- 1 egg white


Chocolate prune swirl:

- ¾ cup semisweet chocolate


- ¾ cup snipped dried prunes

- ¼ cup chopped walnuts


Chocolate spice swirl:

- ½ cup sugar

- 2½ tablespoons

unsweetened Dutch-

process cocoa powder

- 2 teaspoons ground cinnamon


If using a bread machine:

1. Place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be soft.

If not using a bread machine:

1. In a large bowl or bowl of a stand mixer, combine all of the dough ingredients, mixing until everything is moistened. Add additional water if necessary to enable the dough to come together. Cover the bowl, and let the dough rest for 20 minutes. Then mix/knead it until it's soft and smooth. Allow dough to rise 1 1/2 to 2 hours, until it's quite puffy

2. Grease two 8-by-4-inch loaf pans.

3. Remove dough from machine or turn out raised dough. Turn the dough out onto a lightly floured work surface. Divide the dough in half. Pat each piece into a 10-by-14-inch rectangle. Brush each lightly with some melted butter. Sprinkle each with half of the filling, leaving a 1-inch space all the way around. Starting at a short edge, roll up jelly-roll fashion. Tuck the ends under and pinch the bottom seams.

4. Combine the ingredients for the swirl filling you have chosen in a small bowl.

5. Working with one loaf at a time, use a pair of scissors or a sharp knife to cut the log in half lengthwise (not crosswise) to make two pieces of dough about 10" long each; cut carefully, to prevent too much filling from spilling out. With the exposed filling side up, twist the two pieces into a braid, tucking the ends underneath. Repeat with the other log. Place each log into a lightly greased loaf pan.

6. Spray the tops lightly with cooking spray and cover lightly with plastic wrap. Let rise at room temperature until doubled in bulk, 45 minutes - 1.5 hrs.

7. Twenty minutes before baking, preheat the oven to 350°. Bake the loaves for 30 to 40 minutes, or until golden brown and the sides have contracted slightly from the pan or the loaf has hit at least 190°F at the center of the loaf. Cool completely on a rack.


Bake to 190°F internal

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