A deliciously rich sweet yeasted bread with lots of flavour. This Cinnamon and Hazelnut Babka, glazed with maple syrup tastes as good as it looks.
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What is a Babka?
Babka is a sweet braided bread that originated in the Jewish communities of Poland and Western Ukraine. It consists of an enriched or laminated dough which is rolled out and spread with a variety of fillings then rolled up and braided together. Traditonal fillings included jam or nut, though now are often made with chocolate, cinnamon, fruit or even cheese.
Why you should try this Babka
We love sweet breads in our household. Less sweet or rich than a cake they are delicious and a special treat. Perfect with a cup of morning coffee on a weekend or with a cup of steaming afternoon tea.
The twisted effect of the bread looks pretty and is surprisingly easy to achieve. Just hold your nerve, when you cut the rolled log of dough in half.
Briefly, it may look as if it is all going to fall apart but if you work quickly the twisting pulls the layers together again.
It is then popped into a greased loaf tin which holds it all in place. It doesn't need to be perfect. Part of the charm is that they do not all look exactly alike.
Ingredients
See recipe card for full instructions and quantities.
- Strong plain bread flour - Strong flour (or bread flour) has a higher protein content than plain flour which is needed to create elastic gluten for the bread structure.
- Plain flour - (US all-purpose)
- Salt - helps regulate the yeast and adds flavour
- Caster sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined. It is a little more flavoursome with light caramel tones.
- Fast action dried yeast - sometimes called easy blend yeast
- Milk - Semi or whole milk is best
- Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add an extra pinch of salt.
- Eggs - Medium, ideally freerange.
- Maple syrup for the filling and glaze
- Light muscovado sugar - Muscovado sugar is less refined than soft brown sugar and retains much of its molasses component. Whereas some soft brown sugars are actually refined white sugar with the molasses added back to it. While the two are generally interchangeable, muscovado sugar is not only less processed, it also has a more complex caramel like flavour, which is why it is my preferred choice of the two.
- Ground cinnamon - Best purchased in small quantities for the best flavour. Store in airtight jar away from light.
- Hazelnuts - blanched chopped and toasted I buy them toasted and chopped for convenience
Prepare ahead
Babka is not a quick bread to make. The enriched dough inhibits the activity of the yeast and so it takes a long time to rise. But the actual hands-on time of making the loaf is not that long.
After rising, you can go straight on to shape the bread but alternatively, you can pop the dough in the refrigerator overnight. This has the advantage of making the dough firmer and easier to shape.
So ideally I would recommend you start the day before you want to eat it. All I will say is they are worth the wait!
Easy Glaze
Babka is usually glazed with a simple sugar syrup but for this Babka I thought for ease I would stick with using maple syrup in both the filling and for the glaze.
Variations
Nutty Babkas
My first thought when I first mad this recipe was to use pecan nuts sweetened with maple syrup. A last minute discovery that I had used the last of my pecan nuts meant that I decided instead to use some chopped toasted hazelnuts. These had the added advantage of coming ready chopped! But feel free to try it with different nuts.
Chocolate Babka
For the best flavour use a mixture of melted dark chocolate, butter and cocoa powder with sugar to sweeten. You can add nuts too if you like.
Jam Babka
Spread the dough with a generous layer of jam of your choice.
How to make Cinnamon and Hazelnut Babka step by step
Step 1
Place flours, salt, sugar and yeast in a bowl, stir to combine.
Step 2
Melt the butter in the milk, add the water, then beat into the eggs.
Step 3
With the machine running slowly add the egg mixture.
Step 4
Mix until a smooth elastic dough is produced
Step 5
Cover and leave to rise until doubled in size.
Step 6
Cut the dough into two pieces.
Step 7
Roll one piece of dough into a square and spread with the filling.
Step 8
Roll up like a Swiss roll.
Step 9
Cut in half lengthways.
Step 10
Place each strip next to each other.
Step 11
Cross one strand over the other.
Step 12
Continue crossing the strands each other to form a twist.
Step 13
Push up the twist so that it fits into the tin. Repeat steps 9-13 with the other piece of dough to make a second loaf
Step 14
Once baked brush with maple syrup.
Transfer to a wire rack to cool
Top Tip
The twisted effect of the bread looks pretty and is surprisingly easy to achieve. Just hold your nerve, when you cut the rolled log of dough in half.
Briefly, it may look as if it is all going to fall apart but if you work quickly the twisting pulls the layers together again.
It is then popped into a greased loaf tin which holds it all in place.
Equipment
You will need two, 900g (2lb) loaf tins. For Babkas that have a stickier filling that may leak out, such as jam I would advise lining the base and sides with baking paper
I have used a stand mixer for this recipe which dramatically reduces the time and effort for making the dough but you can mix and knead by hand if you do not have one. It will just take longer.
How to serve
Serve cut into slices to reveal the marbled effect in the dough. Delicious with a cup of tea or coffee.
Served with a cappuccino or latte, it would make a wonderfully indulgent breakfast.
To Store
- Babkas will keep at room temperature, wrapped well for several days.
- Freeze for up to 2 months.
📖 Recipe
Cinnamon and Hazelut Babka
Equipment
- 2 900g (2lb) loaf tins
- Stand mixer optional
Ingredients
To make the dough:
- 300 g (10oz)strong plain bread flour
- 250 g (9oz) plain flour
- ½ teaspoon salt
- 75 g (3oz) caster sugar
- 2 x 7 g (¼oz) sachets fast action dried yeast
- 100 ml (3½floz) milk
- 175 g (6oz) butter
- 100 ml (3½floz)water
- 2 medium eggs
To make the Filling
- 100 g (3½oz) butter
- 4 tablespoon maple syrup
- 1 tablespoon light muscovado sugar
- 2 tablespoon ground cinnamon
- 100 g (3½oz) toasted chopped hazelnuts
To Complete
- 4 tablespoon Maple syrup to glaze
Instructions
To make the dough
- Place 300g strong flour and 250g plain the flours in the bowl of a stand mixer fitted with a dough hook and stir in ½ teaspoon salt, 75g sugar and 14g yeast.
- Place the 100ml milk in a small saucepan, cut 175g butter into chunks and add to the pan, heat gently, stirring until the butter has melted. Remove from the heat and add 100ml water.
- Beat 2 eggs in a bowl to break up, then beat in the butter mixture. With the mixer on slow, gradually mix into the flour to form a wet sticky dough. Increase the speed and mix for another 5 minutes until the dough is smooth, shiny and elastic.
- Cover and leave in a warm place for about 2 hours or until the mixture is doubled in size.
- At this point, if progressing with the recipe straight away, chill for about 30 minutes to help firm up the dough and make it easier to roll. Alternatively, the dough can now be left covered in the refrigerator for up to 12 hours before progressing.
To make the filling
- Melt 100g butter, 4 tablespoons maple syrup, 1 tablespoon sugar and 2 tablespoons cinnamon together in a small pan, stirring until the butter has melted and the sugar has dissolved. Remove from the heat, stir in 100g roasted chopped hazelnuts and set aside.
To shape the Babkas
- Lightly grease two, 900g loaf tins. Cut the dough into two pieces and roll one piece into a 30cm (12in) square. Spread half the filling over the square and roll up tightly like a Swiss roll.
- Cut the dough lengthwise in half and place the two pieces next to each other and twist together by lifting each strand over each other. Try making at least 4 twists then line up and tuck into one of the prepared loaf tins.
- Repeat with the remaining dough and filling. Cover and leave in a warm space for about 2 hours or until doubled in size.
To complete
- Preheat the oven to 190℃ (180℃ fan)/375°F/gas mark 5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Brush liberally with maple syrup, then allow to cool in the tin for 10 minutes before turning out and transferring to a wire rack to cool completely.
- Serve sliced.
Notes
- The dough can be made in advance and stored covered in the refrigerator for up to 12 hours.
- For more swirls in your loaf, roll each piece of dough into a thinner larger square.
- Babkas will keep at room temperature, wrapped well for several days.
- Freeze for up to 2 months.
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