your cinnamon babka is dry or looks like a hot mess well look no further because this
cinnamon babka recipe is always perfect gooey and delicious make sure to stay until the end as
i will share with you how to shape your cinnamon babka three ways and some great ideas to up your
babka game for the holidays so let's jump into it place in a bowl half a cup of lukewarm water
with two teaspoon of sugar one tablespoon of yeast then mix everything together thoroughly
and set it aside covered for five to ten minutes until it bubbles
in a food processor(I am using a bosch mixer) by hand or in a bowl
of a stand mixer fitted with dough hooks mix together four and a half cups of flour
a third of a cup of sugar 2 teaspoons of vanilla extract 1 teaspoon of cinnamon
then mix everything together until fully combined
in a separate bowl add 3/4 cup of melted vegan butter ( or regular butter) or margarine with
half a cup of almond milk mix everything together then set it aside add your proof teas to the flour
then mixed on the lowest speed add the butter and milk mixture then mix until fully combined
finally add the eggs one at a time making sure to incorporate them fully before adding the other egg
continue mixing the dough until it begins to come together
after about three to five minutes of mixing raise the speed
to medium high and mix for another 5 to 10 minutes until the dough is shiny and elastic
place your dough on your working surface and form a ball by pulling the dough towards you
while applying pressure and repeat the same movement until you have formed the ball
grease a large bowl then place your dough in that bowl
oil the top of your dough cover it
and let it rise at room temperature until it has doubled in size about one to two hours
for the cinnamon filling add three cups of brown sugar a third of a cup of flour 3 tablespoons of
cinnamon 1 teaspoon of kosher salt 6 tablespoons of melted vegan butter or margarine then 3 egg
whites mix everything together until it is fully combined it should form a thick and shiny filling
put your cinnamon filling aside until you're ready to use it when your dough is ready you
should have about 1.2 kilograms of dough cut your dough in three equal parts it should be
about 360 gram per piece of dough flour thoroughly your working station as well as your rolling pin
roll your dough in a rectangle shape until the rectangle is about 9 by 17 inches and about
a sixth of an inch in thickness spread your amazing cinnamon filling everywhere
on your bobcat dough make sure to leave about one inch on the sides of your dough to avoid for
the filling to ooze out and to have an easier time rolling out your babka now would be the
perfect time to add any filling to your babka like dried apples and raisins for Rosh Hashana
working from the longest side of your dough form a lip and roll up your dough working fast to
avoid for the dough to warm up to your fingers and stick a pro tip is to use the side of your
fingers to roll your babka in a long it helps for your bobcat to be rolled more evenly as well
once the dough is fully shaped roll it a few times to even out the filling and form a straight
and equal log pinch the ends for the filling to stay inside then cut your babka straight
down the middle but leave about one inch on one of the end for the twisting to be easier twist
both pieces around each other making sure the filling is exposed to maximize the layer's effect
in your cinnamon babka for the classic babka bread put your babka in a loaf pan tucking the edges
under the babka rearrange the layers to show the filling for the most beautiful cinnamon babka
as promised here are three other ways you can shape your babka as a crown a rose and a wreath
for the crown and the wreath you will do the classic babka prep fill roll cut and twist
for the crown put your dough in a baking sheet form the crown don't worry if it's
not perfect we can always cover everything with confectioner sugar for the rose you will fill roll
and cut your dough leaving an inch at the top of your dough but then you will roll it unto itself
when you arrive at the junction cut a little bit more to create
a soft curve and continue rolling your cinnamon babka onto itself
for the wreath fill roll cut and twist then roll the twist unto itself tucking the end under the
babka cover your babka and let it rise for an hour to an hour and a half or overnight in the fridge
bake for 35 minutes or until the internal temperature is 185 degrees fahrenheit while
the babka is baking combine 1 cup of sugar 2 /3 of a cup of water and 1 teaspoon of vanilla extract
bring to a boil on medium high heat once it comes to a boil remove from the heat
and swirl it around to ensure that all the sugar is dissolved if you want you can also add fruits
in the syrup and let them cook thoroughly to add flavor to your syrup i like to use apple to make
my own apple syrup recipe from scratch especially as a rosh Hashana dessert about 20 to 25 minutes
into baking spoon about half the syrup onto the baking babka then put it back in the oven
when your babka is fully baked and the internal temperature has reached 185 degrees fahrenheit
take the babka out of the oven and immediately drizzle or brush the remaining syrup on top of
all three babka it may seem like a lot of syrup but this will ensure a moist and gooey babka cover
your cinnamon babka with a clean tea towel for 15 minutes to have the most soft and moist babka
enjoy your amazing delicious yet easy cinnamon babka that is perfect every time this babka recipe
can be dressed up for shabbat and the holidays like rosh hoshana with a simple apple syrup
streusel or even enjoyed every day as a decadent snack or breakfast if you are here until the end
write SHANA TOVA or HAPPY NEW YEAR :) in the comments so i know i'm not alone
thank you for being here it means the world to me i wish you a shana tova a year filled with love
fulfillment and above all good health i would encourage you to watch these two videos as a
follow-up until next time stay safe stay blessed and don't forget to FRUM IT UP :)