Cinnamon Crumb Babka

🧂 Ingredients

• 235 grams warm water

  (1 cup)
• 7 grams active dry yeast or instant yeast

  (2¼ teaspoons or 1 envelope)
• 50 grams sugar

  (divided (¼ cup))
• 630 grams bread flour

  (5¼ cups)
• 5 large egg yolks at room temperature
• 72 grams vegetable, canola, or any seed oil

  (⅓ cup)
• 113 grams honey

  (⅓ cup)
• 8 grams salt

  (1¼ teaspoons)
• 220 grams light brown sugar

  (1 cup)
• 1½ teaspoons cinnamon
• 2 Tablespoons all purpose flour
• 1 large egg at room temperature
• 113 grams all purpose flour

  (1 cup less 1 Tablespoon)
• 74 grams confectioner’s sugar

  (⅔ cup)
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 57 grams refined coconut oil, vegan butter or non-dairy margarine, melted

  (4 Tablespoons)

Instructions

• 1 Dough. If using active dry yeast, pour water (should be generally between 105°F
  and 110°F) into mixing bowl of electric mixer. Sprinkle with yeast and about 1
  teaspoon of the sugar. Stir gently to hydrate the yeast. Let it sit for 5-10
  minutes to get foamy. If using instant yeast, add it, together with the warm
  water, to the rest of the ingredients in step 2.
• 2 Add the flour, rest of the sugar, yolks, oil, and honey. With the dough hook
  attachment, knead the mixture for about 3-5 minutes.
• 3 With the mixer on low, slowly add the salt. Knead for an additional 2-3 minutes
  until the salt is fully absorbed and the dough passes the windowpane test.
• 4 Place dough in ungreased bowl, cover with plastic wrap, and let rise in warm
  area for about 3 hours. (Alternatively, allow the dough to rise for 1½ hours,
  then place it in the refrigerator overnight. In the morning, remove it from the
  refrigerator and continue immediately with Step 6.
• 5 Prepare filling. While dough is rising, in a small mixing bowl, mix together the
  light brown sugar, cinnamon and flour. Set aside
• 6 Shape dough. Gently deflate the dough by pulling a piece from the bottom and
  folding it over itself, turning the bowl so you can do four similar folds.
• 7 Spray two 8½ inch by 4½ inch loaf pans. (Or just place parchment in them.)
• 8 Beat the egg and set aside. Divide dough in half, preferably by weight. Cover
  one half with plastic wrap while working with the other half. Roll the dough out
  to a rectangle, approximately 18 inches by 10 inches. If the dough retracts too
  much, cover it with plastic wrap and let it rest 5-10 minutes. Using a pastry
  brush, apply a liberal coating of the beaten egg , leaving approximately ½ inch
  untouched along one of the 10 inch long sides. Sprinkle the dough with half of
  the filling. Use a rolling pin or the palms of your hands to press the filling
  into the dough. Starting from the side where there Is filing along the bottom of
  the dough, tightly roll the dough into a log so that you have a log
  approximately 10 inches long. Press the ends of the top where there was no egg
  wash into the log. Slice the log down the middle in half, exposing the layers of
  filling. Form an X with the two pieces, and cross the two over each other
  starting from the middle going down towards you. Repeat from the middle going
  up. Place dough in prepared pan. Cover loosely with plastic wrap and allow to
  sit until doubled in size, approximately 1½ hours. Repeat with second mound of
  dough. Cover the remaining egg wash and refrigerate for the crumb topping.
• 9 Prepare crumb topping. In a small bowl, use a fork to mix together all the crumb
  ingredients. They will form into crumbs. Cover and store in refrigerator.
• 10 Preheat oven to 350° F. at the 1 hour mark.
• 11 Sprinkle Crumb Topping. Just before you are ready to bake, remove the crumbs
  from the refrigerator. With a pastry brush, brush the remaining egg wash all
  over the top of the loaves, including where the filling is exposed. Sprinkle the
  crumbs on top and on the sides. Gently press them in. Line the rack under the
  rack on which you will bake the babkas with a large baking sheet or a large
  sheet of aluminum foil to catch any crumbs that fall off the tops of the babkas
  while they bake.
• 12 Bake 50-70 minutes, until the inside temperature reaches 205° F.
• 13 Allow to cool in pan for 5 minutes. Use a metal spatula to release the babkas
  from the sides. Turn pans over to release the babkas. Some of the crumb topping
  will fall off, so just accept that. (It give you something to munch on while the
  babkas cool!) If the babkas are stuck in the pans, hold the bottom of the pan
  over a medium flame on your stovetop for just a few seconds. The heat should
  help you release the babkas from the pan. Allow to cool completely on wire rack.

Nutrition Info