Whenever I’m in my local grocery store, I always accidentally-on-purpose wind my way toward the bakery section. Because you know, it’s really fun to stare at treats and wonder why you aren’t buying them all.
As someone who bakes regularly, I don’t often buy dessert. But that doesn’t mean that I don’t reallyreally want to. There are very few desserts that I have a physically hard time turning away from at the store, but babka is one of them. I love babka. Deeply. Passionately. How could I not? If you’ve ever had babka, you know what I mean.
It’s yeasty, and soft, and excellent with a hot cup of tea or coffee. Plus, if you make it right, you can underbake it just a bit to make the dough pull slightly as you dig in. And if you really do it right, you can pile beautiful crumbs on top.
Imagine a cinnamon bun with a crumble topping, and you’ll see why I’m feeling the love this morning. Plus, the babka is filled with lots of cinnamon and cinnamon chips. If you’ve never had a cinnamon chip, well, yeah. You need to change that right now. Hershey’s makes them, and they’re divine.
The dough for this babka is made in the bread machine. I throw in the ingredients, set it to the dough cycle, and then put the finished dough in the fridge overnight. The next morning I can roll it out (it rises perfectly over the course of the night in the cool temp) and get it in the oven. Hello, breakfast!
If you’re a crumb fiend, a cinnamon roll fiend, or just a fiend for the best breakfast ever, these are right up your alley. And if you see a babka at the grocery store, you can avoid it without feeling any remorse because this one is just better!
2/3 cup milk
1/3 cup butter, melted
1/4 cup water
1/4 cup sugar
1 and 1/2 teaspoons salt
2 and 1/2 teaspoons active dry yeast
4 cups bread flour
1 bag (10 oz.) cinnamon chips
1 cup sugar
2 and 1/2 teaspoons cinnamon
1/4 cup butter, melted
1 and 1/2 cups powdered sugar
1 and 1/2 cups flour
1/2 cup butter, melted
- Add the dough ingredients to the bread machine pan according to manufacturer’s directions and set to the dough cycle. When the dough is finished, allow to rise for one hour in a greased bowl until doubled in size. If you don’t have as much time, put the dough in the bowl and allow to rise overnight in the refrigerator. It will rise on its own in the fridge and be ready to go the next day!
- When the dough is ready, make the cinnamon filling. Pour the cinnamon chips into a bowl. Mix in the sugar and cinnamon. Pour the melted butter over the mixture and stir until all the ingredients are mixed.
- Preheat oven to 350. Coat a 10-inch springform pan with cooking spray.
- Turn the dough out onto a lightly floured surface. Roll the dough into a large, thin rectangle. Sprinkle on the filling evenly, making sure the edges are covered. Starting with the long side of the rectangle, roll up the dough to make a long, thin roll. Using a sharp knife, cut into 1 and 1/2-inch thick slices.
- Place the rolls flat into the prepared springform pan.
- Make the crumb topping. Mix the powdered sugar and flour. Add the melted butter and, using your hands along with a spatula, combine the ingredients to form large crumbs. Sprinkle the crumbs evenly and liberally over the babka, even between the crevices in the dough.
- Bake for 30-35 minutes until the crumbs are turning golden and the dough is browning. It’s very important not to overbake the babka because that dries out the dough. I like mine a little tiny bit underbaked in the middle, but not everyone is into that!
- Cool the babka completely. Then, release the sides of the springform pan. You can serve the babka or wrap it up and freeze it.