There are not many things I really can’t resist as fresh Danish yeast cakes straight from the oven. Although I keep a strict nutrition diet daily, it’s almost impossible for me to say no to a freshly-baked Danish cake, especially if it’s filled with cinnamon (or poppy seeds, for that matter).
One of my favorites is cinnamon babka, and on cold weekends it’s absolutely a MUST next to my coffee in the morning. The following recipe if for one of the most delicious cinnamon babkas you’ll ever try – guaranteed! It’s super soft, rich and fragrant, and is the perfect cake for cold winter days.
Photo: Natalie Levin
Super Soft Cinnamon Babka
For the dough
- 500 grams (3 1/2 cups) all-purpose flour
- 8 grams (2 tsp.) active dry yeast
- 150 grams (3/4 cup) soft butter (cubed)
- 75 grams (3/4 cup) sugar
- 2 large eggs
- 240 ml. (1 cup) milk
- Pinch of salt
- 1 tsp. vanilla extract
For cinnamon and pecan filling:
- 120 grams (1 stick) soft butter
- 250 grams (1 cup) dark brown sugar
- 1 heaping tablespoon ground cinnamon
- 100 grams (1 cup) chopped pecans
For brushing:
- 1 beaten egg
- 1-2 tbsp. cold water
- Pinch of salt
For the syrup:
- 125 ml. (1/2 cup) water
- 100 grams (1/2 cup) sugar
- Dough: in a bowl of a mixer with a
- dough hook put flour, yeast, butter, sugar, eggs, milk, vanilla and salt and knead for 10-12 minutes until the dough is slightly sticky.
- Cover the dough in plastic wrap and allow rising overnight in the refrigerator.
- Cinnamon and pecan filling: in medium bowl, mix butter, sugar and cinnamon until combined. Set aside until use.
- Divide the cold dough into 2 equal pieces.
- On a floured surface, roll each part into a rectangle about 1/2 cm thick.
- Spread about 1/2 of the filling and sprinkle some chopped pecans over.
- Roll tightly and cut lengthwise into 2 long strands. Braid the 2 strands creating a cake and put in a lightly greased loaf pan.
- Repeat with the remaining piece of dough and filling.
- Cover the cakes and let rise in warm place until almost doubled in volume.
- Preheat oven to 170c degrees.
- Mix the beaten egg, water and salt and gently brush the cakes.
- Bake for 30-35 minutes until golden and set.
- Syrup: in a small pot put water and sugar and heat until boiling and sugar has dissolved.
- Brush the cakes with syrup and cool at room temperature.
- The cinnamon babka is at its best on the day pf baking, but you can freeze it (well wrapped) for up to a month. After thawing it’s recommended to warm the cake slightly in the oven.
- You can fill the cake with any other filling you like. You can use walnuts, almonds or cashews instead of pecans the same amount.