Cinnamon Babka, not lesser babka!/ two shapes/ a cookbook recipe

00:04 dough
01:26 sugar syrup
01:37 Cinnamon sugar filling
02:00 loaf oan babka shaping
03:40 oven preheat (350F = 177C)
03:42 round babka shaping
06:00 baking procedure summary
Chocolate babka seems to be more popular, but cinnamon would be always my pick! The babka was so moreish that we finished eating them within a day. I especially liked the round cinnamon babka. Cinnamon babka is not a lesser babka!
With 8 ½ by 4 ½-inch loaf pans (= 21.4cm by 11.5cm loaf pan), you can make 3 of them, or you can choose to make two larger round babkas.
FOR THE DOUGH:
1 tablespoon dry active yeast
(If you have different types of yeast, 'yeast converter' in Google search comes in handy.)
⅓ cup + ½ teaspoon sugar
½ cup lukewarm water
4 ½ cups unbleached all-purpose flour
2 teaspoons vanilla extract
½ cup whole or 2% milk (or almond milk)
¾ cup (1½ sticks) unsalted butter (or margarine), melted
2 eggs
FOR THE SUGAR SYRUP:
⅔ cup water
1 cup sugar
1 teaspoon vanilla extract
FOR THE FILLING
¾ cup (1½ sticks) unsalted butter, melted
1½ cups sugar
2 tablespoons cinnamon
Pinch salt
My loaf pan size is 11.8 by 4.5 inches (=30cm by 11.5cm), and I made one loaf pan and one round cinnamon babka.
My review of this recipe ( =what I would change next time) ;
I would add a teaspoon of salt to the dough, and double the recipe of the cinnamon filling!
The texture of the babka was great, but I felt like it tasted slightly bland, and I wished to have more filling. I've looked up other babka dough recipes online, and they include some salt in the dough.
This recipe is from the cookbook,
"Modern Jewish Baker: Challah, Babka, Bagels & More by Sarna Shannon".
The book is full of photos that tell you what your baked goods should look like, and because there are no fussy bread recipes, you will find yourself going back to this book on busy daily lives!
#cookbookreview #dailybaking #cinnamonsugar