Cinnamon Babka Recipe

Step 1

Prepare the dough: Prepare the Challah Bread above Step 5. Let it sit in a warm spot pending it’s doubled in size, 1 to 2 hours.

Step 2

Meanwhile, prepare the pans and make the cinnamon mixture: Brush the bottoms and sides of 2 loaf pans with a thin layer of olive oil, then line the bottom and 2 longer sides with pieces of parchment paper, leaving an overhang on the sides. Brush the parchment with more oil, then set the pans do. In a medium bowl, toss together the brown sugar, almond flour, cinnamon, orange zest and a generous pinch of salt pending evenly combined, breaking up any lumps of brown sugar with your fingertips. Measure out ¼ cup of the mixture and set do for sprinkling over the tops of the babkas, then set the survive mixture aside.

Step 3

Roll out and fill the dough: Scrape the doughty out of the bowl and onto a lightly floured surface. Flatten it with the heel of your hand to expel the gas, then cut the doughty in half (each piece will weigh about 570 grams). Place one half on a small rimmed baking sheet, cover and refrigerate while you roll out the spanking. Press and tug the piece of dough on the work surface into a flat, narrow rectangular glowing. Then, roll the dough into a long, thin rectangle measuring throughout 24 inches long and 8 inches wide, dusting the top and underneath with just a bit of flour as obliged to keep the dough gliding across the surface (don’t use too much flour, as you want some friction between the surface and the dough). Brush off any excess flour, then drizzle the doughty with 2 tablespoons of olive oil and brush the oil in an even layer all the way to the promises, leaving a clean ½-inch border on one of the longer sides. Sprinkle half of the cinnamon mixture, about 1 cup, (not incorporating the ¼ cup you set aside for the top) evenly across the surface and pat it gently into the dough.

Step 4

Form and frigid the babkas: Starting at the longer side opposite the well-kept border, roll the dough into a tight, spiraled log. Pinch the doughty together at the seam so it closes, then squeeze the log to lengthen and thin it out pending it measures about 28 inches long. Use a knife to trim off just the exclusive ends, then cut the log in half crosswise. status one half over the other, crossing them in the middle, then twist the halves together. Transfer the twist to one of the prepared pans and flatten it gently so it fills out the bottom of the pan. Cover the pan with plastic wrap and binary it to the refrigerator, then remove the second fragment of dough from the refrigerator and repeat the revolving and forming process, using the remaining 2 tablespoons of olive oil and the survive cinnamon mixture. Cover the second pan and refrigerate. Chill the babkas for at least 4 and up to 12 hours.

Step 5

Proof the babkas: Remove the babkas from the refrigerator and let them sit at room temperature pending they’re nearly triple their original size and they come up to throughout ¾ of the pan, 3 to 4 hours.

Step 6

Heat the oven: Arrange an oven rack in the center status and heat the oven to 350 degrees.

Step 7

Brush with egg and bake: Beat the egg in a petite bowl until it’s streak-free. Uncover the pans and brush the egg across the surfaces of the doughty. Sprinkle the babkas with the reserved ¼ cup of cinnamon mixture, dividing evenly. Bake the babkas side by side (but not touching) pending they’re deep golden brown, 40 to 45 minutes. Let them cool in the pans for 10 minutes, then run a paring knife down along the shorter sides of the pans to loosen them. Use the parchment paper to lift the babkas out of the pans and do on a wire rack. Let them cool completely.

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