Sourdough Cinnamon Babka

Stretch and Folds

This Sourdough Cinnamon Babka is the kind of cozy, made-from-scratch fall baking recipe we love. It’s become a weekend favorite in our home.

Soft, buttery, not overly sweet, and full of warm cinnamon flavor, it’s made without any commercial yeast. The overnight fermentation adds a lovely depth of flavor and makes the dough easier to work with.

ingredients:

Dough – all-purpose flour – active sourdough starter – milk

STEP 1

In the bowl of a stand mixer, combine all dough ingredients except the butter. Mix on low speed until everything is combined and no dry flour remains.

Gradually add the butter, one tablespoon at a time, making sure each addition is mostly mixed in before adding the next.

STEP 2

STEP 3

Once all the butter is added, increase the mixer speed slightly and mix for about 20 minutes, or until the dough no longer sticks to the bowl and passes the windowpane test.

STEP 4

Scrape down the sides of the bowl, cover with plastic wrap or a damp tea towel, and let the dough rest for 30 minutes.

STEP 5

Before shaping, mix the softened butter, brown sugar, cinnamon, and flour in a small bowl until it forms a thick paste. Set aside.

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