Sourdough Cinnamon Babka

The Sourdough Cinnamon Babka has a soft, chewy texture with a sweet cinnamon filling. The dough is easy to slice and shows off a beautiful braided design. It’s not overly sweet, making it perfect for breakfast or dessert. The rich buttery flavor pairs well with the cinnamon, giving you a delicious and satisfying treat.

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Prep Time 1

Cook Time 1 55

Total Time 2 55

Servings 10 servings

Calories 421

Equipment

1 Loaf pan

Ingredients

Dough (for 1 babka)

500 grams all-purpose flour
100 grams active sourdough starter
250 grams milk
80 grams sugar
60 grams butter room temperature
1 egg
6 grams salt

Cinnamon Filling

100 grams unsalted butter softened
150 grams brown sugar or regular sugar
8 grams ground cinnamon
10 grams all-purpose flour to make the filling thicker so it doesn't leak out

Instructions

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.
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 (stretch a small piece until light passes through without tearing). Scrape down the sides of the bowl, cover with plastic wrap or a damp tea towel, and let the dough rest for 30 minutes.
Perform 2–3 sets of stretch and folds, resting 30 minutes between each set.
Let the dough ferment at room temperature (about 72°F/22°C) until it increases by 50% in volume. This usually takes 6–8 hours, depending on the temperature. The dough should be puffy but not doubled in size.
Transfer the dough to the refrigerator and chill overnight. This improves the flavor and makes shaping easier.
Before shaping, mix the softened butter, brown sugar, cinnamon, and flour in a small bowl until it forms a thick paste. Set aside.
Remove the chilled dough from the fridge. Lightly flour your work surface and the top of the dough. Roll the dough into a 14 x 18-inch (35 x 45 cm) rectangle.
Spread the filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side, like a cinnamon roll. Slice the roll lengthwise down the center to create two long strips with the filling exposed.
Pinch the top ends together, then twist the two strands around each other to form a braided loaf. Carefully place the twisted babka into a parchment-lined 9 x 5-inch loaf pan (or 8.5 x 4.5-inch for a taller loaf).
Cover the loaf and let it rise at room temperature for 2–4 hours, until slightly puffy. The dough should increase in volume but not double.(Optional) If you prefer, refrigerate the shaped babka overnight for even better flavor. If refrigerated, let it come to room temperature for about 1 hour before baking.
Preheat your oven to 350°F (175°C). Bake for 45–55 minutes, checking at 45 minutes. The babka is done when the center reaches 200°F (93°C). If it browns too quickly, cover loosely with foil.
Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

The dough is less rich than classic brioche, which keeps it soft but not too heavy.
The filling is generous, which balances the richness nicely.
If you want two babkas, simply double the recipe!

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