Cinnamon Babka
This cinnamon babka has a crunchy texture on the outside, is tender on the inside, and the cinnamon filling is similar to the gooeyness of a cinnamon roll. A perfectly delicious breakfast or dessert bread. Serve warm or toast and serve with butter or cream cheese.
all-purpose flour
3
cups
instant yeast
1
(.25 ounce) package
granulated sugar
¼
cup
kosher salt
1 ¼
teaspoons
ground cinnamon
¼
teaspoon
egg
1
large
warm water (105 degrees F to 115 degrees F)
½
cup
unsalted butter, at room temperature
5
tablespoons
vanilla extract
1 ½
teaspoons
cooking spray
firmly packed light brown sugar
½
cup
all-purpose flour
¼
cup
ground cinnamon
4
teaspoons
unsalted butter, melted and cooled
¼
cup
egg yolk
1
large
tap water
1
tablespoon
all-purpose flour
2
tablespoons
firmly packed light brown sugar
1
tablespoon
ground cinnamon
½
teaspoon
kosher salt
⅛
teaspoon
cold unsalted butter
2
tablespoons
 Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
  Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
  Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
  While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
  Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
  Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
  Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
  Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm.
