Sticky Cinnamon Babka

Babka

1. In a stand mixer fitted with a dough hook, add milk, yeast and 1 tbs sugar. Stir.
2. Add the next 3 ingredients. Mix for 1 minute.
3. Add flour, mix on low speed until the flour has been mostly incorporated. Then mix on medium high speed for another 6 minutes. Dough should be soft and supple.
4. Oil a large bowl. Add dough to the bowl and turn to coat.
5. Cover with plastic wrap and place in a warm place to proof for 1 hour until doubled in size.
6. Remove dough and divide into 2 equal portions.
7. Pat each dough into a square. Wrap each square of dough with well oiled plastic wrap and place in refrigerator overnight.
8. Next day, butter two 9×5 loaf pans then line with parchment paper.
9. On a floured work surface, roll dough to a 20×20” square. Spread Cinnamon Filling to within 1/2” of the edge. Roll dough tightly into a log. Cut dough in half, each half measuring 10” long. With the seam side down, use a sharp knife to cut through several layers of the dough (but not all the way through) down the middle of each half.
10. Place one half over the other creating an X. Twist both pieces, tucking in the ends, then place in the parchment lined loaf pan. Repeat for 2nd loaf.
11. Cover loaves with oiled plastic wrap and proof for 2 hours. Preheat oven to 375F. Bake for 30 minutes.
12. Remove from oven and liberally brush both loaves with the sugar syrup.  Return to the oven to bake for another 10 minutes or until digital thermometer registers 185F.
13. Remove from oven and once again brush loaves with a couple of coats of the simple syrup.
14. Allow Babkas to cool slightly before slicing.  Enjoy!

Cinnamon Filling

While dough is proofing, prepare Cinnamon Filling.  Add soften butter, sugar, cinnamon and vanilla to a large bowl.  Using a spatula, mix until combined.  Set aside.

Sugar Syrup

While babkas are baking, prepare Sugar Syrup.  Add water and sugar to a small sauce pan.  Heat on low until sugar is melted. Do not boil as sugar will crystallize.  Set aside until needed.