Cinnamon babka recipe

A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. My memories of babka is that I loved it when my grandma came to visit with babka when I was a chil…

Popular food blogger Tori Avey shares a creative collection of Rosh Hashanah recipes. Explore a variety of kosher dishes for the High Holidays and beyond.

Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.

This Cinnamon Apple Babka features sweet apple cinnamon filling twisted inside rich and buttery yeasted dough. Extra moist, crazy delicious, the Best Cinnamon babka recipe really with apple filling. It is my favourite comfort food during Fall and winter, but can be a wonderful idea all year around.

It all started a few months back when Faith connected me with Jerry James Stone and his Three Loaves project. Jerry’s simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend, and one to give to someone in need. A great project with a solid goal, so when Jerry asked if The Kitchn wanted to contribute a recipe, we jumped at the chance. But what to make? A sandwich loaf felt practical, but … yawn. I wanted to make something really special.

This classic cinnamon babka recipe pairs a light, fluffy bread dough with a buttery brown sugar cinnamon swirl. So delicious!

Cinnamon Raisin Swirl Babka - It's actually easy to make this incredible babka! Process photos included in recipe.

The perfect pumpkin dessert for fall, or anytime.

Homemade bread is one of my favorite things to make. There is just something about the feel of the dough when you knead it and the smel...

This rich bread is defined by its many twisting layers of gooey cinnamon-sugar filling. But the dough was so rich and tender that the fabulous filling made it collapse. By its very definition, babka is a rich, tender dough. But go too far in that direction and the dough will collapse under the weight of the cinnamon-sugar filling, leaving large holes in the bread. To add richness yet preserve the loaf’s structural integrity, we cut back on the butter and substituted two egg yolks for one…