Sourdough Cinnamon Babka

by Matea
12 servings
1 hr 10 min

After seeing babka on Instagram all the time, I finally went to do it myself. This babka turned out to be so delicious. It is full of autumn and cozy flavors, led by cinnamon. It is so buttery and soft, packed with cinnamon aroma – what else could you wish for?!

You can choose whatever filling you like. You can take some chocolate, Nutella, all kinds of fruit jams or pistachios. Or you can go for a savory version and use pesto roso or genovese for example, various types of cheese, ham, pizza babka... The options are endless.

Recipe details
  • 12  servings
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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For the dough
  • 250 g flour (8.82 oz)
  • 125 g stiff levain (4.41 oz)
  • 112 ml warm milk (0.47 cup)
  • 1 egg
  • 55 g butter – room temperature (1.94 oz)
  • 50 g sugar (1.76 oz)
  • 2 g salt (0.07 oz)
  • 1 tsp honey
  • a bit of vanilla
For the filing
  • 100 g soft butter (3.53 oz)
  • 80 g brown sugar (2.82 oz)
  • 2 tbsp cinnamon
For sprinkling
  • 25 g flour (0.88 oz)
  • 15 g butter (0.53 oz)
  • a bit of brown sugar
  • cinnamon
  • a pinch of salt

Knead the dough well, it’s quite wet. Leave the dough covered on the kitchen counter to bulk ferment for 5-6 hrs then transfer it into the fridge overnight.
In the morning roll out the dough, spread the filling and roll the dough into a log. Cut it lengthwise to get two even pieces and wrap them around each other.
Transfer babka into a greased mould and let it rise for another 3-4 hrs on room temperature.
Coat with one egg whisked with a bit of milk. Sprinkling is optional.
Bake on 200 degrees Celsius for 25 minutes. Then reduce the temperature to 180 degrees Ceslius and bake for another 10-15 minutes.
  • Yeast
  • If you don't grow natural yeast at home or you simply want a quicker solution, use a sachet of dried yeast instead of levain. You will get a lovely result as well.
  • But I do strongly encourage you to play around with growing your yeast at home, once you get used to it, it becomes an effortless routine. And the results are unbeatable.
  • Filling
  • Filling is really up to your choice and liking. I like cinnamon and autumn flavors, but chocolate is a great choice as well. Also, you can use fruit jams, pistachio or even some savory fillings and spices. Feel free to play around and discover what you like best.
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  • SLWM SLWM on May 11, 2021

    what is levain

    • See 1 previous
    • Jean Jean on May 12, 2021

      Sourdough starter.

  • Barbara Barbara on May 12, 2021

    How about using regular measurements. Teaspoons, tablespoons and cups. Not ounces.

    • See 2 previous
    • Tammy Tammy on Apr 30, 2023

      Barbra: For most of the world these ARE the regular measurements. The reason most AMERICAN baking recipes list a cup range for flour is because humidity plays a big role in how much flour weights and how the recipe turns out. Too much moisture can ruin a bread recipe beyond saving. European/South American use weight measurements because going by weight automaticly adjusts for the moisture already present in the flour. Volume measurements don't