Cinnamon Orange Babka

Any Seinfeld fans out there?! That’s how I learned about the Babka. In the Babka episode, Elaine and Jerry wait their turn in a Jewish bakery. They want to pick up a classic Chocolate Babka to take to a dinner party. But, when the last Chocolate Babka is just taken, the clerk offers them the Cinnamon Babka. Disappointed, Elaine says, “We’ll be going in with a lesser Bobka.” The other dinner guest going to the same party just got the last chocolate babka. Jerry convinces Elaine to get the cinnamon one in his statesmen like speech, “Cinnamon takes a back seat to no Bobka. People love cinnamon. Lesser Bobka- I think not.”

Gotta love Seinfeld.

I guess I’m into the lesser Babka! I love cinnamon. Daryl made the Classic Chocolate and it looks incredible. The swirl action looks awesome and I will have to try it! Thank you so much Daryl for sharing baking Saturday together. We’ll be making the Black and White cookie (also in Seinfeld episode) next Saturday at 10am(PST).

Below is the adapted recipe that Daryl shared from the blog. For the original recipe and chocolate version, go to: https://prettysimplesweet.com/chocolate-babka/

Ingredients (Makes 2 Babkas):

3 ¾ c (530g) all-purpose flour (I used 400g all-purpose and 130g whole wheat)
½ c (100g) sugar
1 T (10g) instant yeast OR 12.5g active dry yeast
3 large eggs
½ c (120ml) water
¾ tsp. sea salt
⅔ c (150g) unsalted butter, at room temp, cubed

Filling:

1 cup brown sugar
1 cup walnuts, chopped
½ cup golden raisins
1 Tbsp. cinnamon
2 Tbsp. softened butter
Dash of nutmeg and cloves
1 orange, zested

Sugar Syrup:

½ cup (120ml) water
¼ cup orange juice
½ cup (100g) sugar

Directions:

Make the dough and place it in the refrigerator overnight. If using active dry yeast, mix yeast and warm water. Let sit to activate 10 minutes. Mix all remaining dough ingredients except butter. Use a stand mixer or dough hook on handheld mixer and mix 5 minutes or smooth. Then, gradually add the softened butter and mix until dough is soft and smooth.
Place dough in a greased bowl, cover with plastic wrap and let rise overnight in the fridge.
The next day, lightly flour a work surface, divide dough into two, and roll it out into a rectangle about ¼ inch thick. Spread with filling (mixed together). Roll up tightly. Then, cut down the center lengthwise and twist (best to see our IGTV video at the bottom of this post).
Place in a greased 9” x 4” baking loaf pan with parchment. Let it rise for 1-2 hours or fluffy and doubled in size.
Bake at 375 F for 30-35 minutes or until the internal temp reads 190 F.
Unmold Babka after 10 minutes and make the sugar glaze by boiling ingredients for 5-10 minutes or syrupy. Brush glaze on finished babka for shine and to preserve it longer. (Babka is best the first day!)