Sourdough Babka With Cinnamon

Your new sourdough adventure is right here! Rich and indulgent, Sourdough Babka presents a delectable, airy cake-like bread made with naturally leavened slightly tangy dough intertwined with luscious ribbons of cinnamon. Whilst the recipe takes two days to make, the end result is so good that you will want to eat Sourdough Cinnamon Babka for breakfast, afternoon tea and dessert!

Jump to:

• Wait, But What Is Babka?
• Equipment Needed
• Ingredients and Substitutes
• Babka Filling Variations
• Method
• Recipe FAQs
• Serving Suggestions
• Storage
• Other Sourdough Recipes To Try
• Sourdough Babka With Cinnamon

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If you love sourdough cinnamon rolls and brioche bread, you must make this Sourdough Babka recipe. It brings the best of the two worlds, it looks oh-so-pretty, and it's a lot of fun to make! Long story short - we're obsessed! And if you fancy something a little more intricate, try our Sourdough Cardamom Buns (Swedish Kardemummabullar). Want something simpler? Try our Cinnamon Swirl Sourdough Bread or Sourdough Cinnamon Focaccia.

And if you are looking for sourdough babka for summer, try Strawberry Babka or Pesto Sourdough Babka instead!

Wait, But What Is Babka?

Originating from Eastern Europe, babka is a beloved sweet bread that has found its way into the hearts and kitchens of many. Traditionally associated with Jewish communities, babka is characterized by its rich, brioche dough twisted with layers of flavorful fillings. 

The result? A decadent and delicious bread, often enjoyed as a dessert or indulgent treat. Its popularity has soared beyond its cultural roots, becoming a staple in bakeries worldwide. Whether filled with cinnamon, chocolate, or fruit, babka continues to enchant with its irresistible aroma and irresistible taste, making it a timeless favourite for any occasion.

Equipment Needed

• Stand mixer with a dough hook attachment (we use Kenwood)
• Bench scraper
• Mixing bowl (ideally quite shallow - it's easier to coil fold your sourodugh if the bowl doesn't have high rims)
• Rolling pin (stainless steel rolling pin is highly recommended)
• Sharp knife, ideally long and thin-bladed.
• Small saucepan (for the filling)
• Offset spatula
• 2 lb loaf pan for a muffin top, 3-4 lb loaf tin for a loaf that doesn't overspill over the top.
• Parchment paper (We love Bacofoil Baking Paper). 

Ingredients and Substitutes

Sourdough Cinnamon Babka is one of those recipes that looks and tastes impressive but only uses a few simple ingredients. Here are the dough ingredients you'll need: 

• active sourdough starter: 100% hydration. 
• strong bread flour: can be replaced with all-purpose flour if that's what you have. We tested this recipe with both, and extra gluten makes a trivial difference. 
• milk: full-fat or half-fat (semi-skimmed). 
• eggs: medium in the UK, large in the US. 
• unsalted butter: or salted but make sure to reduce the amount of salt in the recipe. 
• caster sugar: or white granulated sugar. 
• salt. 

And for the cinnamon sugar filling, you will need:

• brown sugar: we used dark brown sugar but light brown sugar will work as well. 
• salted or unsalted butter. 
• ground cinnamon. 

You will also need an egg yolk and a tablespoon of milk for the egg wash.

Babka Filling Variations

Want to mix things up next time? 

• For a chocolate filling variation, swap the cinnamon mixture with a blend of 150g of dark chocolate chunks and 50g of cocoa powder for a rich, indulgent twist. Create a sourdough chocolate babka that'll satisfy any chocolate lover's cravings.
• For a savory filling option, experiment with a mixture of 150g of shredded cheese, 50g of cooked and crumbled bacon, and a dash of black pepper. Perfect for those looking for a savoury twist on the classic babka.
• For a fruity twist, replace the cinnamon mixture with a layer of your favourite jam or preserve. Try raspberry or apricot for a burst of flavour. 

Method

Sourdough Cinnamon Babka is a 2-day recipe. On day 1, we prepare and bulk ferment the sourdough dough for the babka, then the next morning, we fill and shape the cinnamon babka and leave the dough rise for the second time before baking. 

Before You Begin: A Note On Sourdough Starter

This Sourdough Babka with Cinnamon is a testament to the magic of wild yeast, eschewing commercial leavening agents for the complex tang and rise of a strong active sourdough starter. Here are some essential tips that will apply to any enriched dough whether it's for Sourdough Brioche, détrempé for Sourdough Ham & Cheese Croissants, Kouign Amann, Sourdough Cruffins, or Plain Croissants:

1. To ensure optimal performance, your sourdough starter should have low acidity, achieved by frequent refreshments before incorporating it into the enriched dough. If your starter resides in the fridge, dedicate 2-3 days to daily sourdough feedings before embarking on your Sourdough Babka journey. Consistent refreshments foster both low acidity and robust yeast activity. 
2. Additionally, remember that your sourdough starter is at its prime when it reaches its peak, ideally doubling (or even tripling) in volume within 4-5 hours at a warm 20-24°C environment. Delaying use beyond this point risks the starter deflating. If your starter fails to double within this timeframe, continue feeding it for a couple more days until it achieves the desired vigour.

Step 1: The Dough For Sourdough Babka

In a bowl of a stand mixer, mix the flour, sugar and salt. Add the milk, eggs and active sourodugh starter. Start mixing the dough with a bread hook attachment on low speed until you have a shaggy dough (about 5-7 minutes). Cover the bowl with a tea towel and let the dough rest for 10-15 minutes. 

Return the bowl to your stand mixer, and running it on medium heat, start adding room temperature butter one bit at a time. Note, that butter will tend to stick to the sides of the bowl, so you may need to scrape the sides once or twice. Run the mixer for 10-15 minutes until you have a relatively wet, but soft and elastic sourdough that passes the windowpane test. 

Step 2: Bulk Fermentation and Coil Folding Sourdough

Scoop the dough into a lightly greased bowl, cover it with plastic wrap and leave it in a warm spot (20-24° C) for 4 hours.

Over the first two hours, every 30 minutes, perform 3 series of coil folds. You will have a much less sticky dough by the end of the fourth coil fold. Then leave it to finish its first rise for 2 hours. You dough is unlikely to double in size, but should increase by about a quarter. 

Step 3: Cold Proof

Place the sourdough babka dough in the fridge to finish proofing overnight. The dough ferments slower at cold temperatures, so it can safely stay in the fridge for 8-24 hours. 

Step 4: Cinnamon Sugar Filling

The next day, start by preparing the cinnamon filling. Add butter, brown sugar and cinnamon in a small saucepan and set it over low heat until everything melts together. Set it aside to cool down.  

Step 5: Shaping

Line a 2-3 lbs loaf tin with baking parchment. 

The next step is the trickiest one, but dust the surface with flour generously, and you'll be just fine. Work quickly, as it's a wet dough, but you have a benefit of it being cold and stiff from a night in the fridge. 

Scoop the dough onto a floured work surface. Roll it out into a large rectangle measuring about 20x40cm (8x16 in). 

Spread the cinnamon sugar filling on the surface, then roll it into a very tight roll starting from the long side. 

Cut the roll in half lengthways using a sharp knife, but leave it intact at one end (so you have two legs attached at the top). 

Twist the two legs together. Then place it into a prepared loaf tin (make sure to fit it in snuggly and don't worry if you have to serpentine the braid on top for a second layer. 

Step 6: Second Rise

Brush a piece of plastic wrap (cling film) with neutral oil. Cover the top of the sourodugh babka loosely and leave it at a warm temperature (21-27° C) to proof again for 2.5-3 hours. The loaf should puff up by about 20-25% in that time.  

Learn more about when the sourdough is done proofing and is ready to bake!

Step 7: Baking 

Preheat the oven to 170°C Fan. 

Make an egg wash by mixing an egg yolk with a tablespoon of milk. Brush it on the surface of the babka gently.

Bake Sourodugh Babka in the oven for 38-42 minutes. It should puff up heaps, be golden brown on top, and have cinnamon sugar oozing!  

Step 8: Simple Syrup Glaze

Whilst the babka bakes, make a sugar syrup. In a small saucepan mix the caster sugar and water together. Heat it over low heat, stirring until sugar dissolves, then let the syrup bubble, and take it off heat. 

Once your baba is cooked, using a pastry brush, brush the syrup all over the top of the babka. 

Let the cinnamon babka firm up in the loaf tin for 15-20 minutes, then take it out of the tin, and transfer it onto a wire rack to cool completely.  

Recipe FAQs

Serving Suggestions

Our favorite way to serve Sourodugh Babka is whilst it is still a little bit warm. It needs nothing else, just tear or slice and eat it, letting the cinnamon filling gather in the corner of your lips 🙂 

Alternatively, top it with cream cheese and sliced stewed pears or apples.

Alternatively, you can toast it very lightly, and spread some salted butter on top. 

Sourdough Babka is great used in trifles, Bread and Butter Puddings or for making ice cream sandwiches! 

Storage

After your sourdough babka has cooled completely, wrap it tightly in plastic wrap or aluminum foil. You can also store it in an airtight container. 

Store in a cool dark cupboard, your cinnamon babka should keep for 3 days. To prolong its shelf life, freezing is an excellent option. Just make sure to double-wrap it to protect it from the freezer burn.  

Slightly stale leftover babka can also be turned into a delightful French toast for a scrumptious breakfast or a Bread and Butter Pudding!

Other Sourdough Recipes To Try

What is your favourite sourdough recipe? Let us know in the comments below, so we can expand our culinary horizons too!

If you are bored of making the same old sourdough bread recipes, try some of our recipes that use active sourdough starter for that sought-after tang from your sourdough starter (hint: Almond Croissant Sourdough Focaccia is our new favourite):