Description
A rich, tender honey babka swirled with sweet filling and topped with a smooth, creamy frosting, perfect for brunch or dessert.
Ingredients
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3 ½ cups (440 g) all-purpose flour
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2 ¼ teaspoons (7 g) active dry yeast
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½ cup (120 ml) warm whole milk
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⅓ cup (80 ml) honey
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2 large eggs
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½ teaspoon salt
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½ cup (113 g) unsalted butter, softened
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½ cup (170 g) honey
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¼ cup (56 g) unsalted butter, melted
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1 teaspoon ground cinnamon
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4 ounces (113 g) cream cheese, softened
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¼ cup (56 g) unsalted butter, softened
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1 cup (120 g) powdered sugar
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1 teaspoon vanilla extract
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2–3 tablespoons (30–45 ml) milk or cream
Instructions
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Activate yeast in warm milk for 5 minutes.
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Mix flour, salt, yeast mixture, honey, eggs, and butter to form dough.
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Knead until smooth and let rise until doubled.
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Roll dough, spread honey filling, roll, slice, and twist.
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Place in loaf pan and let rise again.
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Bake at 350°F (175°C) for 40–45 minutes.
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Beat frosting ingredients until smooth.
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Spread frosting over slightly cooled babka and serve.
Notes
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Store in an airtight container for up to three days.
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Freeze unfrosted babka for best results.
- Prep Time: 30 minutes
- Cook Time: 45 minutes