Babka is a traditional Jewish bread from Eastern Europe. It was originally a clever way to use up extra dough by layering it with sweet fillings like cinnamon or jam when making challah, a braided enriched bread. While it’s long been a staple of Jewish delis and bakeries in New York City, babka has exploded in popularity in the last several years thanks to a new style created at Breads Bakery, a popular bakery chain. The new style, which this recipe emulates, is much richer than traditional babka, erring closer to a filled brioche than challah.

Tips for Shaping a Babka Loaf

The most common, and classic shape for a babka is a loaf. Babka loaves look impressive and make beautiful, cinnamon swirled slices perfect for sharing. The dough is rolled and filled like cinnamon rolls, then sliced in half lengthwise and twisted back together. Here are a few tips for making the prettiest loaf.The dough is much easier to work with while it’s cold. As it warms up, the dough may begin to stick to your counter, making it harder to shape and slice.To keep the dough cold and firm enough for a clean slice, wrap the rolled-up log in plastic wrap or parchment paper and place it in the freezer for 5 to 10 minutes. This should make it firm enough to slice without tearing the layers of dough and filling.When slicing the rolled-up babka in half, some recipes advise you to leave one end of the log attached and to twist from there. With a loaf, I prefer to slice it all the way through so it’s easier to expose all of the gorgeous layers.

How to Make Individual Babka Buns

While a loaf is the most common shape for a babka, you can also make little individual babka buns. Smaller babka ropes are twisted and knotted together into buns that can be baked in a muffin tin or on a baking sheet. Here’s how to shape individual babka buns: Divide the dough into 16 equal pieces. Roll one piece of dough on a floured work surface into a wide rectangle, about 4 1/2 by 7 1/2-inches, with the long edge nearest you. Spread about 2 tablespoons of the cinnamon filling onto the dough, leaving a 1/4-inch margin at the top of the rectangle. Roll the dough tightly into a snug log and set it aside onto a parchment-lined baking tray. Repeat filling and rolling with the rest of the dough pieces. Place the tray in the freezer for 5 minutes to firm up the dough. Remove the baking tray from the freezer. Slice a log in half lengthwise, leaving one end attached. Twirl the strands together to form a twist. Shape the twisted rope into a circle and fit the end through the center, like tying a knot. Tidy it up by tucking the other end underneath the knot. Repeat with the rest of the dough. Transfer to two parchment-lined baking sheets, 8 buns per tray, or into two muffin tins. Let the buns rise until doubled in size, about 1 hour. Bake for 12 to 15 minutes at 375°F until golden brown. Once out of the oven, brush the buns liberally with syrup while they’re still warm.

Add a Twist

Cinnamon is a classic babka flavor, but you can change things up. Why not add some nuts to the filling, or add a crumbly streusel on top, or swap the filling entirely? Here are a few ways you can add a twist to your babka:

Add some toasted chopped nuts, like walnuts or pecans to the filling. After spreading the cinnamon filling over the dough, sprinkle on 1/2 cup (60g) chopped toasted nuts per babka. Top the loaves with sweet and crumbly streusel. In a small bowl combine 1/2 cup (60g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 2 tablespoons (27g) brown sugar, and 1/2 teaspoon ground cinnamon. Use a fork to cut in 6 tablespoons (85g) cold butter into the flour mixture until it looks crumbly. You don’t want a cohesive dough. This makes enough streusel for both loaves. Cinnamon babka may be more traditional, but decadent chocolate babka is also popular. The chocolate filling can make assembly a bit messier, but it is so worth it.

Serving Suggestions

This loaf is so rich that it’s just as apt for dessert as it is for breakfast. It’s especially great for brunch on special occasions, or a delicious way to turn any ordinary morning into a special occasion. Leftover slices are even better warmed up. You can heat slices in the microwave for a few seconds or pop the whole loaf, wrapped in foil, in a 325°F oven for 10 minutes. You could even try turning leftover slices into French Toast or an extra indulgent French Toast Casserole.

Storage Instructions

Cinnamon babka is best the day it is made but can be stored airtight for up to three days on the counter. You can also freeze the babka for up to one month, which is handy since this recipe makes two loaves. Once cooled to room temperature, wrap the babka in a couple of layers of plastic wrap, then in a layer of foil. Defrost at room temperature.

4 3/4 cups (570g) bread flour 1/3 cup (70g) sugar 3 teaspoons instant yeast 1 teaspoon salt 2/3 cup (160 milliliters) whole milk, lukewarm (100°F) 3 large eggs, room temperature 10 tablespoons (150g) unsalted butter, softened, plus more for greasing loaf pans

For the filling

2 cups (426g) brown sugar 6 tablespoons (85g) unsalted butter, melted 2 tablespoons (15g) all-purpose flour 2 tablespoons ground cinnamon

For the syrup

2 tablespoons (120 milliliters) water 2/3 cup (133g) sugar

Increase the speed to medium and continue kneading until the dough is elastic and no longer sticks to the sides of the bowl. This should take about 5 minutes, but keep kneading until the dough gathers around the dough hook. Let the dough rest, uncovered, for 10 minutes. This gives the gluten a chance to relax, making it easier to incorporate the butter. Once the dough has risen at room temperature, the dough should be puffy and have risen noticeably, but it wouldn’t have doubled. Transfer the covered bowl to the refrigerator, where the dough will continue to rise a bit and develop flavor. Chill overnight or up to 2 days.Same-day option: While an overnight rise is preferable for developing the best flavor, you can finish the babka the same day as long as you chill the dough in the refrigerator for a minimum of 1 hour. The dough will need this time to continue rising, and to chill. Cold dough is easier to roll out and shape.   If the dough is cold, it shouldn’t stick much. While rolling pause to move the dough regularly, lifting it off the work surface and adding a little extra flour if it starts to stick. Meanwhile, roll and fill the second piece of dough following the same method. Transfer the second piece of dough to the freezer while you prepare the pans. Gently transfer the babka into one of the prepared pans and cover with plastic wrap or a clean kitchen towel. Repeat with the second piece of dough. Use a pastry brush to brush them generously with the syrup. Add as much syrup to each loaf as you like. It sweetens and keeps the bread moist and adds an attractive shine to the top. Use the parchment paper to lift out the loaves and set them on a wire rack to finish cooling. Allow the babkas to cool completely before slicing and serving. It’s difficult to wait, but the structure of the bread won’t set until it’s close to room temperature.