Easter Babka with Icing
Celebrate the joy of Easter with this beautifully braided Easter Babka with Icing, a sweet and buttery bread swirled with a fragrant cinnamon-sugar filling and topped with a glossy vanilla glaze. This show-stopping dessert combines rich, homemade yeast dough with a stunning twist-and-bake technique, creating an irresistible combination of soft, fluffy layers and caramelized edges. Perfect as the centerpiece for your holiday brunch or a thoughtful gift for loved ones, this babka is as beautiful as it is delicious. With easy-to-follow steps and an indulgent dusting of powdered sugar icing, this classic treat will bring elegance and warmth to your festive table.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Active dry yeast
- 180 ml Whole milk
- 80 grams Unsalted butter (softened)
- 2 large Eggs
- 5 grams Salt
- 100 grams Brown sugar
- 10 grams Ground cinnamon
- 60 grams Unsalted butter (melted, for filling)
- 120 grams Powdered sugar
- 5 ml Vanilla extract
- 15 ml Whole milk (for icing)
Instructions
In a small saucepan, warm the milk (180 ml) until lukewarm (about 38°C). Stir in the granulated sugar (50 grams) and sprinkle the yeast (7 grams) over the top. Let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour (480 grams) and salt (5 grams). Add the yeast mixture, softened butter (80 grams), and eggs (2 large). Stir the dough until it begins to come together.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 5-7 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1.5 hours, or until doubled in size.
While the dough rises, prepare the filling. In a small bowl, mix the brown sugar (100 grams) and ground cinnamon (10 grams) together.
Once the dough has risen, punch it down and roll it out into a rectangle approximately 30x40 cm on a lightly floured surface. Brush the surface of the dough with melted butter (60 grams) and sprinkle the cinnamon-brown sugar mixture evenly over the top.
Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal and place the seam-side down on the work surface.
Using a sharp knife, cut the log lengthwise down the middle, leaving one end intact. Twist the two strands around each other, then shape the twisted dough into a circle or place into a greased 23 cm loaf pan.
Cover the shaped dough with a towel and let it rise for another 30-45 minutes.
Preheat your oven to 180°C (350°F). Bake the babka in the center of the oven for 35-40 minutes, or until golden brown and hollow-sounding when tapped.
Let the babka cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the icing, whisk together powdered sugar (120 grams), vanilla extract (5 ml), and whole milk (15 ml) until smooth. Drizzle the icing over the cooled babka.
Slice and serve your Easter Babka with Icing. Enjoy!
Nutrition Facts
Calories |
4123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 655.6 g | 238% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 276.4 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 584 mg | 45% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
