Cinnamon Raisin Babka
This Cinnamon Raisin Babka is a soft, buttery yeast bread swirled with sweet cinnamon sugar and juicy golden raisins, then finished with a simple sugar syrup for a glossy, tender crust. Perfect for breakfast, brunch, or dessert, this easy homemade babka recipe is rich and beautifully layered.
Ingredients
Dough
- 2¼ tsp 1 packet, (7g) instant dry yeast
- 80 ml luke-warm milk 40–43°C
- ¼ cup (50g) sugar
- 310 g all-purpose flour
- ½ tsp salt
- 2 large eggs
- ½ tsp vanilla extract
- 100 g unsalted butter, softened
Filling
- 70 g brown sugar
- 2 tsp ground cinnamon
- 50 g unsalted butter, softened
- 80 g golden raisins
- ¼ tsp cardamom, Optional
Syrup (optional but recommended)
- 1 tbsp sugar
- 1 tbsp water
Instructions
Prepare the dough
- In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, sugar, instant dry yeast, eggs, vanilla extract and salt.2¼ tsp 1 packet, (7g) instant dry yeast, ¼ cup (50g) sugar, 310 g all-purpose flour, 2 large eggs, ½ tsp vanilla extract, ½ tsp salt
- With the mixer running on low speed, gradually pour in the lukewarm milk and mix until a rough dough forms. Increase the speed to medium and knead for 8–9 minutes, or until the dough passes the windowpane test.80 ml luke-warm milk
- The windowpane test is done by gently stretching a small piece of dough between your fingers. If it stretches into a thin, almost transparent sheet without tearing, the gluten is well developed and the dough is ready.
- Add the softened butter a little at a time, allowing each addition to be fully incorporated before adding more. Continue mixing until all the butter is incorporated and the dough is smooth and elastic.100 g unsalted butter,
- The dough should be slightly tacky but not sticky. If needed, add a teaspoon of flour or milk to adjust the consistency.
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1½–2 hours, or until doubled in size.
Prepare the filling
- Mix the brown sugar, ground cinnamon, softened butter and optional cardamom in a small bowl.70 g brown sugar, 2 tsp ground cinnamon, 50 g unsalted butter,, 1/4 tsp cardamom,
- Soak raisins in hot water for 10 minutes, then drain and pat dry.80 g golden raisins
Shape the babka
- Punch down the dough and roll it into a rectangle about 30 × 40 cm (12 × 16 inches). Spread the filling evenly over the dough, then scatter the raisins evenly on top.
- Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log lengthwise into two equal halves. Twist the two pieces together with the cut sides facing upward to expose the layers.
- Place the twisted dough into a greased or parchment-lined loaf pan. Cover loosely and let rise for 45–60 minutes, until puffy.
Bake
- Preheat the oven to 180°C. Bake for 30–35 minutes, or until the loaf is deep golden brown and the internal temperature reaches 88–93°C (190–200°F). If the top browns too quickly, cover it loosely with foil during the last 10–15 minutes.
Sugar syrup
- While the babka bakes, combine the sugar and water in a small saucepan. Bring to a simmer, stirring until the sugar has dissolved. Remove from the heat.1 tbsp sugar, 1 tbsp water
- Brush the warm syrup generously over the hot babka as soon as it comes out of the oven. Let cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the shaped babka in the refrigerator for 15–20 minutes before slicing the log lengthwise makes twisting easier and helps create cleaner, more defined layers.
Golden raisins pair especially well with cinnamon because their flavour is milder and more floral than dark raisins.
For extra richness, add ½ cup chopped toasted walnuts or pecans.
The babka is best the day it's baked but stays fresh for 2–3 days wrapped tightly.
The result is a tender loaf with dramatic cinnamon swirls, juicy golden raisins, and a glossy finish.