Cinnamon Babka

Dough

• 1/2 c whole milk, heated to 110 degrees
• 2 large egg yolks
• 1 tsp vanilla
• 2 c all purpose flour
• 1/4 c sugar
• 1 1/2 tsp instant or rapid rise yeast
• 1/2 tsp salt
• 8 Tbsp butter, unsalted, cut into 8 pieces & softened

Directions

Dough

1. Mix flour, sugar, yeast and salt in the bowl of a stand mixer with a dough hook.
2. Add the warm milk.
3. Mix the egg yolks and vanilla together and add.
4. Mix everything together on low for about 5 minutes until it comes together.
5. Add butter one piece at a time mixing on medium low after all the butter has been added for 10-12 minutes.
6. If the dough is too sticky add flour 1 tablespoon at a time.
7. Put dough in a bowl sprayed with nonstick spray and cover with plastic wrap.
8. Put in a warm place to rise for an hour.
9. Then put the dough in the refrigerator for at least 1 more hour.
   1. You can leave it in the refrigerator overnight.

 Filling

1. Remove dough from refrigerator and let come to room temperature.
2. Roll out on a floured surface to 20”x14” rectangle.
3. Spread the filling over dough leaving a 1/2” border.
4. Roll up the dough tightly forming a log.
5. Cut the log in half lengthwise.
6. Twist the pieces together and transfer to a 9”x5” loaf pan lined with parchment paper.
7. Cover loosely with plastic wrap and let rise in a warm spot for an hour.
8. Bake at 350 for 45-55 minutes or until an instant read thermometer reads 190.