By its very definition, babka is a rich, tender dough. But go too far in that direction and the dough will collapse under the weight of the cinnamon-sugar filling, leaving large holes in the bread. To add richness yet preserve the loaf’s structural integrity, we cut back on the butter and substituted two egg yolks for one whole egg. But the most fun part of making this sweet loaf is twisting it up and infusing it with sweet, cinnamony goodness. Here’s how:
1. Roll out the chilled dough into a 20 by 14-inch rectangle and spread all but 1 tablespoon of filling over the dough, leaving a ½-inch border around the edges.
2. Starting at a short edge, roll the filled dough into a tight cylinder and pinch to seal the seam. Stretch the log to 18 inches by gently rolling it back and forth with seam side up.
3. Spread the remaining 1 tablespoon of filling over the top of the cylinder.
4. Fold the cylinder on top of itself, pinching the ends together to seal.
5. Gently twist the folded cylinder twice to form a double figure eight and place it seam side down in a parchment-lined loaf pan before baking.
MAKE IT NOW: Our recipe for Cinnamon Babka is free through August 8, 2013.