Cinnamon Crunch Milk Bread Babka

 I am having fun with babka and perfecting my technique as I go! This time I was able to increase the number of twists in the loaves resulting in pretty loaves both inside and out. Luckily I still need more practice on my technique so I have several different variations in mind. By the way, the bread is not only pretty but super DELICIOUS, too! 

Cinnamon Crunch Milk Bread Babka Makes 2 loaves

One recipe of Milk Bread Honey Buns dough (risen and cooled in refrigerator) -- note that it can be made and refrigerated overnight if desired

1/4 cup (4 tablespoons) softened butter

3/4 cup packed brown sugar

1 tablespoon ground cinnamon

2 to 3 tablespoons chopped pecans 

1. Use parchment to line two 8 ½ x 5-inch loaf pans so that the paper drapes over the sides of the pan (this prevents the sticky filling from adhering to the pan & makes it easier to lift out the loaf ). Spray with pan release Set aside.
2. Remove the dough from the refrigerator. Roll it out to a 13x18-inch rectangle.
   
3. Spread 1/4 cut softened butter evenly over dough.
4. Combine 3/4 cup brown sugar with 1 tablespoon cinnamon. RESERVE 1/4 cup of mixture for crunchy topping; spread remaining brown sugar and cinnamon evenly over buttered dough.
   
5. Starting from the long side, roll the dough up tightly, as if making a jelly roll, then turn the roll seam-side down on the sheet pan. (I rolled dough on a silicon sheet and then transferred to a sheet pan.) Cover with plastic wrap and refrigerate for 20 minutes to make dough easier to handle.
6. Cut the long roll lengthwise down the center, exposing the layers of filling. Press slightly to compact.
   
7. Place one half on top of the other to form an X; start twisting the babka from the middle up and then from the middle down creating as many twists as possible; continue manipulating cut dough so that it stays together as it is twisted.. 
   
   
   
   
8. Cut the long roll in half carefully tuck each half in the prepared pans, tucking in loose ends and manipulating so the open parts of dough are exposed.  
   
   
   

   
9. Cover with plastic wrap and let rise until doubled in size, 45 minutes to an hour.
10. About 15 minutes before baking, preheat oven to 350°F and set a rack to the middle position. 
11. Right before baking, sprinkle remaining 1/4 cup cinnamon sugar over the top of the loaves and then sprinkle with chopped nuts. 
    
12. Bake until nicely browned and cooked through, 45 to 50 minutes. 
    
13. Transfer the pans to a wire rack to cool, then remove the loaves by lifting the parchment paper. 
14. To Freeze: Place loaves in freezer bags, squeezing out excess air, and freeze for up to a month. Or, wrap in foil.

Another Babka recipe: Apple Walnut Milk Bread Babka

Recipe without photos . . .Cinnamon Crunch Milk Bread Babka Makes 2 loaves

One recipe of Milk Bread Honey Buns dough (risen and cooled in refrigerator) -- note that it can be made and refrigerated overnight if desired

1/4 cup (4 tablespoons) softened butter

3/4 cup packed brown sugar

1 tablespoon ground cinnamon 

2 to 3 tablespoons chopped pecans 

1. Use parchment to line two 8 ½ x 5-inch loaf pans so that the paper drapes over the sides of the pan (this prevents the sticky filling from adhering to the pan & makes it easier to lift out the loaf ). Spray with pan release Set aside.
2. Remove the dough from the refrigerator. Roll it out to a 13x18-inch rectangle.
3. Spread 1/4 cut softened butter evenly over dough.
4. Combine 3/4 cup brown sugar with 1 tablespoon cinnamon. RESERVE 1/4 cup of mixture for crunchy topping; spread remaining brown sugar and cinnamon evenly over buttered dough.
5. Starting from the long side, roll the dough up tightly, as if making a jelly roll, then turn the roll seam-side down on the sheet pan. (I rolled dough on a silicon sheet and then transferred to a sheet pan.) Cover with plastic wrap and refrigerate for 20 minutes to make dough easier to handle.
6. Cut the long roll lengthwise down the center, exposing the layers of filling. Press slightly to compact.
7. Place one half on top of the other to form an X; start twisting the babka from the middle up and then from the middle down creating as many twists as possible; continue manipulating cut dough so that it stays together as it is twisted..  
8. Cut the long roll in half carefully tuck each half in the prepared pans, tucking in loose ends and manipulating so the open parts of dough are exposed.  
9. Cover with plastic wrap and let rise until doubled in size, 45 minutes to an hour.
10. About 15 minutes before baking, preheat oven to 350°F and set a rack to the middle position. 
11. Right before baking, sprinkle remaining 1/4 cup cinnamon sugar over the top of the loaves and then sprinkle with chopped nuts. 
12. Bake until nicely browned and cooked through, 45 to 50 minutes. 
13. Transfer the pans to a wire rack to cool, then remove the loaves by lifting the parchment paper. 
14. To Freeze: Place loaves in freezer bags, squeezing out excess air, and freeze for up to a month. Or, wrap in foil.