Holiday Baking | Cinnamon Babka From ‘A Good Bake’ By Melissa Weller

This fall, a slew of incredible baking cookbooks were released, and I am excited to talk about the first one I love here, penned by New York baker Melissa Weller. A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home is a compendium of incredible recipes for the home baker to master in their kitchen from savory breads, laminated pastries, layer cakes and quick breads. Since I learn the majority about food by ferociously reading cookbooks, as well as just eating at different restaurants and trying to recreate what I enjoyed, if there is one cookbook that I will be studying more than others, it’s this book. Melissa Weller is a James Beard Award nominee with a slew of experience under her belt including New York’s Sullivan Street Baker, Per Se, Bouchon Bakery, and Roberta's, brings all of it into focus in her debut book.

The first recipe that I decided to try was her recipe for Cinnamon Babka, but I decided to take a few liberties with it since I couldn’t locate my loaf pan (story of my life!). This loaf is also incredible treat—the dough is fluffy and the right amount of buttery sweetness, while the cinnamon filling seals the deal. If you are looking for a new go-to cookbook dedicated to all that is great and therapeutic about baking, I cannot recommend this book enough.

P.S. This also makes a beautiful and delicious homemade gift!

Photography by Alison Engstrom

Cinnamon Babka

Recipe adapted from A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home

For the Dough (prepared a day ahead)

1 packet active dry yeast

1 cup milk, warmed

1/2 cup sugar

2 teaspoons kosher salt

1 egg yolk

1 whole egg

3 3/4 cup flour

10 tablespoons softened unsalted butter, cut into cubes

For the Filling

1 cup light brown sugar, lightly packed

1/4 cup ground cinnamon

14 tablespoons softened unsalted butter

1 egg, beaten

Flaky sea salt

Prepare the dough. In a bowl fitted for a mixer with a dough hook, add yeast, sugar and warm milk, stir and let set for three minutes until foamy. Over low speed, add egg yolk, egg and salt and mix until combined. Add flour and mix until dough begins to creep up the dough hook and become glossy, about five minutes. With mixer running at medium speed, add cubed butter a few pieces at a time and mix until incorporated. Add remaining and continue to mix until fully incorporated and dough is glossy about ten minutes. If dough is climbing up the hook, stop the mixer and remove and continue to mix.

Place parchment paper on a baking sheet and dust with flour; divide dough into three equal parts, forming into three long logs and cover with another layer of parchment and place into refrigerator to proof over night.

The next day, remove dough from the refrigerator and set aside. Keep parchment.

Prepare the filling. Place butter, brown sugar and cinnamon into a bowl fitted for a mixer. Blend until light and airy, about three to four minutes. Flour a working surface and roll out dough until it is about 18 inches in length and 10 inches wide. Using a spatula, add 1/3 of the filling onto the top of dough and sprinkle with a pinch of flaky sea salt; from the bottom, using hands, tightly roll up dough, then increase length of dough log by rolling back a few times with your hands until it reaching approximately 24 inches. Repeat with remaining two pieces of dough.

Next using a sharp knife, or pastry cutter, cut dough in half lengthwise. Create two strands by adding three strips of dough side by side. Place dough back onto parchment and refrigerate for at least two hours, keeping the parchment. Preheat oven to 350 degrees. Once refrigerated, braid the two strands together and connect to form a circle. Brush with egg wash and bake for 40 to 50 minutes, taking care to watch that the braid does not burn.

Let cool before enjoying!

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