I survived my first semester of grad school!
This is cause for celebration. And it’s the holidays. So yes. Babka time obviously.
This little babka babe is filled with morning bun sugar!
In case you don’t know…Morning buns are like cinnamon rolls, but they’re made with croissant dough scrap and filled with cinnamon sugar with orange zest. It’s the fresh orange zest that makes them so special.
I combined two of my loves for this little bake: babka and buns. SO good.
Morning Bun Babka
|Yield: 1 9x4 inch loaf
A beautiful babka filled with orange cinnamon sugar inspired by the morning bun!
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon instant yeast
- Zest of one orange
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup warm water
- 1/3 cup unsalted butter, room temp
- Zest of two oranges (use a vegetable peeler to remove the zest in big strips)
- 1 cup organic sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons butter, room temp (save for assembly)
- Simple Syrup:
- 3/4 cup sugar
- 1/3 cup water
- Sea salt for topping
- The night before baking: Make the dough: In the bowl of your stand mixer, combine the dough dry ingredients and zest and whisk together. Next add the egg, and water, and mix with the dough hook until all the dry bits are soaked up by the wet. This can take up to 5 minutes. Slowly add the butter, one tablespoon at a time until it gets absorbed into the dough. Continue to mix until the dough is smooth and passes the window test. Place the dough in an oiled bowl, cover with plastic and refrigerate overnight.
- Day of baking: Filling: In the bowl of a food processor, combine the filling ingredients except the butter and process until the orange zest is completely incorporated.
- Assembly: On a floured surface, roll out your dough into a rectangle, about 1/4 inch thick. Spread the butter over the surface and then sprinkle over the sugar mixture, leaving an inch border around the edges. Use your hands to press the sugar into the dough gently. Paint one of the short ends with a bit of water, and roll the opposite end tightly towards it like a swiss roll. Seal it up on the wet end. Cut off each end bit so the swirl is exposed. Next, slice the log in half lengthwise to expose your layers. Twist the two pieces together and place in the loaf tin. Cover with a towel and allow to rise for an hour. It won't expand all that much.
- Baking: Preheat the oven to 350 degrees, and bake for 30-40 minutes until a thermometer in the center reads between 185-200 degrees. Immediately paint the loaf with the sugar syrup, allowing it to settle in after each addition. Sprinkle with sea salt if desired. Allow to cool in the tin before removing.
-The dough recipe is adapted from the Krantz Cake the Jerusalem cookbook
-The dough is made the night beforehand, so prep is easy!
-See my other Babka recipe for another filling option
Last year I posted this chocolate babka at Hanukkah. Babkas are so much fun to do and they are just beautiful!
It’s almost Hanukkah, so a Babka is the perfect holiday treat.