Babci’s Cinnamon Meringue Babka

A must for Easter breakfast. Cinnamon meringue is used to roll sweetness into the folds of this twist on an Eastern European favorite.

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Step 1

Babka:

Step 2

Mix together 1/2 cup sugar, salt, and the flour.

Step 3

Add 1/2 pound softened butter, 1 cup warm milk, egg yolks, and yeast mixture.

Step 4

Knead briefly (3 min) with bread hook in mixer; or 5 min by hand. Very sticky.

Step 5

Cover, refigerate overnight.

Step 6

Meringue filling:

Step 7

Beat eggs whites to semi-stiff peak stage.

Step 8

Add cinnamon, sugar, and nuts if used. Mix quickly until incorporated.

Step 9

Streusel topping:

Step 10

Mix all ingredients together loosely.

Step 11

Assemble the babka:

Step 12

Roll the chilled dough into four ovals, the thinner the better.

Step 13

Spread each with meringue.

Step 14

Roll tightly lengthwise.

Step 15

Place into buttered angel food cake pan (tube pan), overlapping pieces like bricks in two layers.

Step 16

Let rise until doubled (60 to 90 minutes).

Step 17

Spread steusel atop assembled, risen babka.

Step 18

Bake:

Step 19

Bake at 350F for 50 minutes