By Phil Robakiewicz
Babci’s Cinnamon Meringue Babka
19 steps
Prep:12hCook:50min
A must for Easter breakfast. Cinnamon meringue is used to roll sweetness into the folds of this twist on an Eastern European favorite.
Updated at: Thu, 17 Aug 2023 11:34:48 GMT
Nutrition balance score
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Ingredients
16 servings
Babka
0.5 poundbutter
softened
½ cupsugar
4 cupsflour
salt
3eggs yolks
slightly beaten
1 cupmilk
warm
1 Tablespoonyeast
proofed in 1/4 cup warm water with 1/4 teaspoon dissolved sugar
Meringue
3eggs whites
2 tablespoonscinnamon
1 cupsugar
1 cupnuts
chopped, optional
streusel topping
1 ½ tablespoonbutter
1 tablespoonsugar
3 tablespoonsflour
2 teaspoonsbrown sugar
Instructions
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
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