Description

This Honey Babka with Cream Cheese Frosting is a delightful blend of sweet, honey-infused dough and a tangy, creamy frosting that will impress anyone. Perfect for special occasions or a sweet treat at home, each slice is a taste of heaven.

Ingredients

All-Purpose Flour
Active Dry Yeast
Warm Milk
Granulated Sugar
Large Eggs
Unsalted Butter
Honey
Salt
Honey (for filling)
Unsalted Butter (for filling)
Ground Cinnamon
Chopped Nuts (Optional)
Full-Fat Cream Cheese
Unsalted Butter (for frosting)
Powdered Sugar
Vanilla Extract
Pinch of Salt (for frosting)

Instructions

1. Activate the Yeast: In a large mixing bowl, gently warm your milk (around 105-115°F or 40-46°C). Stir in one tablespoon of sugar and sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it looks foamy.
2. Mix Wet Ingredients: To the foamy yeast mixture, whisk in the remaining granulated sugar, honey, and large eggs until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
5. Knead and Add Butter: Knead on low speed for about 5 minutes. Begin adding the softened unsalted butter, one tablespoon at a time, until fully incorporated. The final dough should be smooth, elastic, and slightly sticky.
6. First Rise (Bulk Fermentation): Form the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm place for 1.5-2 hours, or until it has doubled in size.
7. Prepare the Honey Filling: While the dough is rising, melt the unsalted butter and stir in the honey and ground cinnamon. If using, mix in your chopped nuts now. Set aside to cool slightly.
8. Punch Down and Roll: Once the dough has risen, gently punch it down and roll it into a large rectangle, roughly 12×18 inches and about 1/4-inch thick.
9. Spread the Filling: Evenly spread the cooled honey filling over the dough, leaving a small border on one of the longer edges.
10. Roll into a Log: Starting from the longer edge opposite the border, tightly roll the dough into a log and pinch the seam to seal it.
11. Cut and Twist: Cut the log lengthwise right down the middle, exposing the layers of filling. Twist the two halves together, keeping the cut sides facing upwards.
12. Place in Pan: Transfer the twisted dough into a lightly greased standard 9×5-inch loaf pan.
13. Second Rise (Proofing): Cover the loaf pan loosely and let it rise in a warm place for another 45-60 minutes.
14. Preheat Oven: While the babka is on its second rise, preheat your oven to 350°F (175°C).
15. Bake: Bake the babka for 35-45 minutes until deeply golden brown and a skewer inserted into the center comes out clean.
16. Cool: Let the babka cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
17. Prepare the Cream Cheese Frosting: Beat the softened cream cheese and softened unsalted butter together until smooth. Gradually add the powdered sugar and beat until light and fluffy. Stir in the vanilla extract and a pinch of salt.
18. Frost and Serve: Once the babka is completely cooled, generously spread the cream cheese frosting over the top. Slice and enjoy!

Prep Time: 30 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: Eastern European

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 50 mg

Keywords: Ensure all ingredients are at room temperature for better incorporation. For a dairy-free option, use vegan butter and non-dairy milk. If the babka is browning too quickly, tent it with aluminum foil while baking.