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Honey Babka with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 81 reviews

This delicious Honey Babka with Cream Cheese Frosting is a sweet, soft, and richly layered bread featuring a honey-cinnamon filling and topped with a smooth cream cheese frosting. Perfect for breakfast, brunch, or dessert, this homemade babka combines the warmth of cinnamon and honey with a luscious creamy finish. The dough is enriched with eggs and butter, resulting in a tender crumb and a beautifully braided loaf that delights with each bite.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup warm milk (105-115°F or 40-46°C)
  • 1/4 cup granulated sugar (plus 1 tbsp for yeast activation)
  • 2 large eggs
  • 1/2 cup unsalted butter, softened (plus additional for filling and frosting)
  • 2 tbsp honey
  • 1 tsp salt

Filling Ingredients

  • 1/4 cup honey
  • 1/4 cup unsalted butter
  • 1 tsp ground cinnamon
  • 1/4 cup chopped nuts (optional; walnuts or pecans recommended)

Cream Cheese Frosting

  • 8 oz full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Activate the Yeast: Warm the milk to approximately 105-115°F (40-46°C). In a large bowl, stir in 1 tablespoon of sugar and sprinkle the active dry yeast over the milk. Let it sit untouched for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix Wet Ingredients: To the foamy yeast mixture, whisk in the remaining granulated sugar, honey, and large eggs until the mixture is smooth and combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment until a shaggy dough begins to form.
  5. Knead and Add Butter: Knead the dough on low speed for about 5 minutes. Add the softened unsalted butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. This process results in a smooth, elastic, and slightly sticky dough.
  6. First Rise (Bulk Fermentation): Shape the dough into a ball and place it into a lightly oiled bowl. Cover it with plastic wrap or a damp towel and let it rise in a warm environment for 1.5 to 2 hours, or until doubled in size.
  7. Prepare the Honey Filling: While the dough rises, melt the unsalted butter for the filling in a small saucepan. Stir in the honey and ground cinnamon. If desired, add chopped nuts and mix well. Allow the mixture to cool slightly to avoid melting the dough during application.
  8. Punch Down and Roll: Once the dough has risen fully, punch it down gently to release excess gas. Roll it out on a lightly floured surface into a large rectangle approximately 12 by 18 inches, about 1/4 inch thick.
  9. Spread the Filling: Evenly spread the cooled honey-cinnamon filling over the dough, leaving a small border along one longer edge to facilitate sealing.
  10. Roll into a Log: Starting from the longer edge opposite the border, roll the dough tightly into a log shape. Pinch the seam firmly to seal the roll.
  11. Cut and Twist: Using a sharp knife, cut the log lengthwise down the middle to expose the layers. Carefully twist the two halves together, keeping the filling side up to showcase the swirls.
  12. Place in Pan: Transfer the twisted dough into a lightly greased 9×5-inch loaf pan, fitting it snugly.
  13. Second Rise (Proofing): Cover the pan loosely with plastic wrap or a towel and allow the dough to rise again in a warm spot for 45-60 minutes, until puffed.
  14. Preheat Oven: While the bread is proofing, preheat your oven to 350°F (175°C).
  15. Bake: Bake the babka in the preheated oven for 35-45 minutes, until the crust turns a deep golden brown and a skewer inserted into the center comes out clean.
  16. Cool: Remove the babka from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
  17. Prepare the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in vanilla extract and a pinch of salt to enhance flavor.
  18. Frost and Serve: Once the babka has fully cooled, generously spread the cream cheese frosting over the top. Slice into pieces and serve immediately for the best taste and texture.

Notes

  • Use warm milk to properly activate the yeast; too hot or cold will affect rising.
  • Ensure the butter for the dough is softened to room temperature for easier incorporation.
  • Chopped nuts in the filling are optional but add a pleasant crunch and texture.
  • Allow the babka to cool completely before frosting to prevent melting the frosting.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Honey in the filling and dough adds natural sweetness and moisture but can be adjusted to taste.
  • For a dairy-free version, substitute cream cheese frosting with a simple glaze made from powdered sugar and lemon juice.

Keywords: Honey Babka, Cream Cheese Frosting, Sweet Bread, Cinnamon Honey Filling, Braided Bread, Homemade Babka, Dessert Bread

Find it online: https://zestywithzane.com/honey-babka-with-cream-cheese-frosting-recipe/