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    Waffles

    ha scritto per te

    This is my favorite, fool-proof waffle recipe! Master the art of making perfect waffles that are soft and fluffy on the inside and browned and crispy outside. For the tastiest waffles, prepare the batter the night before!

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    Why You’ll Love This Waffles Recipe
    Is there anything better than waking up to a fresh batch of waffles slathered with butter and syrup? This is my best waffle recipe, and it always produces thick and fluffy waffles that are perfectly golden and crispy on the outside, with warm, soft middles. Here’s why you’ll love it:

    Easy ingredients. These homemade waffles share many of the same ingredients found in pancakes. With a few tweaks, this recipe makes thick, soft, fluffy waffles that get browned and crispy on the outside.
    Fool-proof. With the right ratio of ingredients, these waffles cook up perfectly every time with zero effort.
    Make-ahead friendly. Whip up a batch of waffle batter the night before you plan on cooking it. It’s actually better if you do!
    Every occasion. This recipe is perfect for weekends, holidays, or any given day of the week. Who can say no to freshly cooked waffles? Not THIS household.

    Ingredients You’ll Need
    Pantry ingredients are the name of the game, here. Check out some quick notes below, and scroll down to the recipe card for a printable ingredients list.

    Flour – You can make this recipe with all-purpose flour. I’ll sometimes swap half of the all-purpose for equal parts whole wheat flour for added texture.
    Salt and Baking Powder – For flavor and leavening. Make sure that you’re using baking powder and not baking soda, as they aren’t the same. You can make a homemade baking powder substitute if needed.
    Eggs – Separate the egg whites from the yolks before you start.
    Vanilla – I recommend real vanilla extract over imitation vanilla.
    Sugar – I prefer the flavor of brown sugar. Granulated white sugar works just as nicely.
    Oil – Choose a good quality, neutral-flavored vegetable oil, like canola oil. Alternatively, you can replace the oil with melted and cooled butter if you prefer.
    Milk – Whole milk or 2% milk, warmed in the microwave beforehand. Avoid low-fat or skim milk as the insides of the waffles turn out drier.

    How to Make Waffles Like a Pro
    Get your waffle iron nice and hot, and let’s get started on this quick step-by-step tutorial for the best waffles EVER! Remember to scroll to the recipe card for printable recipe directions.

    Whisk together the dry ingredients.
    Mix the wet ingredients.

    Mix the dry ingredients. While the waffle iron preheats, whisk together flour, salt, and baking powder in a bowl.
    Combine the wet ingredients. In another bowl, whisk up the egg yolks (leave the whites for now), vanilla, sugar, and oil.

    Combine the wet and dry ingredients.
    Fold in the egg whites.

    Add the dry ingredients to the wet. Alternating with warm milk, incorporate the dry ingredients into the wet batter. Stir everything together until smooth.
    Add the egg whites. Remember those whites? Now, you’ll give them a good whip in your stand mixer (or with a whisk if you have the willpower), until stiff peaks form. Fold the whipped egg whites into the batter.

    Fill the waffle iron.
    Done!

    Fill the waffle iron. Scoop the finished batter into your hot waffle iron and let it cook until the waffles are golden brown. You may need to repeat with a second batch depending on the size of your waffle maker.
    Serve! Once your waffles are done, serve them right away topped with maple syrup and more easy toppings. See below for ideas.

    What Is a Waffle Iron?
    Yes, you’ll need a waffle iron (also called a waffle maker) to make waffles. A waffle maker cooks the batter between two hot plates with grids that create a waffle’s signature indented shape. 
    How Long Does It Take to Cook Waffles in a Waffle Maker?
    Once your waffle iron is hot, brush the plates with a little oil and then ladle in just enough batter to cover the surface of the grid. Cook the waffles according to the manufacturer’s instructions, usually 5-6 minutes per side, until golden brown. Cooking times will vary depending on your waffle maker, so be sure to refer to the instructions for your particular model.

    Tips for Perfect Waffles
    You’re well on your way to a plateful of decadent homemade waffles! Here are some additional pro tips and tricks for perfect waffles, every time:

    Check the dates on your ingredients. If the baking powder you’re using has been sitting in your pantry for a while, check to ensure it isn’t past its expiration date. Fresh baking powder is best for the softest, fluffiest waffles.
    Whip the egg whites. Whipping the egg whites separately is key to a lighter, fluffier texture.
    Make the batter ahead of time. For extra-soft, extra-flavorful waffles, make the batter at least 2 hours ahead, or the night before. Not only do you wake up to batter that’s ready to go (bonus!), but resting lets the flour soften and swell as it absorbs the liquid.
    Preheat the waffle iron. The saying “strike while the iron is hot” definitely applies to waffles and pancake recipes! If the iron isn’t hot enough, your waffles will turn out pale and squishy. I recommend preheating your waffle maker for at least 10 minutes and giving it a couple of minutes to heat up again between batches.
    How to tell when waffles are done: If your waffle maker doesn’t come with a doneness alert, watch the steam coming out of the iron as the batter cooks. The waffles should be done once the steam stops (usually after 5-6 minutes). If the lid still sticks when you go to lift it, leave the waffles in for an extra 30 seconds.
    Adapt the amount of batter. I usually add ¾ cup of batter to my waffle maker. This amount can vary depending on the size of your machine. If you’re unsure, start with ½ cup and go from there.
    Keep the waffles warm. To keep the finished waffles warm while you cook the remaining batter, place the cooked waffles into your oven on the lowest setting. They can rest directly on the oven rack. This also helps crisp up the outsides even more!

    Waffle Variations 
    Like pancakes, waffles are one of those breakfast icons that you can make your own with add-ins and flavors. Try these ideas:

    Substitute the vegetable oil. I regularly sub in coconut oil for the canola oil in this recipe. Make sure that you measure the coconut oil in its liquid state, not solid. 
    Use whole wheat flour. I’ll often replace 1 cup of all-purpose flour with 1 cup of whole wheat flour. The result is a nice-textured waffle with a hint of nutty flavor, which I love. 
    Add-ins. Customize this basic waffle recipe with your favorite add-ins, like blueberries, strawberries, or chocolate chips.
    Buttermilk waffles. Replace the whole milk in this recipe with equal parts buttermilk. Or, try my buttermilk waffle recipe.
    Churro waffles. I have a recipe for churro waffles that’s game-changing! If you’ve never had yeasted waffles coated in crunchy cinnamon sugar before before, you’re in for a treat.

    Waffle Toppings
    These waffles are so flavorful and crispy that they hardly need anything more than a pat of butter and a generous drizzle of maple syrup or honey. When it comes to more toppings, here are more ideas to try:

    Fruit – Fresh berries (blueberries, raspberries, and strawberries), diced apples, or fruit sauce, like this homemade strawberry syrup. 
    Preserves – Choose your favorite fruit jam, compote, or preserve. I love my waffles topped with fresh homemade lemon curd!
    Whipped cream – Make your own whipped cream or use your preferred whipped topping from the store. Other options are creme fraiche, mascarpone, or vanilla yogurt.
    Nutella – The original chocolate hazelnut spread, or this easy whipped Nutella frosting is also delish.
    Sugar – Try a dusting of powdered sugar, or cinnamon sugar.
    Nuts – Chopped walnuts, toasted pecans, or try sprinkling over candied pecans.
    Sauces – Add a drizzle of hot fudge sauce or easy microwave caramel sauce.
    Ice Cream – Make your waffles a la mode with a scoop of your favorite ice cream. Waffles for dessert? Hello!
    Chicken – If you’re from the south, you already know that fried chicken and waffles is a classic combo. Top these with crispy air fryer chicken and douse the whole thing with syrup and gravy (or chicken dipping sauce) for a sweet-savory meal-in-one. 

    How to Store and Reheat Leftovers

    Refrigerate. Store leftover waffles in an airtight container in the fridge for up to 2-3 days.
    Reheat. Reheat waffles on a griddle or in a skillet, or you can use the toaster oven (or regular oven). The microwave is another option, however, the outside won’t get crispy.
    Freeze. Skip the box of Eggos and make homemade freezer waffles! Store the cooked and cooled waffles in a freezer-safe bag or container and freeze them for up to 2-3 months. You can pop them in the toaster oven to reheat from frozen, or warm them in a skillet until hot throughout.

    More Easy Breakfast Recipes

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    Waffles

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    Author: Shelly

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Total Time: 40 minutes

    Yield: 4–5 waffles 1x

    Category: Breakfast

    Method: Waffle Iron

    Cuisine: American

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    Description

    Master the art of making perfect waffles! These homemade waffles are soft and fluffy inside and browned and crispy outside.

    Ingredients

    Scale
    1x2x3x

    2 cups all-purpose flour
    1/2 teaspoon kosher salt
    4 teaspoons baking powder
    2 eggs, whites and yolks separated
    1 teaspoon vanilla
    1 tablespoon brown sugar
    1/2 cup canola oil
    1 3/4 cup warm milk

    Instructions

    Heat your waffle iron and spray lightly with non-stick spray.
    In a large bowl whisk together the flour, salt, and baking powder. Set this aside.
    In another large bowl whisk together the egg yolks, vanilla, brown sugar, and oil.
    In alternating additions add the dry ingredients and the warm milk into the bowl with the egg yolk mixture, beginning and ending with the dry ingredients. Mix until smooth.
    In the bowl of your stand mixer fitted with the whisk attachment, beat the reserved egg whites until stiff peaks form.
    Fold the egg whites into the waffle batter until just combined.
    Scoop ¾ cup of the batter into the hot waffle iron and cook until it’s golden brown.
    Serve immediately with syrup.

    Notes

    Coconut oil can be substituted for the canola oil in this recipe. Make sure to measure the coconut oil in its liquid state, not solid.
    For a more textured waffle, replace 1 cup of all-purpose flour with 1 cup of whole wheat flour.

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    • in Recipes

      Easy Lemon Pound Cake

      ha scritto per te

      This Lemon Pound Cake recipe is rich, tangy, and bursting with the flavor of real fresh lemons. Topped with an easy lemon glaze whipped up with limoncello liqueur, this lemon cake is the ultimate summer treat.
      If you love this recipe for homemade pound cake with a citrus twist, give my Orange Pound Cake a try, too!

      Table of Contents

      Moist Lemon Pound Cake With Lemon Glaze
      My lemon pound cake is moist and tangy, with all the sweet flavors of a Starbucks lemon loaf, only better. This easy lemon cake recipe is swirled with homemade lemon curd throughout and bursting with the flavor of real lemon zest.
      In true pound cake fashion, this cake is rich and dense, yet perfectly balanced with the brightness of the citrus. I top my moist lemon loaf with creamy limoncello glaze. It’s one of my favorite treats to enjoy in the afternoon with coffee or tea, or for dessert (and let’s be honest, sometimes both).  

      Why You’ll Love This Pound Cake Recipe
      If you love lemon desserts as much as I do, prepare to be hooked by this luscious lemon pound cake! Here are just a few reasons to love it:

      Homemade lemon curd. This pound cake is swirled with ribbons of my homemade lemon curd recipe throughout a soft, buttery lemon crumb. It’s surprisingly easy to make your own lemon curd from scratch!
      Limoncello glaze. I make a super simple lemon glaze for this pound cake by combining powdered sugar with limoncello liqueur. It’s a delicious, adult twist with loads of sweet, lemony flavor. Of course, you can opt to make a lemon glaze sans alcohol if you prefer. 
      Perfect for brunch or dessert. This pound cake is versatile enough to make for a light afternoon treat, a sweet addition at brunch, or an easy dessert to take along to any occasion. 

      Why Is It Called Pound Cake?
      Pound Cake dates back to the early 1700s and it’s named after how the recipe was originally made: with one pound each of flour, butter, sugar, and eggs. Traditionally, pound cakes are baked in either a loaf pan, like in this recipe, or in a bundt pan, like my 7UP Pound Cake.
      People sometimes confuse pound cake with sponge cake. And it’s true, both recipes have many ingredients in common. One main difference is that sponge cakes call for whipping the eggs in the recipe separately, resulting in the cake’s “spongy” texture.

      What You’ll Need
      I buck tradition with this lemon pound cake recipe. Rather than add a full pound of each ingredient, I’ve adapted things a little, with awesome results (if I do say so myself). Below is a short overview of the ingredients you’ll need, with the full recipe details available in the recipe card.

      Eggs: For structure and richness in the cake.
      Milk: You can use whole milk or 2% milk in this recipe, either one is fine.
      Sugar: For the most consistent results, use regular granulated sugar.
      Lemon Zest: Fresh lemon zest is a must! You’ll get the best flavor from lemons when they’re in season.
      Vanilla: Skip using imitation vanilla and use real vanilla extract. The flavor is so much better!
      Oil: I add liquid coconut oil to my cake batter, though another type of oil, like vegetable oil, will also work. Adding oil in place of butter yields a lighter, more tender cake crumb.
      Baking Powder and Salt: For leavening and to balance the sweetness.
      Flour: I recommend using all-purpose flour.
      Lemon Curd: I use my recipe for easy Homemade Lemon Curd and swirl it all throughout the pound cake. So dreamy! If you’re pressed for time, you can also use your favorite brand of store-bought lemon curd.
      Powdered Sugar: You’ll whip together an easy glaze using powdered sugar, also called confectioner’s sugar, combined with lemon liqueur.
      Limoncello: This is an Italian lemon liqueur made from lemon zest and sugar with a sweet, intense lemon flavor. You’ll find Limoncello in most liquor stores throughout the US. If you don’t have it or aren’t a fan, use a bit of fresh lemon juice and/or zest instead to amp up the lemon flavor in the glaze.

      How to Make Lemon Pound Cake
      While the oven preheats to 350ºF, grease and line your loaf pan. I recommend lining it with a piece of parchment paper cut to fit into the bottom of the pan, long enough so that the edges hang over each end. This makes it easy to lift the pound cake from the pan once it’s baked. Next, you’ll whip up the easy lemon pound cake batter:

      Combine the Ingredients: First, whisk together the eggs, milk, sugar, lemon zest, and vanilla into a smooth batter. Next, stream in the coconut oil while continuing to whisk, followed by the baking powder and salt. Lastly, stir in your flour. It’s fine if your batter looks a bit lumpy, be careful that you don’t overmix!
      Fill the Pan: Add about 3/4 of the cake batter to your prepared pan, drizzle the top with half of your lemon curd, and then add the remaining batter and another drizzle of curd. Take care that the curd doesn’t touch the edges of the pan, as the sugar will burn if it bakes against the hot sides. 

      Swirl and Bake: Use a butter knife to swirl the lemon curd lightly through the batter. Bake your lemon pound cake at 350ºF for 50-55 minutes, then leave it to cool in the pan for 10 minutes. Afterward, lift the cake out of the pan and place it on a wire rack.
      Prepare the Glaze: Make a quick lemon glaze by combining powdered sugar with a couple of spoonfuls of limoncello. Whisk until you reach a smooth consistency.
      Glaze and Cool: Finally, pour the glaze over the pound cake while the cake is still slightly warm. Let the cake finish cooling before slicing and serving. See below for some of my favorite serving ideas.

      Tips for the Best Pound Cake
      Follow these final tips for the best homemade lemon pound cake:

      You can make this pound cake in a bundt pan. Be sure to generously grease and flour the pan so that your lemon bundt cake pops out easily.
      Use fresh lemon juice. I’m talking freshly squeezed. Don’t use bottled lemon juice as the flavor just won’t be the same. And while you’re at it, don’t skip the lemon zest!
      Keep the curd away from the edges of the pan. I mention it earlier, but try your best to not let the lemon curd touch the sides of the pan when you’re swirling it in. This way the sugars won’t burn.
      If the lemon glaze for your pound cake is too thin, whisk in additional powdered sugar a little at a time to thicken it. If it’s too thick, add more Limoncello to get it to a pourable consistency.
      Pound cake is meant to be a little dense. However, it shouldn’t be dry or heavy. If your pound cake is dry, this could be the result of overbaking, or because you added too much flour. 
      On that note, make sure to measure the ingredients correctly. If you don’t have a kitchen scale, I recommend the spoon-and-sweep method where you spoon ingredients like flour into your measuring cup and use the back of a knife to level it off.

      Variation Ideas
      Looking to change things up with your lemon pound cake? Try these easy recipe variations:

      Substitute the Lemon Curd: If you’re looking to substitute the lemon curd in this recipe, try lemon pie filling or lemon marmalade instead.
      Different Fruit Preserves: You can also replace the lemon filling altogether with fruit jam or preserves like strawberry jam, or raspberry jam for a lemon raspberry cake.
      Add Berries: For even more summery vibes, add fresh seasonal blueberries for an easy lemon blueberry pound cake. Tossing your berries in flour before folding them into the batter will help to keep them from settling at the bottom of the cake. 
      Add Poppy Seeds: Stir in poppy seeds for a variation of my Lemon Poppy Seed Pound Cake.
      Skip the Glaze: If you’d prefer to leave your pound cake unglazed, you can always dust the top with powdered sugar instead.

      Serving Suggestions
      This is a fun and easy cake recipe to make for brunch or as a light dessert. We’ll enjoy a slice of zesty lemon pound cake in the summertime with a scoop of vanilla ice cream. So delicious! I’ll even double up on the fruity flavors with a drizzle of Strawberry Syrup. It’s the perfect summer dessert to bring to Fourth of July BBQs and picnics. 
      Serve your lemon pound cake for Easter brunch alongside other homemade treats like Cinnamon Rolls and Hot Cross Buns. Or, do as I do, and simply tuck into a slice while passing through the kitchen. It’s really the best dessert for any occasion!

      How to Store Lemon Pound Cake
      Keep your lemon pound cake airtight at room temperature for up to 4 days. Pound cake has a tendency to dry out when stored in the fridge.
      Can I Freeze Pound Cake?
      Yes, once the glazed cake is completely cooled, wrap your pound cake tightly in plastic wrap, plus a layer of foil. You can freeze this cake whole or in easy grab-and-go slices. Freeze it for up to 3 months, and defrost the cake at room temperature before serving.
      More Lemon Desserts to Try

      Print

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      Lemon Pound Cake

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 55 minutes

      Total Time: 1 hour 5 minutes

      Yield: 6 servings 1x

      Category: Cake

      Method: Oven

      Cuisine: American

      Description

      This fluffy Lemon Pound Cake recipe is filled with fresh lemon flavor and ribbons of tangy lemon curd. Topped with a sweet lemon glaze made with limoncello liqueur!

      Ingredients

      Scale
      1x2x3x

      2 large eggs
      3/4 cup milk
      3/4 cup granulated sugar
      1 teaspoon grated lemon zest
      1 teaspoon vanilla extract
      1/2 cup coconut oil, in liquid state
      3/4 teaspoon baking powder
      1/2 teaspoon kosher salt
      1 3/4 cups all-purpose flour
      1/2 cup lemon curd

      Limoncello Glaze

      1 cup powdered sugar
      3 tablespoons Limoncello (or fresh lemon juice)

      Instructions

      Lemon Pound Cake: Preheat your oven to 350°F/175°C
      Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside.
      In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
      Slowly stream in the coconut oil, whisking consistently until combined.
      Add in the baking powder and salt and whisk until combined.
      Finally stir in the flour until just incorporated. The batter will be slightly lumpy.
      Spread 3/4 of the batter into the prepared pan. Drizzle 1/2 of the lemon curd on top of the batter, keeping it away from the edges.. Top with the remaining batter and then the remaining curd, also being careful not to let the curd touch the edges of the pan. The curd will burn if it’s exposed to the edge of the pan.
      Using a butter knife swirl the curd into the batter.
      Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
      Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
      Limoncello Glaze: To prepare the glaze whisk the powdered sugar and Limoncello together until smooth. Pour this on your warm cake.
      Allow the glaze to set before slicing.

      Keywords: lemon pound cake, lemon pound cake recipe, lemon cake recipe

      Want To Save This Recipe?Find more recipes like this: LEGGI TUTTO

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      We reimagined the croissant into a new, delicious loaf! Perfect for slicing and sharing, this Croissant Loaf will be the bright spot of every meal. ⅓ cup (80 grams) water 6 tablespoons (72 grams) granulated sugar, divided 2¼ teaspoons (7 grams) active dry yeast 4½ cups (572 grams) bread flour 3¾ teaspoons (10.5 grams) kosher […] LEGGI TUTTO

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      Our ode to the laminated pastry that has inspired so many requires a few special ingredients: patience, persistence, and the finest-quality European-style butter. The rich milk fat and low moisture content of European butter is what makes a croissant taste so special. This method is what 4½ cups (572 grams) bread flour 6 tablespoons (72 […] LEGGI TUTTO

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      Delicious Cinnamon Babka

      ha scritto per te

      This Homemade Cinnamon Babka Recipe is a sweet, buttery yeast bread with a delicious cinnamon swirl! Making babka from scratch is extra delicious! Perfect for a holiday breakfast, or even just a weekend when you’re feeling extra domestic. Slather it with butter and you will be in LOVE!

      This Fluffy Homemade Babka Recipe Is the BEST!
      Tired of whipping together batches of banana bread and zucchini bread? If you are, consider adding in more chocolate chips – that always renews my interest. But hold off on that for the moment, because you’re going to want to give this Cinnamon Babka Recipe a try.
      Cinnamon babka is so fluffy and tender, and the cinnamon-sugar combination is such a treat for the tastebuds. It’s really fun to make too! How many other bread recipes call for twisting the dough together?
      Also, can you think of a better indulgent breakfast? This babka is everything you love about cinnamon rolls, but with considerably less mess. Just slice yourself a piece, and be on your way!

      What is Babka?
      Babka originated in the Jewish communities of Poland and Ukraine – it’s essentially a braided bread that has become sweeter and sweeter over time. The first versions were made with challah dough, that was then twisted up and filled with jam, and baked. Now these dough twists can be packed with anything from cinnamon to chocolate – and don’t forget the sugar syrup either!

      What You’ll Need For This Babka Recipe:
      What goes into making cinnamon babka? Quite a bit, actually; these are the ingredients you’ll need to round up in order to get started:
      For the Dough
      Flour: This recipe uses all-purpose flour – I needed about 4 cups, but you may need a little less or a little more depending on how the dough shapes up while you’re mixing it.Salt: Kosher salt balances/enhances the sweetness of the bread.Sugar: I used granulated sugar, but you can substitute in brown sugar instead if you want to.Instant Yeast: Any brand of Instant Yeast will work.Milk: Let it come to room temperature before adding it to the dough.Vanilla Extract: For extra sweet flavor.Eggs and an Egg Yolk: Let these come to room temperature also.Butter: Once again, make sure it’s room temperature.
      For the Filling
      Butter: This time you’ll need to melt it.Cinnamon: Obviously you need some ground cinnamon for Cinnamon Babka!SugarKosher Salt
      For the Sugar Syrup
      WaterSugar
      How to Make Homemade Babka (With A Cinnamon Swirl!)
      Making cinnamon babka may seem like a daunting process, but this step-by-step guide is here to assist! Here’s what you’ll need to do, starting with the formation of the dough:
      Form the Dough: In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined.
      Add in the Butter: One tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more flour as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
      Let Dough Rise: Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.

      Make the Filling: In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.

      Prepare the Sugar Syrup: In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
      Assembly: Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
      Split Dough in Half: When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.

      Slice the Dough: Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope. Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.

      Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.

      Let Cool: Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.

      Tips for Success
      That was a lot of steps, I know, but the results are so worth your effort. Here are some extra tips to help you iron out the process:
      Let Babka Cool Before Slicing: This will cut down on crumbs and ensure that the cinnamon filling stays in the bread.Working with the Dough: If the ends of the dough halves are not sticking together in the twist, try adding a little bit of water to them. Also, before you bake the loaf, poke a couple of small holes in the dough so that there won’t be separation between the bread and the filling. Variations: Make the filling using chocolate or Nutella for an even more decadent treat.

      Serving Suggestions
      I like to serve cinnamon babka warm, or at room temperature. It’s great with a steaming cup of coffee, or a big glass of milk. If you want to make it into a dessert, serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup!
      How to Store Leftovers
      Store this babka in an airtight container at room temperature for up to 3 days. Or, if you store it in the fridge, it can last for up to a week.
      Can I Freeze Cinnamon Babka?
      Sure. You can opt to freeze your loaves for up to 30 days.

      Print

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      Cinnamon Babka Recipe

      Description:
      If you love sweet breads or cinnamon rolls, you will fall in love with this Cinnamon Babka recipe – guaranteed. It’s tender, fluffy, so sweet, and the perfect indulgent breakfast or snack to give you a burst of energy for the day ahead!

      Ingredients:

      For the Dough:

      4 – 4 1/2 cups all purpose flour
      1 teaspoon kosher salt
      1/2 cup granulated sugar
      1 (1- ounce) package Instant Yeast (2 1/4 teaspoons)
      1/2 cup milk, room temperature
      1 teaspoon vanilla extract
      3 large eggs, room temperature
      1 egg yolk, room temperature
      10 tablespoons butter, room temperature

      For the Filling:

      1/2 cup butter, melted
      1 1/2 tablespoons ground cinnamon
      1 cup granulated sugar
      1/8 teaspoon kosher salt

      For the Sugar Syrup

      2/3 cup water
      2/3 cup granulated sugar

      Instructions

      For the Dough:

      In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined. Add in the butter one tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more dough as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
      Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.

      For the Filling and the Sugar Syrup:

      In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
      In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.

      Assembly:

      Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
      When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
      Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope.
      Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
      Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
      Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.

      Notes:

      Serve warm or at room temperature. Store airtight for up to 3 days. Alternately you can freeze this for up to 30 days.

      Keywords:: cinnamon babka bread, sweet bread recipe

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