Orange-Cinnamon Babka

Let the heavenly aroma of freshly baked babka fill your kitchen - with its soft dough and exciting filling, it's a true indulgence that's impossible not to love!

Ingredients

For the dough

Czelli Soft Kalács Flour Blend 500 g

Water 175 g

Butter 50 g

For the filling

Soft butter 80 g

Brown sugar 80 g

Cinnamon 2 tsp

Candied orange peel 100 g

For the syrup

Orange 1

Sugar 30 g

Instructions

1. Knead the ingredients together and let rest, covered airtight, for 30 minutes.

2. Meanwhile, make the filling: mix the butter, sugar, and cinnamon, and set aside.

3. Roll the dough into a rectangle about 50×40 cm (20×16 in), 0.5 cm (¼ in) thin. Spread with the butter-cinnamon mixture and sprinkle with the diced orange peel.

4. Roll it up along the longer side, then cut the log in half lengthwise.

5. Twist the two halves together and shape into a wreath.

6. Cover and let rise for 60 minutes, then brush with beaten egg.

7. Bake in a 160 °C (320 °F) convection oven for 25 minutes until done.

8. Halfway through, cover it so the top doesn't burn.

9. While it bakes, make a syrup from the juice of one orange and 30 g sugar: squeeze the orange and put it on to cook with the sugar. Boil for about 5 minutes until it thickens.

10. When the babka is done, brush it with the orange syrup while hot, and let it cool to lukewarm before slicing.

Wreath shape Orange & cinnamon 60 min proofing 160 °C (320 °F) convection

Orange-Cinnamon Babka