Recipe courtesy of Pratzel's Bakery

Cinnamon Babka

  • Level: Intermediate
  • Total: 53 min
  • Prep: 20 min
  • Inactive: 3 min
  • Cook: 30 min
  • Yield: 15 servings
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1/2 cup butter, softened

1/2 cup sugar, plus 1/2 teaspoon        

4 egg yolks        

1 package dry yeast        

1/4 cup warm water        

1/2 teaspoon vanilla extract 

1 teaspoon salt                

1 cup milk        

2 cups flour

1 cup raisins        


1 teaspoon ground cinnamon

1 cup sugar        

1/4 pound butter        

1 egg        

2 tablespoons milk        

1 cup flour


  1. Cream the butter and 1/2 cup sugar until smooth.
  2. In a separate bowl, beat the egg yolks until they are creamy. Mix the yeast in warm water with 1/2 teaspoon of sugar. When this thickens, add it to the egg yolks with the vanilla and salt.
  3. Combine the milk with the egg yolks and the creamed butter and sugar. Begin adding the flour until a soft dough is formed. Stir in the raisins until they are evenly distributed. Knead the dough until it is no longer sticky.
  4. Cover the dough and allow it to rise in a warm place until it doubles. 
  5. Butter a 3-quart pan and shape the dough into it. Allow the dough to rise again for about 2 hours.
  6. For the topping, cream the cinnamon, sugar and butter, then mix in the egg, milk, and the flour. Coat the top of the dough with this topping and place in a preheated 350 degree F oven for 30 minutes.
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