This sweat bread is so delicious. The ginger, lemon and cinnamon filling becomes sticky, creating a wonderful crust on top. And these flavors go so well with the turmeric bread. Filled with warm flavors, this is perfect for the cold months that are ahead of us. Plus just look at the amazing color that the turmeric gives! Pieter and I already finished half of it for lunch. This loaf also works very well as French toast.
This recipe is for one large loaf (25cm loaf pan).
For the dough:
3/4 cup of warm water
7grs of dry yeast
4 cups of all-purpose flour
4 tablespoons of melted butter
½ teaspoon of salt
½ cup of granulated sugar
1 teaspoon of ginger powder
½ teaspoon of cinnamon powder
2 tablespoons of turmeric powder
For the filling:
Zest of 2 lemons
1 tablespoon of cinnamon powder
2 tablespoons of very finely chopped ginger
1 1/4 cup of sugar
Juice of 1 lemon
Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.
After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.
Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.
While the dough is rising, make the filling. Mix the lemon zest, lemon juice, sugar, cinnamon and the chopped ginger in a small bowl. Set it aside until ready to use.
Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the filling all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough. If you prefer to have visuals on how to form the dough, check this older post of mine.
Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Do the same thing with the other log. Then twist the two logs together. Slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath.
Place the babka in a loaf pan lined with parchment paper. Do it carefully, so that you don’t stretch the dough too much and that the filling doesn’t spill out.
Cut off a piece of plastic wrap (large enough that so that it covers the loaf pan). Brush one side with a bit of vegetable oil. Cover the top of the loaf with the plastic wrap, greased side down.
Let it rise for 1 hour in a warm place.
About 15 minutes before the second rise is up, preheat your oven to 180C/350F.
Once the loaf is done rising, bake it for 35 minutes.
Carefully remove the loaf from the pan. Enjoy!
If you have some left over the next day, you can make it into French toast.
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