Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Babka with Cream Cheese Frosting Recipe

★★★★★

4.5 from 134 reviews
  • Author: Jake
  • Total Time: 3 hours 10 minutes
  • Yield: 1 loaf (about 12 slices) 1x

Description

This delicious Honey Babka with Cream Cheese Frosting is a sweet, braided yeast bread rich with a fragrant honey-cinnamon filling and topped with a smooth, tangy cream cheese frosting. Perfect for breakfast, brunch, or a special dessert, this babka offers a tender crumb layered with rustic honey-glazed sweetness and a luscious frosting to finish.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup warm milk (105-115°F / 40-46°C)
  • ½ cup granulated sugar, divided
  • 2 large eggs
  • 7 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon salt

Honey Filling

  • 4 tablespoons unsalted butter, melted
  • 4 tablespoons honey
  • 2 teaspoons ground cinnamon
  • ¼ cup chopped nuts (optional, such as walnuts or pecans)

Cream Cheese Frosting

  • 4 ounces full-fat cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the Yeast: In a large mixing bowl, warm the milk to about 105-115°F (40-46°C). Stir in 1 tablespoon of granulated sugar, sprinkle the active dry yeast over the surface, and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Wet Ingredients: Whisk into the foamy yeast mixture the remaining sugar, honey, and the large eggs until all ingredients are well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt thoroughly.
  4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or using a stand mixer fitted with a dough hook until a rough, shaggy dough comes together.
  5. Knead and Add Butter: Knead the dough on low mixer speed for about 5 minutes. Slowly add the softened unsalted butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. The dough should become smooth, elastic, and slightly sticky.
  6. First Rise (Bulk Fermentation): Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp towel and leave it in a warm spot for 1.5 to 2 hours, or until the dough has doubled in size.
  7. Prepare the Honey Filling: While the dough rises, gently melt the butter for the filling and stir in honey and ground cinnamon until combined. If using, fold in the chopped nuts. Set the mixture aside to cool slightly.
  8. Punch Down and Roll: Once risen, punch down the dough to release air. On a lightly floured surface, roll it out into a large rectangle approximately 12×18 inches and about 1/4-inch thick.
  9. Spread the Filling: Evenly spread the cooled honey-cinnamon filling over the dough, leaving a small border on one of the longer edges for sealing.
  10. Roll into a Log: Starting at the longer edge opposite the border, tightly roll the dough into a log and pinch the seam to seal it well.
  11. Cut and Twist: Using a sharp knife, slice the log lengthwise down the middle, exposing the filling layers. Twist the two halves around each other with the cut sides facing upwards to showcase the filling swirl.
  12. Place in Pan: Transfer the twisted dough into a lightly greased standard 9×5-inch loaf pan, tucking the ends to fit snugly if needed.
  13. Second Rise (Proofing): Cover the loaf pan loosely and allow the dough to rise again for 45-60 minutes until noticeably puffed but not doubled.
  14. Preheat Oven: While the dough proofs, preheat your oven to 350°F (175°C).
  15. Bake: Bake the babka in the preheated oven for 35 to 45 minutes until the top is deeply 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: Beat together the softened cream cheese and butter until smooth. Gradually blend in powdered sugar, then stir in vanilla extract and a pinch of salt. Beat until light and fluffy.
  18. Frost and Serve: Once the babka is fully cooled, generously spread the cream cheese frosting evenly on top. Slice and enjoy this delectable treat!

Notes

  • Make sure the milk is warm but not hot to avoid killing the yeast.
  • For best results, use fresh active dry yeast and check its expiration date.
  • Chopped nuts in the filling are optional but add delightful texture and flavor.
  • Allow the babka to cool completely before frosting to prevent the frosting from melting.
  • You can store leftover babka covered at room temperature for up to 2 days or refrigerate for up to a week.
  • Reheat slices briefly before serving to enhance softness and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish

Keywords: Honey Babka, Babka with Cream Cheese Frosting, Sweet Yeast Bread, Cinnamon Honey Bread, Braided Bread Recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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