CINNAMON BABKA | PERFECT BABKA EVERY TIME | BEST ROSH HASHANAH DESSERT | 4 babka shapes | FRUM IT UP

This CINNAMON BABKA is PERFECT EVERY TIME! It is moist, gooey and as a bonus it is versatile so you can dress it up for shabbat and the holidays by adding filling , changing the syrup with a apple syrup made from scratch for example.
I have also included 4 ways to shape your babka: as a babka bread, a rose, a wreath and a crown!

In a nutshell, this is an EASY and FOOLPROOF BABKA RECIPE that comes out PERFECT EVERY TIME

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Until next time, stay safe, stay blessed and don't forget to frum it up!

❤️ Sara Malka❤️

*This recipe can be made with regular dairy products as well

Place in a bowl half a cup of lukewarm water
with 2 tsp of sugar and
1 tablespoon of yeast
mix it put it aside covered for 5 to 10 minutes until it bubbles

In a food processor, by hand or in the bowl of a stand mixer fitted with dough hooks
mix together
4 1/2 cups of flour
1/3 of a cup of sugar
2 teaspoon of vanilla extract
and 1 teaspoon of cinnamon
mix everything together

in a separate bowl add 3/4 cup of melted margarine
With half a cup of almond milk (or regular milk depending on what you're using)
mix everything together then set it aside

add your proofed yeast to to the flour
Mix on the lowest speed

add the butter and milk
Mix until fully combined
finally the eggs one at a time making sure to incorporate them fully before adding the other egg

Continue mixing the dough until it begins to come together
after about 3 to 5 minutes of mixing raise the speed to medium-high and mix for another 5 to 10 minutes until the dough is shiny and elastic

For the cinnamon filling for your babka

Add 3 cups of brown sugar
1/3 cup of flour
3 tbsp cinnamon
1 tsp of kosher salt
6tbsp of melted vegan butter or margarine
3 egg whites

Mix everything until fully combined it should form a thick and shiny filling

For a thinner consistency add 1tbsp of almond milk

Mix everything until fully combined and set it aside at room temperature

preheatYour oven at 350°F

When your dough is ready, you should have about 1.2 kg of dough
cut your dough in three equal parts ( about 360g / piece of dough)

Flour your working surface and your rolling pin

Using a rolling pin, roll your dough in a rectangle shape until it rectangle about 9x17 inches and 1/6” inch in thickness

bake for 35 minutes or until the internal temperature is 185F

while the Babka is baking combine
one cup of sugar
2/3 of a cup of water
and 1 teaspoon of vanilla extract
in a small sauce pan bring to a boil on medium high heat once it comes to a boil remove from the heat and swirl it around to ensure that all the sugar is dissolved
If you want you can add fruits in the syrup and let them cook thoroughly to add flavour to the syrup: I like to use Apple to make my own apple syrup recipe from scratch specially as a Rosh Hashanah dessert!

about 20 to 25 minutes into baking spoon about half the syrup onto baking Babka

when your babka is fully baked and the internal temperature has reached 185F, take the babka out of the oven and immediately drizzle or brush the remaining syrup on top of all three babkas it may seem like a lot of syrup but this will ensure a moist and gooey babka

Cover your cinnamon babka with a clean tea towel for 15 minutes to have the most soft and moist babka

Enjoy your amazing delicious yet easy Cinnamon babka that is perfect every time
This babka recipe can be dressed up for shabbat and the holidays like Rosh Hashana with apple syrup, streusel or enjoyed everyday as a decadent snack or breakfast!

⏱TIMESTAMPS⏱

00:00 intro
00:30 preparing cinnamon babka dough
2:30 filling for dairy-free cinnamon babka
3:00 shape your babka in a babka bread
4:30 the crown
5:30 the rose
6:00 the wreath
6:30 simply sugar syrup
6:45 apple syrup made from scratch
7:00 baking babka
8:00 shana tova

🎤 MUSIC🎤
Music from Uppbeat (free for Creators!):

SHORT BIO OF WHO IS BEHIND FRUM IT UP!

Hi!
Thank you for being here and have clicked on this video ! It means so much to me!

Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism

I post videos every week. Come and join me in this ride on how to be religiously YOU in a simple and fun way: Let's frum it up!

Stay safe and blessed :)

Sara Malka :)

[frumitup]

THE RECIPE is in the description box: on a desktop press "show more" after the 2 lines of description under the title, on a mobile device press the "V" to the right of the title!
Thank you for being here!
I would love to see your own version of this cinnamon babka recipe: please tag me on IG at frum it up or on FB at FRUMIT UP
I cannot wait to share all my content for rosh Hashana!
Stay safe and blessed

Sara Malka

PS did you see my typo during the video?
I was so tired and sleep deprived that i did not see it until it was published!
If you caught it: please let me know in the comments!

[Zeldalover]

My grandmother comes from Ukraine, raised in Paraquay, then Argentina, until finally moving to Canada - where I am. I always grew up with Babka - though I knew it by a different name. As I got older, got married and moved away, I craved the taste of this pastry and scoured the internet for months trying to find what it was ACTUALLY called 😅
Learning to history of this treat filled me with so much wonder.
We aren't Jewish. My family is protestant. But it's amazing to me how a protestant family from Ukraine, raised in South America was still able to take this Jewish treat with them across the seas, through war, the generations, and languages. (albeit, under a different name.)

And now here I am! Watching you! Even through all the generations, countries and languages, this food still finds its way back to us. Its very heartwarming and the next time I make this recipe for my husband and my family, I'll be thinking of you, your warmth and kindness, and wishing blessings to you and your family as well. ❤

[alyswilliams]

Followed the link from Sonja's Prep. You both have a new subscriber. I am Christian but keenly interested in Jewish food. The babka looks great, I am an experienced baker so will give it a go sometime. Thank you so much.

[maxhr]

I just discovered this recipe in time for the upcoming holidays. I usually make chocolate babka, but my friend said she doesn’t like chocolate very much so I searched for the best cinnamon recipe. This is basically how I do mine, and I agree that the syrup makes all the difference. Mmmm…. Thank you for you thorough yet easy to follow directions!

[colleenmclintock]

Made this for breaking of the fast such a great recipe thank you

[PrincesaDeDios]

Amazing recipe. It's my go to Babka recipe. I have tried Tasty's and Josh Weissmans and your recipe is always perfect. My Babka tends to fall apart in the braiding stage so I refrigerate the dough and filling for at least 2 hours before braiding. Thank you for including the internal temperature of the finished Babka.

[DoroHiro]

We are blessed with somebody like you showing us new recipes. Thank you!!!! 👏🏻👏🏻👏🏻👏🏻😁

[maracummings]

I just made this babka today and it's just amazing! I didn't even use the syrup at the end because it was sweet enough for me. So good! Thank you for the recipe! ❤

[fredlevi]

Chag Sameach !
THANK I YOU! Looks delish .I will make for Shevuos tomorrow night.

[marcybraco]

Can the babkas be frozen? I love your videos. You make it all look so easy and your photography makes it all look so delicious.Thank you so much for sharing with us. Shana Tova!

[arktimemovementministries]

Hi Sara, thank you so much. Your recipes and instructions are amazing. I just made this today. My husband who loves Babka said it was better than the store bought babka. My whole family loved it. Thank you again. God bless you!

[maxhr]

I ended up making this and brought some to work. I cut one big roll into three, braided it, and put into a round pie dish. I also had 4 smaller loaves. They loved it. It was all gone in 2 days.

[dsmiv]

Love love love this video! The recipe is so well explained!
Shana tova!

[hollandsemum]

Your rolling is so even. Mine isn't always if I'm in a hurry or bored, and I can never get my meatballs round rolling them in my palm (always a pointy top & bottom) 🙄. I do manage pastry shaping better for holidays.
I applaud your patience.
Shana Tova.

[eloisemenhard]

Shana tova, for sure I will this recipe for Rosh Hashana, you are amazing Sara

[tiaraauxier]

Thank you so much for sharing this recipe. My 7 year old daughter was so excited to help make the Babka with me. It was such a sweet mother/ daughter quality time activity. We are excited to try it and to have enough loaves to share with neighbors and friends.
I’ve recently discovered your channel and just love your videos and the way you live your Jewish faith. Thank you for being brave enough to put yourself out there. I imagine it can’t be easy sometimes. Wish you luck here on YouTube!

[agherna]

Shana Tova! I made Chocolate Babka last week and will be making your Cinnamon Babka recipe for Yom Kippur. Thanks!

[mimiashford]

What an AMAZING recipe!!! I never would have thought to MAKE the syrup for it, let alone put it on half way though baking and then right after the oven. I think that makes ALL the difference!! Thank you for this!

[elissacudnyj]

Shana Tova, sweet Sara! I am now starving!!!! Once my move is complete, I am definitely making this utter deliciousness!!! You make it all look so easy!! 💕

[elizabethfairlie]

Thankyou very much. I will definitely make this for my family. Happy New Year from New Zealand.