First Step: Activate the Yeast: Start by dissolving 2 1/4 teaspoons of active dry yeast in 2/3 cup of whole milk warmed to 110 degrees F, along with 1 teaspoon of granulated sugar. Stir it gently and let it sit for about 5-10 minutes until it becomes foamy this means your yeast is alive and ready to work its magic.

Second Step: Cream the Butter and Sugar: In a mixing bowl, cream 5 tablespoons of unsalted butter at room temperature with the remaining 3 tablespoons of granulated sugar until it’s light and fluffy, which takes about 2-3 minutes. Then, beat in 1 1/2 tablespoons of vegetable oil, 1 1/2 teaspoons of vanilla extract, and 4 egg yolks one at a time for a smooth mixture.

Third Step: Mix in the Flour and Yeast: Gradually add 2 1/2 to 3 1/4 cups of all-purpose flour and 1 teaspoon of kosher salt to the butter mixture, stirring until it forms a shaggy dough. Pour in the foamy yeast mixture and knead with a dough hook on medium speed for about 5-7 minutes, adding more flour as needed until the dough is soft and pliable but still a bit tacky.

Fourth Step: Let the Dough Rise: Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in the refrigerator overnight for the best texture, or at room temperature for 1-2 hours until it doubles in size refrigerating gives it that extra tender quality I love.

Fifth Step: Prepare the Cinnamon Filling: While the dough rises, mix together 1 cup dark brown sugar, 1/4 cup all-purpose flour, 3 teaspoons ground cinnamon, 1/2 teaspoon kosher salt, 2 tablespoons melted unsalted butter, and 1 reserved egg white until it forms a smooth paste. This step only takes a few minutes and ensures your filling is evenly spreadable.

Sixth Step: Roll and Shape the Dough: Roll the risen dough into a 14×18 inch rectangle on a floured surface. Spread the cinnamon filling evenly over it, leaving a 1-inch border to avoid leaks. Roll it into a tight log, shape it into a figure 8, and pinch the ends to seal, using a bit of water if needed this shaping is key for that swirled effect.

Seventh Step: Second Rise and Preheat: Place the shaped dough in a parchment-lined loaf pan, cover it, and let it rise for another hour until it fills the pan. Meanwhile, preheat your oven to 350 degrees F and prepare the streusel by combining 1/4 cup dark brown sugar, 1/4 cup all-purpose flour, 2 tablespoons chilled unsalted butter cut into pieces, and 1/4 teaspoon salt until crumbly.

Eighth Step: Bake the Babka: Poke a few holes in the risen babka with a skewer to release steam, brush it with an egg wash made from 1 reserved egg white and 1 tablespoon milk, then sprinkle the streusel on top. Bake for 25 minutes, rotate the pan 180 degrees, and continue baking for 25-30 more minutes until it reaches an internal temperature of 185 degrees F. This even baking ensures a golden, delicious result.

Final Step: Cool and Serve: Once baked, remove the babka from the oven and let it cool completely in the pan for at least 1 hour before slicing this prevents the filling from oozing out. Slice it up and enjoy with a cup of tea; for more ideas on baked goods, try our almond croissants recipe for a complementary treat. Total time is about 5 hours, but the wait is worth every bite.