Cinnamon Babka with Honey Syrup

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In this recipe, we create a giant loaf of Twisted Cinnamon Bread and finish it with a honey syrup glaze

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Assemble your ingredients. Then mix milk and sugar in a small bowl, sprinkle yeast over the top and leave for 5 minutes.

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In a stand mixer with a dough hook attachment, mix dough until smooth and elastic.

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Do the first prove by covering the bowl with a damp cloth and set it in a warm place

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While the dough is rising, prepare the filling by mixing all the ingredients in a separate bowl. Set aside.

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After proving, make the dough into a rectangle shape.

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With your fingers, gently spread the filling over the dough, ensuring an even and thin layer.

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Roll the dough up tightly from the long side; put it onto a baking tray and into the fridge to chill for 30 minutes

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Once the dough is cool, cut it in half lengthwise with a sharp knife.

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Carefully overlap the halves, one over the other, to form a fat twist. Prove until puffy and risen.

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While the bread proves, make the glaze. Put all ingredients into a pan over medium heat and bring to the boil for 3-4 minutes.

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Bake the bread until deep golden brown and risen, about 25 minutes. Then brush the glaze over the top. Let it cool before slicing and serving.

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