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Honey Babka with Creamy Frosting

A delightful sweet treat featuring fluffy, buttery dough swirled with rich honey filling and topped with creamy frosting.
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Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours
Servings: 10 slices
Course: Dessert, Snack
Cuisine: European, Jewish
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour, plus extra for dusting
  • 1/2 cup warm milk (dairy or non-dairy)
  • 1/4 cup sugar
  • 2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened (or substitute with plant-based butter for a vegan option)
  • 2 large eggs
For the Filling
  • 1/2 cup honey
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts (optional)
For the Frosting
  • 1 cup powdered sugar
  • 2-4 tablespoons milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract (optional)

Method
 

Preparation
  1. In a large mixing bowl, combine warm milk, sugar, and instant yeast. Let it sit for about 5 minutes until foamy.
  2. Add the flour, softened butter, salt, and eggs. Mix until a dough forms.
  3. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until it doubles in size.
Make the Filling
  1. In a bowl, mix together the honey, ground cinnamon, and chopped walnuts if using.
Shape and Bake
  1. Once risen, punch down the dough and roll it out into a rectangle (about 15 x 10 inches).
  2. Spread the honey filling evenly over the dough, leaving a small border.
  3. Starting from one long edge, roll the dough tightly into a log. Cut the log in half lengthwise.
  4. Twist the halves together and form into a coil.
  5. Place your babka in a greased loaf pan. Cover and let rise for another 30-45 minutes.
  6. Preheat your oven to 350°F (175°C).
  7. Bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
Make the Frosting
  1. While the babka is baking, prepare your frosting by mixing powdered sugar with milk and vanilla until smooth.
Finish It Off
  1. Once the babka is cooled, drizzle with creamy frosting and serve warm.

Notes

Wrap tightly in plastic wrap or place in an airtight container. Stays fresh for about 3 days at room temperature and can be refrigerated for up to a week. Freeze un-frosted for longer storage.