Cinnamon babka from Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Analyze on February 17, 2019

    I LOVE this bread, which the author modeled after brioche; if you like the flavors of brioche and cinnamon, I would highly recommend this recipe! I add even more butter by buttering the finished brioche, lol. My husband isn't a big fan, but he doesn't like brioche, so I think that's why. I did have issues both times with the rise in the fridge, where it's supposed to double after "at least 1 hour"; mine didn't budge after 2 days (!), and the second time I gave it three hours and it didn't move. The good news is that the bread had risen as expected before and after this step, and turned out quite delicious both times. I'm pretty sure that it wasn't user error as I used the same batch of yeast for a ton of other recipes before and after, and have a temperature controlled proofer for bread dough as well as an oven thermometer. Anyway, this bread is really good!

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