Cinnamon baba

Votes: 2

Time: 3 hours 15 minutes
Complexity: average
Quantity: 1 loaf

Unlike traditional rum baba, this baba is baked without added alcohol or a special mold. The dough is hand-formed into a twist and placed directly onto a baking sheet. The rich filling is made from a delicious mixture of margarine, brown sugar, cinnamon, orange zest, light raisins, and chopped nuts. You can substitute butter for the margarine in the recipe if desired. For a truly delicious and airy baba, the yeast dough needs time to rise. So plan ahead if you're baking for a special occasion. Drizzle the finished cinnamon baba with a fragrant sugar-orange glaze and enjoy its extraordinary flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 packet (7 g / 2 and 1/4 tsp) active dry yeast
1 cup of warm water
0.5 cups of sugar
165g melted margarine or butter, cooled, plus extra for greasing the pan
2 large eggs category CO
1 teaspoon of salt
4 cups flour + extra for work
1 tbsp. vegetable oil

Filling

0.5 cup brown sugar
2 tablespoons ground cinnamon
1 tbsp. l. grated orange zest
0.5 cups light raisins
0.5 cup chopped walnuts
1/4 cup melted margarine or butter, cooled

Glaze

1/4 cup water
2 cups sifted powdered sugar
Finely grated zest of 1 orange
Protein of 1 large egg, category CO

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast, sugar, margarine, butter, eggs, premium flour, brown sugar, cinnamon, Oranges, raisin, walnuts, powdered sugar

Cooking the dish according to the recipe:

Knead the dough. In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast in 1/4 cup warm water. Add 1/4 teaspoon sugar and let stand for about 10 minutes, until the mixture foams.
Turn the mixer on low speed and add the remaining water, sugar, melted margarine, eggs, and salt. Add 2 cups of flour and increase the mixer speed to medium; continue mixing. Gradually add the remaining flour and continue mixing until the dough pulls away from the sides of the bowl; it will be very soft.

Turn the dough out onto a lightly floured surface and continue kneading with your hands until smooth and elastic. Grease the inside of a bowl with vegetable oil and place the dough in it, turning it to coat it. Cover with a towel or plastic wrap and let rise at room temperature for about 1.5 hours, until the dough has doubled in size.
Prepare the filling. In a bowl, combine brown sugar and cinnamon. Add orange zest, raisins, walnuts, and melted margarine. Mix all ingredients together.
Preheat oven to 160°C.

Line a baking sheet with parchment paper and brush with melted margarine.
On a lightly floured surface, roll the dough into a large rectangle, approximately 25 x 45 cm. Brush the surface with melted margarine and spread the filling evenly over the entire surface. Roll the dough into a long log and twist it several times, as if wringing out a towel. Place the dough on a baking sheet and roll it into a snail shape, tucking the loose end in. Brush the surface of the dough with melted margarine. Bake for 45 minutes to 1 hour, until the aroma of cinnamon wafts through the kitchen and the baba is golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Prepare the orange glaze. In a bowl, combine all the glaze ingredients until the sugar dissolves. Whisk the glaze to remove any lumps. Drizzle over the warm cake.