Cinnamon Easter babka

Bread:

• ½ cup butter

• ½ cup sugar

• 4 eggs

• 1 teaspoon salt

• ½ teaspoon cinnamon

• ¼ cup warm water (not above 110 degrees)

• 1 packet active dry yeast

• 1 cup warm milk

• 4 cups flour

• 1 cup raisins

Topping:

• ½ cup brown sugar

• ¼ cup flour

• ¼ cup butter (room temp)

• 1½  teaspoons cinnamon

Directions:

In a medium bowl, cream the butter and sugar. Set aside. Dissolve yeast in ¼ cup warm water and set aside. In a large mixing bowl, beat the eggs, salt and cinnamon until thick and smooth. With a rubber spatula, scrape all of the butter/sugar mixture into the egg mixture and beat until well combined. Don’t over-mix – it’s OK if it appears to have a slightly curdled appearance. Add the yeast mixture and then add the milk. Slowly stir in the flour. Add the raisins and vigorously mix until a smooth, sticky, wet dough is achieved. Cover and let rise for an hour or more (or until doubled in size).        

Give the dough a stir (scraping down sides of bowl) and let rise again for an hour or more (until doubled in size).  

Meanwhile, make the cinnamon-sugar topping. In a small mixing bowl, combine the brown sugar, flour, butter and cinnamon; blend with a fork until crumbly. Set aside. Note, this can be made ahead of time and refrigerated.

Coat a bundt or tube pan with butter or cooking spray. Sprinkle cinnamon-sugar topping evenly into the pan. With a spatula, carefully spread the dough mixture over the cinnamon-sugar mixture.

Bake at 350 degrees for 40-50 minutes (or until toothpick comes out clean). Carefully remove from pan and allow cake to cool for 15-20 minutes on a wire rack. Top off with a light dusting of powdered sugar before serving. Enjoy!