Related CoursesThe Lazy Sourdough Bakery
A Cinnamon Babka is a little bit impressive as a homemade gift, then add the dimension of sourdough and you are knocking it out of the park my friend!
Remember that sourdough starter or levain is literally just a natural yeast. It is like using any other yeast, but it does add flavour and changes texture slightly. If you are really getting your sourdough making sorted, this recipe will not phase you at all...you are practically a pro at this stage. Enjoy!
To dry vanilla bean, place into 140ºC oven for around 1 hour. Do several at a time if possible. This will make the vanilla bean brittle and it will mill very easily into a fragrant powder.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 100 Grams Levain Recipe
- 1 eggs
- 50 Grams butter BUY
- 250 Grams milk
- 80 Grams raw caster sugar BUY
- 1 Teaspoon Fine grind salt
- 650 Grams bakers or strong flour
- 1 Vanilla Bean dried or roasted until brittle (perfect way to use up old vanilla beans!) BUY
- 1 cinnamon stick(s)
- 140 Grams dark brown sugar
- 70 Grams butter room temperature BUY
- 50 Grams pure maple syrup to glaze
Make the levain as instructed in the recipe. Make sure it is active and bubbly before proceeding.
Place active levain, eggs, butter, milk and sugar into the Thermomix bowl and blend 6 sec/speed 6..
Add remaining dough ingredients and mix 10 sec/speed 6.
Knead 3 min/Interval. Knead by hand into a tight ball and place in a buttered bowl, covered until doubled in size. This may take up to 4 hours or longer.
Roll dough into large rectangle and cover with a clean cloth while you make the filling.
To make filling, place cinnamon stick, vanilla bean and sugar into Thermomix bowl and mill 20 sec/speed 10. Add butter and blend 6 sec/speed 6.
Use a floured bread mat to do some pull and folds on the dough. Then roll the dough out to as large a rectangle as you can without pulling on the dough. It should be fully centred on the bread mat and the same shape.
Dot the surface of the dough with filling and spread carefully so as not to tear the dough. Roll up, into a long sausage shape and cut lengthwise through the entire roll, so that you can see the filling. Stick the ends together and wind the two pieces of dough, cut side out around each other. Transfer to a loaf tin quickly, pushing at either end to fit. Cover and rise again while you pre-heat the oven to 200°C.
Reduce the temperature to 180°C and bake for 40 minutes until golden and fragrant.
Whilst still hot brush liberally with maple syrup.
Allow to cool in the tin slightly before removing. Slice and serve with butter or eat the next day toasted...so good!
This recipe can be seen if you sign up for the related course. Join the course to get access!