Almond Cinnamon Babka Star Bread
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Almond Cinnamon Babka Star Bread is a beautiful pull-apart sweet bread filled with cinnamon, almonds, and raisins. Soft, tender, and swirled with sweet spice, it's an impressive bread for Easter, Christmas, or any special gathering.
It may look intricate, but this babka-style star bread is much easier to make than it appears. The dough is soft and forgiving, and the layered shaping creates a festive centerpiece that's as lovely to serve as it is delicious to eat.
What I Love About This Babka
- It looks bakery-worthy but is surprisingly doable at home.
- The dough is soft, tender, and easy to work with.
- Cinnamon, almonds, and raisins create a classic sweet bread filling with wonderful texture.
- It's perfect for holidays, brunch tables, and special family gatherings.
- The star shape makes it especially beautiful for Easter and Christmas baking.
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Key Ingredients
You'll find the exact measurements in the recipe card below, but these are the key ingredients that give this babka star bread its soft texture and richly spiced filling.
For the Dough
- All-purpose flour for structure
- Granulated sugar for light sweetness
- Instant yeast to help the dough rise quickly and reliably
- Milk for a soft, tender crumb
- Butter for richness
- Egg to enrich the dough
- Vanilla extract for warmth and flavor
- Egg wash for a glossy golden finish
Cinnamon Almond Filling
- Melted butter to help the filling spread easily
- Brown sugar for deep sweetness
- Finely chopped almonds for texture and nutty flavor
- Raisins for a classic sweet bread addition
- Ground cinnamon for the signature swirl
How to Make Almond Cinnamon Babka Star Bread
The full instructions are in the recipe card below, but these are the basic steps for shaping and baking this sweet bread. Don't let the star shape intimidate you-once the dough is layered and cut, the twisting is simple and comes together beautifully.
Step 1: Make the dough
Whisk together some of the flour with the sugar, yeast, and salt. Warm the milk, then mix it with the egg and vanilla. Add the wet ingredients to the dry ingredients and mix to combine.
Using a stand mixer fitted with the dough hook, gradually add the remaining flour and knead until a soft, slightly sticky dough forms.
Step 2: Let the dough rise
Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
Step 3: Shape the dough
Gently deflate the dough and divide it into 4 equal pieces. Shape each piece into a ball and let rest briefly while you prepare the filling.
Roll each ball into an 11-inch circle. Place the first circle on a parchment-lined baking sheet and spread with one-third of the filling, leaving a small border around the edge. Repeat with two more layers, then top with the final dough circle.
Mark the center, then cut 16 evenly spaced strips from the center outward, leaving the middle intact. Twist two strips away from each other twice, then pinch the ends together. Repeat all the way around to form the star. Cover and let rise 30 to 45 minutes.
Step 4: Bake
Brush the bread with egg wash and bake at 375°F until golden brown and the center registers about 190°F, about 16 to 22 minutes. If it browns too quickly, tent loosely with foil. Cool completely before glazing or serving.
What is Babka?
Babka is a sweet yeast bread made with twisted or layered dough and a rich filling, often cinnamon, chocolate, fruit, or cheese. Traditional babka is often baked as a loaf, but the same enriched dough and sweet filling can also be shaped into decorative breads like this star bread.
Known for its tender crumb and dramatic swirls, babka is especially popular for holidays and celebrations.
When to Serve Babka
Babka is lovely any time of year, but it feels especially at home during the holidays. I often think of breads like this at Easter and Christmas, when sweet yeast breads have long been part of family tables and seasonal traditions.
With my German-from-Russia roots, holiday baking has always carried a deeper meaning for me. Sweet breads and cakes were part of Easter celebrations in my family, and I grew up hearing stories about the special breads my great-grandmother made for the children each spring. Recipes like this one feel both festive and deeply personal-beautiful enough for a celebration, yet rooted in old-world baking traditions.
A Little Babka History
Babka is generally associated with Eastern European baking traditions, especially in Poland and among Jewish communities of the region. The name is often linked to the word for "grandmother" or "little grandmother," a reference sometimes tied to the bread's shape or home-baked origins.
Over time, babka evolved into many forms, from cinnamon-swirled sweet breads to versions filled with chocolate, fruit, nuts, or cheese. In the United States-especially in New York-Jewish babka became especially popular, with chocolate and cinnamon among the most beloved bakery flavors.
This star bread is a festive variation on those classic flavors, using a soft enriched dough and layered cinnamon-almond filling to create a beautiful pull-apart loaf.
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Almond Cinnamon Babka Star Bread (Easy Pull-Apart Sweet Bread)
Equipment
Ingredients
- 3 ¼ cups plus 2 tablespoons all-purpose flour
- ¼ cup granulated sugar
- 1 packet instant yeast
- 2 teaspoons kosher salt
- 1 cup whole milk
- ¼ cup unsalted butter
- 1 egg
- 2 teaspoons vanilla extract
Filling
- ¾ cup brown sugar packed
- 2 tablespoons cinnamon
- 2 tablespoons all-purpose flour
- ½ cup butter melted
- ½ cup finely chopped almonds
- ½ cup raisins
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
Make the Dough
- In the bowl of a stand mixer, combine 1 cup of the flour, granulated sugar, yeast, and salt.
- In a microwave or saucepan over medium heat, warm the milk and butter until lukewarm (about 120°F on an instant-read thermometer). Add the milk mixture to the flour mixture and mix until combined. Add the egg and vanilla extract and mix until incorporated.
- Attach the dough hook and gradually add the remaining 2¼ cups plus 2 tablespoons of flour. Knead on medium speed until a soft, slightly sticky dough forms and the flour is fully incorporated. If needed, add additional flour 1 tablespoon at a time.
- Transfer the dough to a lightly greased bowl, turning once to coat the top. Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
- Line a half-sheet baking pan with parchment paper. Set aside.
Shape the Dough
- Gently punch down the dough and let rest for 5 minutes. Turn onto a lightly floured surface and divide into 4 equal portions. Shape each into a ball, cover, and let rest for 15 minutes.
Make the Filling
- Meanwhile, melt the butter in a saucepan or microwave-safe bowl. In a separate bowl, combine the sugar, cinnamon, and flour. Add the melted butter, chopped almonds, and raisins; stir until a spreadable mixture forms. If needed, warm briefly to soften before using.
Assemble the Babka
- Roll each dough ball into an 11-inch circle. Place the first circle on the prepared baking pan and spread with one-third of the filling, leaving a ½-inch border. Repeat layering with two more circles and filling. Top with the final dough circle.
Cut and Shape the Star
- Mark the center of the dough (a small biscuit cutter works well as a guide). Using a sharp knife, cut 16 evenly spaced strips from the center outward, leaving the center intact. Tip: Start by dividing into 4 quarters, then cut each quarter into 4 strips for even spacing. Don't worry if this looks intricate-once the dough is cut, the twisting is simple and comes together beautifully.
- To shape, take two adjacent strips and twist them away from each other twice, then pinch the ends together to form a point. Repeat all the way around.
- Cover and let rise in a warm, draft-free place until puffy and nearly doubled, 30 to 45 minutes. If needed, pinch the ends again before baking.
Bake the Babka
- While the dough is rising, preheat the oven to 375°F.
- In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the babka with the egg wash and sprinkle with sugar if desired.
- Bake for 16 to 22 minutes, or until golden brown and the center registers at least 190°F on an instant-read thermometer. If browning too quickly, tent loosely with foil. Let cool completely in the pan before serving.
Video
Notes
- Flour Measurement: For best results, measure flour by spooning it into the cup and leveling it off. Too much flour can make the dough dense.
- Dough Texture: The dough should be soft and slightly sticky. If it feels too wet, add flour 1 tablespoon at a time, but avoid adding too much.
- Warm Environment for Rising: If your kitchen is cool, let the dough rise in a slightly warm (turned-off) oven or near a warm spot to help it double properly.
- Filling Consistency: The filling should be soft and spreadable. If it firms up, warm it briefly in the microwave before using.
- Shaping Tip: Start by cutting the dough into 4 sections, then divide each section again to make 16 strips. This helps keep the star even and symmetrical.
- Make Ahead: You can prepare the dough and let it rise in the refrigerator overnight. Let it come to room temperature before shaping.
- Storage: Store covered at room temperature for up to 2 days or refrigerate for longer freshness. Warm slightly before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Bread Recipes to Try
- Hot Cross Buns (Easy & Traditional Easter Recipe)
- Spotted Dog: The Story of Ireland's Traditional Railway Cake
- Irish Apple Crumble Cake
- Quick No Knead Whole Wheat Bread
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I'm planning on making this bread this year, but I have a question about traveling. I am planning to make the dough at my home where I have a stand mixer, and then freezing the dough and taking it, frozen, to my daughter's house. I will do the rise, the forming of the loaf, and the baking at her house.
Do you think this will work well enough? I don't have room in my freezer for the loaf as baked.
Thank you!
Hi Melissa! That's sounds like a great plan. I've frozen the baked loaf numerous times but haven't frozen the babka dough. I don't see any reason why it wouldn't work. Just be sure to wrap it securely when freezing, then defrost in the refrigerator or at room temperature and proceed with the first rising. I'd love to hear how it turns out if you try it!
The directions say to make 16 cuts but the video and pictures make 12 cuts. Which is appropriate?
Hi Brooke, thank you for the question! It should be 12. I will update the post.
Hi, I was wondering if I could make this ahead of time and freeze it, so it is already for the holidays?
Hi Anne - You can definitely make it ahead and freeze! I’ve done it several times. Wrap in plastic and then foil to protect it.
Thanks! I appreciate the advice!! Happy Holidays!
Almond cinnamon babka looks like a yummy dish altogether. The ingredients used in this article for this almond cinnamon babka are easily good and easily available. Thank you for listing the ingredients and recipe together in this article and sharing it with us.
Thank you, Dimitri!