Almond Cinnamon Babka Star Bread (Easy Pull-Apart Sweet Bread)

Golden-brown star-shaped babka bread with twisted segments, drizzled with white icing, on parchment paper atop a wooden board.

Almond Cinnamon Babka Star Bread (Easy Pull-Apart Sweet Bread)

Almond Cinnamon Babka Star Bread is a soft, tender pull-apart sweet bread filled with cinnamon, almonds, and raisins. This beautiful star-shaped bread is easier to make than it looks and is perfect for Easter, Christmas, or any special gathering.

Prep Time2

Cook Time20

Total Time2 20

Servings: servings

Calories: 339kcal

Author: Stephanie Wilson

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

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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.

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.

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