Babka (Cinnamon Knots)

These are a favorite winter treat in our house—perfect for snacking on by the fire or sharing with loved ones at a holiday gathering.
By / Photography By Jennifer Olson | November 01, 2014

Ingredients

Dough
  • 1 package dry yeast (1 tablespoon)
  • ¼ cup warm water
  • 1 cup scalded milk
  • ⅓ cup sugar
  • ⅓ cup butter, melted
  • ½ teaspoon salt
  • 3 eggs, beaten
  • 4 cups flour
Dusting
  • ½ cup butter, melted
  • 1½ cups sugar
  • ¾ cup nuts, chopped (walnuts are good)
  • 3 teaspoons cinnamon

Instructions

Dissolve yeast in warm water. Scald the milk: Heat in a saucepan on medium-low, stirring until bubbles begin to form around the edges. Turn off heat and do not let boil.

Add sugar, butter and salt to scalded milk when milk is lukewarm. Add yeast, eggs and flour. Beat thoroughly. Cover and let rise until double. Stir down and let rise again. Then take rounded teaspoons of dough and dip in melted butter, then into a mixture of 1½ cups sugar, ¾ cup nuts and 3 teaspoons of cinnamon.

Pile balls loosely in ungreased angel food pan. Let rise 30 minutes. Then bake 40 minutes at 350°. Invert pan on plate immediately.

Serve warm.

Ingredients

Dough
  • 1 package dry yeast (1 tablespoon)
  • ¼ cup warm water
  • 1 cup scalded milk
  • ⅓ cup sugar
  • ⅓ cup butter, melted
  • ½ teaspoon salt
  • 3 eggs, beaten
  • 4 cups flour
Dusting
  • ½ cup butter, melted
  • 1½ cups sugar
  • ¾ cup nuts, chopped (walnuts are good)
  • 3 teaspoons cinnamon
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