Cinnamon Streusel Babke

Ingredients

• 565 g (3¾ cups or 1 lb 4 oz) plain (all-purpose) flour, plus extra
• 150 g (⅔ cup or 5⅓ oz) caster (superfine) sugar
• 1 teaspoon salt
• 60 ml (¼ cup or 2 fl oz) warm water
• 10 g (1½ sachets or 3½ teaspoons) active dried yeast
• 1 teaspoon white (granulated) sugar
• 2 eggs
• 1 egg yolk
• 155 g (5½ oz) unsalted butter
• 80 ml (⅓ cup or 2¾ fl oz) pure (35%) cream
• 60 ml (¼ cup or 2 fl oz) milk
• 100 g (3½ oz) unsalted butter, melted and lukewarm
• 80 g (½ cup or 2¾ oz) sultanas (golden raisins)
• 25 g (2 ½ tablespoons or 1 oz) ground cinnamon
• 375 g (1⅔ cups or 13¼ oz) caster (superfine) sugar
• 90 g (⅔ cup or 3¼ oz) plain (all-purpose) flour
• 45 g (1½ oz) unsalted butter, at room temperature, chopped
• 55 g (¼ cup or 2 oz) caster (superfine) sugar
• 50 g (1¾ oz) unsalted butter, melted

Steps

1. Combine the flour, caster sugar and salt in the bowl of a stand mixer and make a well in the centre. In a separate bowl, combine the warm water, yeast and white sugar and allow to stand for 10 minutes or until frothy, to ensure the yeast is active. In a separate bowl, mix together the eggs and the yolk.
2. In a small saucepan, warm the butter, cream and milk together until the butter is just melted; do not allow the mixture to boil. Set aside until it is lukewarm. Pour the yeast mixture into the well then add the eggs and the milk mixture. Using a wooden spoon, stir to combine then gradually incorporate the flour until you have a rough dough. Using the dough hook attachment, knead on low–medium speed for 10 minutes or until you have a smooth dough that starts to come away from the sides of the bowl. Cover the bowl with baking paper and plastic wrap and allow to rise in a warm place for 3 hours or until doubled in volume.
3. Combine the cinnamon and sugar in a bowl and set aside.
4. Rub together the flour, butter and sugar with your fingertips to make a fairly fine crumble. Set aside.
5. Line a round 30 cm (12 inch) cake tin or a deep square 25 cm (10 inch) baking dish. When the dough has risen, punch it down by throwing the dough onto a lightly floured benchtop. Do not knead or add more flour, as this will toughen the dough. Divide into 2 equal pieces. Roll out 1 piece to a large rectangle, about 65 x 40 cm (25½ x 16 inches). Brush with half the melted butter, sprinkle with half the cinnamon sugar and scatter over half the sultanas. Roll up lengthways to form a log. Repeat with the remaining dough.
6. Cut each log into 5 cm (2 inch) sections. Place these in a circular fashion into the prepared tin, starting from the outside, cut side up, leaving about 1 cm (½ inch) between each one. Once the pieces are all in place and evenly distributed in the tin, press down gently with your hand so they are all the same height. Brush with the extra melted butter and then sprinkle evenly with the streusel topping. Cover with a light tea towel and allow to rise for a further 2 hours or until almost doubled in volume.
7. Preheat the oven to 170°C (340°F/Gas 3). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove from the oven. Serve warm or cover with a light tea towel until cool. If you wish, reheat it later, wrapped in foil.