Polynesian Sweet Bread takes only minutes to prep and you let the bread machine do the rest of the work. The crust is perfectly tender and flakey and the inside is light and soft and the secret ingredient is the key to the amazing flavor!
I have a long standing love affair with my bread machine. When we got married it was one of those things that I registered for that I thought there was a good chance I wouldn’t actually really use. Boy was I WRONG! Although I do tend to go through phases I have used my bread machine much more than most gadgets in my kitchen.
Once you make your first loaf and taste how wonderful the result is and see how it takes almost zero time to get that fresh loaf of bread…. oh it’s trouble. Big trouble. Do not attempt to own one of these if living the low carb lifestyle is your thing, because it is WAY to easy to use and the taste of fresh bread, well, there is not much in the world that compares. I have a machine very similar (older model) to this bread machine. However if I was going to buy now, I would get either one like this that has auto fruit & nut dispensing, because I really like to make hearty grain filled breads, or this one because my favorite part is the top of the crust and this has much more top area!
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One of my favorite recipes is one that I have been making with my mom for years, and over time have tweaked and added a few special touches that make the taste really unique. The crust is always tender and the inside always soft. The taste of the bread itself though is just a touch sweet and thanks to the secret ingredient (lemon essential oil) it has very subtle citrus undertones. It is just enough to make you think “YUM– what is that flavor?!?!” but not enough to say, “yup… that’s lemon all right!”
For my machine this recipe takes a little over 3 hours to complete and comes out perfect every time. The house smells like fresh baked bread. A piping hot loaf is waiting to be devoured. Life is good!
If you don’t finish your loaf that day, my favorite tip is to slice the rest of the load into appropriate portions and freeze in a freezer bag. When you are ready for a slice you can pop one or more out of the bag and microwave or toast for that same fresh taste days later!
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***Not all essential oils are edible. Due to lack of purity, 98% of essential oils sold should NOT be ingested. An edible essential oil will be labeled “therapeutic-grade” and have a “Supplement Facts” box on the label showing the nutritional value – do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.
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Did you make this recipe? Tag me on Instagram @! If you enjoyed this recipe, please leave a review! It helps support my website and makes my day!Tender and fluffy, and bursting with cinnamon flavor! Our Bread Machine Cinnamon Babka recipe makes this impressive, twisted sweet bread super easy to put together.
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Babka is a sweet yeast bread, kind of like a cross between a challah and a brioche, but a bit sweeter and richer, like Italian panettone.
What makes this sweet bread stand out from the others is the artistic swirl of filling that resides within the fluffy layers.
While visions of beautifully contrasted, layered loaves fill our heads when we think of babka in the States, babka hasn’t always looked this way.
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If we trace babka’s roots, we find ourselves in Central Europe. Poland to be exact; where the word “babcia” (BAHB-cha) means “grandmother”.
In Poland, they make a cake called “babka, ” however it looks much different than the twisted Jewish bread that we are familiar with in the States.
Polish Babka, while still a yeasted, rich bread, studded with sweet elements, typically looks more like a bundt cake because it’s baked in special fluted, bundt-type pans. This bread gained its name because the round, fluted shape looked like a Polish grandmother’s pleated skirt!
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Jewish mothers (and grandmothers) took this idea and started rolling leftover pieces of challah bread with jam or cinnamon filling and baking it along with their Shabbat challah (the challah bread for their Sabbath meals).
The little leftover loaves became larger, deliberate loaves, even baked by Jewish bakeries. And these rolled treats began appearing on Jewish Holiday tables and at other parties year round.
A few years ago, you would have only found babka in Jewish or Eastern European bakeries, where it was often dense and dry, and typically made parve (without dairy) for the Jewish dietary laws.
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But, with the exploding popularity of babka, people started adding butter and milk to the dough because of the tenderness those ingredients give the loaf.
To appeal to the American palate, more sugar and butter were used, because what isn’t made better by more butter and more sugar? And, to appeal to the “trendy” American desires, the rolls began to be filled with chocolate spreads (like Nutella), as well as the more traditional traditional cinnamon filling.
We’re sticking with the more traditional version of babka today. Although not parve, we’re keeping the sugar and butter to a more reasonable level. Just enough that they do their job of creating a creamy, tender loaf.
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And, we’ve opted to stick with the the cinnamon filling, rather than chocolate. (But, we do give you the option of a chocolate variation in the recipe below.)
Sure, you can’t go wrong with a chocolate laden loaf, but this cinnamon babka is like a cinnamon roll in loaf form.
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The dough for babka is a rich yeast dough, full of butter and eggs. Richer doughs tend to be quite soft, making them difficult to knead by hand and the perfect candidate for a long kneading time with a dough hook in a stand mixer.
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Rather than putting our stand mixer to work, we decided to make the dough for our babka in our bread machine, using the dough setting.
What we like about the bread machine is that after prepping your ingredients you can forget about the dough for a while. And, you don’t need to dirty two bowls for mixing and rising.
And, once the kneading of the dough is put on auto-pilot, making babka goes from a long, labor intensive process, to an easy process with much less hands-on time.
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What sets babka apart from every other loaf of cinnamon bread or a pan au chocolate is the beautiful layered look that twists its way through the loaf, making each slice a new visual adventure.
First, you start by rolling your dough out into a large rectangle and covering the rectangle with filling. Then the filling gets rolled up with the dough, creating a long roll (which would be chopped into 1 inch sections, if you were making cinnamon rolls).
You can put this twisted beauty into your greased loaf pan. Or, you can take things one step further and twist this rope into a figure 8 shape before placing it into your loaf pan.
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It’s a messy business, but it’s quite fun to play with the dough, twisting and shaping, wondering what it’s going to look like in the end!
No matter how the layers played out, you know one thing for sure. You now have a delicious, warm slice of babka calling your name!
We have to admit, babka is best eaten fresh. The oven crisped top, warm and fluffy inside, and gooey and caramelized filling can’t be beat.
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But, the nice thing about this recipe is that the moisture from the filling and the richness of the dough keeps the bread fresh for about 3 days if kept in an airtight container on the counter.
After 3 days, you’ll want to refrigerate the rest of your bread (if there’s any left). Once refrigerated, we prefer to toast up our slices before serving.
For A Chocolate Filling: Melt ¾ c semisweet chocolate chips with 4 Tbsp butter in a small saucepan over low heat. Mix in ¼ c cocoa powder. Taste the filling and add powdered sugar, as needed, to reach your desired sweetness. Let the mixture cool slightly before spreading it on your dough.
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Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
It tasted amaazing (Although I realized I accidentally did a whole stick of butter instead of 4 tbsps haha) but it ended up waaay too big for my pan and I
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