This recipe has been in my family for a very long time; it has been tweaked and added to by every person who passes it down to the next generation so it is a little different from the original recipe.
My grandfather came to the US from France with his parents when he was a little boy; his father was French but his mom was German; this was her recipe.
Every person who I have ever served this to has fallen in love with it; I hope you will enjoy it.
Cinnamon Bun Babka
2 heaping tablespoons white sugar
1/2 stick butter (chopped)
1-1/4 cups scalded milk
2/3-cup cool water
2 large eggs beaten
5-1/2 cups all-purpose flour (If you can find bread flour you can use that and skip the gluten)
3 heaping tablespoons vital wheat gluten
2-1/2 teaspoons or 1 packet of yeast
***Put the first 5 ingredients into the bread machine in the order listed. Stir with a rubber spatula until the butter is melted. ***(I have a very old bread machine that makes a two pound loaf, most bread machines will knead the dough very well regardless of size but you will need to remove the dough to a larger container to allow for a proper rise.)
***Add the rest of the ingredients in the order listed and select the dough cycle. When the machine first starts you will need to use the rubber spatula to help mix the flour and the liquid or it won't mix well. Just stir with the rubber spatula until all the flour is moistened.
***While you wait for the dough cycle to finish, make your filling and preheat the oven to 325°. Spray a sheet pan with spray-oil, cover with wax paper or parchment paper and spray again.
3/4 cup packed brown sugar
1/2-cup butter (I use real butter here-I've never tried margarine)
***Mix dry ingredients together, cut in butter. Place in refrigerator until needed.
***Once the dough has doubled in size, turn it out onto a floured surface. Coat with flour so it doesn't stick to your hands or the counter. Roll the dough into a large rectangle, 12x24 inches. Spread the filling evenly over the dough and roll up jelly roll style so that you end up with a 24-inch long roll. Pinch the edges to seal.
***Starting at one end and working your way down the dough a little at a time, twist the dough as though you were wringing out a dishtowel; the roll will get longer as you twist it. Do this gently as not to tear the dough but well enough that it is well twisted and almost doubled in length.
***Then coil the dough around like a pinwheel creating a super large cinnamon roll, tucking the loose end of the dough under so it doesn't unravel. Brush dough very well with melted butter to prevent a skin from forming and let dough rest for 10 minutes, then bake at 325° for 45 minutes to 1 hour or until the Babka is golden brown.
***Make a glaze out of powdered sugar, water and a little vanilla. Drizzle this over the Babka and let it cool.
Edited to correct spelling