Ingredients
For the Dough
- 3½ cups (440g) bread flour
- 2¼ teaspoons (1 packet) instant yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- ¾ cup (180ml) warm whole milk
- 2 large eggs, room temperature
- ½ cup (113g) unsalted butter, softened
- 1 teaspoon vanilla extract
For the Apple Filling
- 2 medium apples, peeled and finely diced
- 2 tablespoons unsalted butter
- ⅓ cup (65g) light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon cornstarch
For the Cinnamon Butter Filling
- ¼ cup (57g) unsalted butter, softened
- ⅓ cup (65g) light brown sugar
- 1 tablespoon ground cinnamon
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
Optional Glaze
- ½ cup (60g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Rolling pin
- 9×5-inch loaf pan
- Small saucepan
- Pastry brush
- Sharp knife
- Cooling rack
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm milk, yeast, and granulated sugar. Let stand for 5–10 minutes until foamy.
Add the eggs, vanilla extract, salt, and half of the flour. Mix until combined.
Gradually add the remaining flour and softened butter. Knead for 8–10 minutes, or until the dough is smooth, soft, and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1½–2 hours, or until doubled in size.
Step 2: Make the Apple Filling
In a saucepan over medium heat, melt the butter.
Add the diced apples, brown sugar, cinnamon, nutmeg, and cornstarch.
Cook for 5–7 minutes, stirring occasionally, until the apples are tender and the mixture has thickened.
Remove from the heat and allow the filling to cool completely.
Step 3: Prepare the Cinnamon Butter
In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth.
Step 4: Shape the Babka
Grease a 9×5-inch loaf pan.
Punch down the risen dough and roll it into a 12 × 16-inch rectangle.
Spread the cinnamon butter evenly over the dough.
Evenly spoon the cooled apple filling over the cinnamon layer.
Roll the dough tightly into a log, starting from the long side.
Using a sharp knife, slice the log lengthwise down the center.
Twist the two halves together with the cut sides facing upward to expose the filling.
Carefully place the twisted dough into the prepared loaf pan.
Step 5: Second Rise
Cover the loaf loosely with a kitchen towel and let rise for 30–45 minutes, or until puffy.
Step 6: Bake
Preheat the oven to 350°F (175°C).
Whisk together the egg and milk, then brush the loaf with the egg wash.
Bake for 45–50 minutes, or until the top is deep golden brown and the loaf is fully baked.
If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Step 7: Glaze and Serve
Allow the babka to cool in the pan for 15 minutes, then transfer it to a wire rack.
If using the glaze, whisk together the powdered sugar, milk, and vanilla extract, then drizzle over the cooled loaf.
Slice and serve warm or at room temperature.
Tips for Success
- Use firm baking apples like Honeycrisp or Granny Smith for the best texture.
- Cool the apple filling completely before spreading it on the dough.
- Roll the dough tightly to create beautiful swirls.
- Let the loaf cool before slicing to help it hold its shape.
- Store covered overnight for even better flavor the next day.
Serving Suggestions
Apple Cinnamon Babka is delicious served with:
- Hot coffee
- Chai tea
- Pumpkin spice latte
- Hot apple cider
- Cream cheese
- Salted butter
- Vanilla ice cream
Storage
Store the babka in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Warm slices in the microwave for 15–20 seconds before serving. The loaf can also be frozen for up to 3 months. Wrap tightly in plastic wrap and foil before freezing, then thaw overnight at room temperature.
Nutrition (Per Slice, Approximate)
- Calories: 340
- Carbohydrates: 47g
- Protein: 7g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 2g
- Sugar: 18g
- Sodium: 180mg
