Last updated on September 29th, 2024.
Apple babka is a sweet, buttery yeasted dough filled with spiced apple goodness, topped with crunchy pecan streusel, and baked into a beautifully twisted loaf.
I had some leftover Apple Compote, and I knew I needed to make something special with it, so I decided to bake an apple cinnamon babka, but it was the traditional way. The traditional Eastern Europe way means rolling the dough and twisting it, (vs. slicing it before twisting, like I did in this Pistachio Babka), and topping it with crispy streusel. I wanted the apple layers to be beautifully presented between the Babka Dough’s layers. Clearly, you see, my plan worked.
Sweet apples Babka is the perfect recipe for the Jewish holidays like Rosh Hashanah and Yum Kippur. To make this recipe, I used the same dough I used to make my Israeli Chocolate Rugelach and my Brioche Chocolate Babka. I love how tender it is and it is the ultimate recipe for baking loaves that can be made ahead, frozen, and stay fresh for longer.
Some Tips Before You Get Baking
- The Apple Filling: While I highly recommend you use my Apple Compote Recipe, you can also use any apple filling you have on hand or make the apple filling from my Polish Apple Cake for a quick recipe.(and yes, store-bought apple filling is acceptable). To learn which apple are best, check out my post on The Best Apples For Baking.
- Use room temperature ingredients: This ensures the dough rises evenly and becomes light and fluffy, and always use a kitchen scale to measure your ingredients.
- Don’t rush the dough rise: Allow the dough to double in size during the first rise, which can take 1–2 hours, depending on your kitchen’s temperature.
- Chill the dough. The dough is easier to roll and shape when cold, consider refrigerating it for 30-60 minutes after the first rise before assembling.
- Twist with care: Twisting the dough with the apple filling can get messy. Use gentle pressure, and don’t worry if some filling spills out—it’ll still bake up beautifully.
- For dairy-free Babka: Replace the milk with water and the butter with plant-based butter.
- For eggs-free Babka: Replace the eggs with 1/4 cup of water or milk.
- Do not overbake the Babka. It will dry out very fast (speaking from experience), the loaves are ready when the inner temperature is 180-190F. The top should be medium-dark golden brown.
- To cut. Use a serrated sharp knife for the perfect slices.
Ingredients
For the dough
- Unbleached all-purpose flour and bread flour. You can use one or the other instead of a combination.
- Instant yeast. For an active dry yeast alternative, see the recipe note in the recipe card.
- Sugar and salt.
- Large eggs at room temperature.
- Vanilla extract.
- Warm milk, or water. The water should not be more than lukewarm, if hot, it will kill the yeast and the dough will not rise.
- Unsalted butter, soften, and cut into seven pieces.
- A beaten egg for egg wash.
For the Filling and Topping
- Apple Compote.
- All-purpose flour.
- Light brown sugar.
- Cinnamon.
- Chopped pecans.
- Melted butter.
- Optional: brush the bakbas with simple syrup or warm honey when taken out of the oven.
Step-by-Step Visual Instructions
Make the Dough
Place the flour, yeast, sugar, salt, vanilla, eggs, and water in a bowl of a stand mixer. Mix at low speed, using the paddle attachment while you drizzle in the water. Replace with the dough hook attachment and mix on medium-low for 2-3 minutes until you have a rough dough.
With the mixer on medium speed, add one tablespoon of butter at a time, then increase the speed to medium-high and knead until you have an elastic smooth dough that cleans the bottom and sides of the bowl. This can take anytime between 5-7 minutes.
Place the dough in a large bowl, spray it with oil, cover it with plastic wrap, and set aside for the first rise. About 90-120 minutes, until dough is in size.
Assemble and Bake
Grease and line your pans with parchment paper. Make the streusel by mixing all of the ingredients with a fork, then mixing in the melted butter until you have a moist, lumpy streusel.
Divide the dough into two equal parts, and roll each over a lightly floured work surface into a 12×16-inch rectangle if using 8-inch loaf pans or 12×18-inch if using 9-inch loaf pans. Top the dough with the apple filling (about one cup for each loaf), leaving an inch gap in the center, sides, and bottom. Roll the dough from the long side into a log.
Fold the dough so the ends meet, and you have a U shape. Twists the sides around each other. Place the dough in the prepared loaf pan, brush with egg wash and top with the streusel. Set aside for the second rise.
Yields
This recipe makes two loaves of apple babka, perfect for sharing. You can slice each loaf into 10–12 pieces. Alternatively, you can make one large Babka baked in a tube pan, which makes 15-18 slices, depending on the size.
Make Ahead
Apple babka can be made ahead of time. For an overnight rise, reduce the amount of yeast to 1 1/2 teaspoons. After the first rise, refrigerate the dough overnight. When you’re ready to bake, let the dough come to room temperature, assemble, and proceed with the second rise.
Store and Freeze
- Store: Store at room temperature in an airtight container for up to 3 days.
- Freeze: Babka can also be frozen. Wrap the cooled loaf tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and reheat in a 300°F oven for 10–15 minutes.
Apple Babka Recipe
Tender and buttery yeasted dough filled with sweet apple filling.
Ingredients
For The Dough
- 2 Cups Unbleached all-purpose flour (240g)
- 2 Cups Bread flour (240g)
- 2 1/4 teaspoons Instant yeast
- 1 teaspoon Salt
- 1/3 Cup Sugar (70g)
- 2 Large Eggs at room temperature
- 1 teaspoon Vanilla extract
- 3/4 Cup Warm milk (180ml)
- 7 Tablespoons Unsalted butter soften and cut into 7 pieces (100g)
- 1 Large Beaten egg for egg wash
For the Filling and Streusel
- 1 Recipe Apple Compote (about 2 cups)
- 2/3 Cup All-purpose flour (80g)
- 1/2 Cup Light brown sugar (100g)
- 1/2 teaspoon Cinnamon
- 1 Cup Chopped Pecans (100g)
- 6 Tablespoons Melted butter (80g)
Instructions
Make The Dough
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Measure the flour, yeast, salt, sugar, vanilla, and eggs in a bowl of a standing mixer.
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With the mixer on low, use the paddle attachment to mix on low while adding the warm milk.
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Once you have a shaggy dough, replace the paddle attachment with the dough hook and knead for 2 minutes. Do not over-mix the dough, it should seem slightly dry and rough.
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Increase the speed to mediun then add the butter pieces, one piece at a time.
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Once you add the last piece of the butter, increase the speed to medium-high and knead until you have a smooth, elastic dough that cleans the sides and bottom of the bowl.
This can take anywhere between 5-7 minutes, and at first, the dough will look broken.
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Place the dough in a large bowl, spray with oil, and cover loosely with a plastic wrap.
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Set in a warm spot and allow to rest for the first rise until double in size, about 90-120 minutes.
Make The Streusel
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Mix the flour, sugar, cinnamon, and chopped pecans in a medium bowl.
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Mix in the melted butter until you have a moist mixture.
Shape And Bake
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Grease two eight-inch loaf pans and line them with parchment paper.
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Gently punch the dough, then divide it into two equal parts.
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Roll each part over a lightly floured work surface into a 12×16-inch rectangle (or 12×18-inch if using 9-inch pans).
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Top the dough with the longer side facing you with the apples, leaving one -nch gap at the center, sides, and bottom.
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Roll the dough, starting from the long side, into a log.
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Fold the dough into a U shape.
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Twist the two sides of the dough around each other.
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Gently lift the dough and place it in the prepared pan. Repeat with the second part.
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Brush with the egg wash, and top with the streusel.
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Set aside for the second rise, about 90 minutes.
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About 30 minutes before baking, preheat the oven to 350F (180C).
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Bake for 30-33 minutes on the middle rack until the temperature on the middle reaches 180F.
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Remove from the oven and allow to cool for 20-30 minutes before slicing.
Recipe Notes
- Store at room temperature, covered for up to three days.
- To freeze, cover the cooled bread with plastic wrap and aluminum, place it in a plastic wrap, and freeze for up to three months. When ready, unwrap it and allow it to reach room temperature.Â
- This recipe yields two eight, or nine-inch loaf pans or one large tube pan.Â
- If using a large tube pan, bake for 45-50 minutes, until a bread thermometer reads 180-190F from the center of the bread.
- To reheat, place in a 300F preheated oven for 5-7 minutes.
- To use active dry yeast, take one tablespoon and mix it with the warm milk and one tablespoon of sugar. Set it aside for about 15 minutes; the top should be foamy. Add the rest of the ingredients and mix.
- Â It is easier to roll and shape when cold. Consider refrigerating it for 30-60 minutes after the first rise before assembling.
- For dairy-free Babka: Replace the milk with water and the butter with plant-based butter.
- For eggs-free Babka: Replace the eggs with 1/4 cup of water or milk.
- Do not overbake the Babka. It will dry out very fast (speaking from experience), and the loaves are ready when the inner temperature is 180-190F. The top should be medium-dark golden brown.
- To cut. Use a serrated sharp knife for the perfect slices.
