Apple Babka Recipe

Tender and buttery yeasted dough filled with sweet apple filling.

Course Dessert

Cuisine European

Keyword apple babka

Prep Time 30

Cook Time 30

Servings Slices

Measure the flour, yeast, salt, sugar, vanilla, and eggs in a bowl of a standing mixer.
With the mixer on low, use the paddle attachment to mix on low while adding the warm milk.
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.
Increase the speed to mediun then add the butter pieces, one piece at a time.
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.
Place the dough in a large bowl, spray with oil, and cover loosely with a plastic wrap.
Set in a warm spot and allow to rest for the first rise until double in size, about 90-120 minutes.

Grease two eight-inch loaf pans and line them with parchment paper.
Gently punch the dough, then divide it into two equal parts.
Roll each part over a lightly floured work surface into a 12x16-inch rectangle (or 12x18-inch if using 9-inch pans).
Top the dough with the longer side facing you with the apples, leaving one -nch gap at the center, sides, and bottom.
Roll the dough, starting from the long side, into a log.
Fold the dough into a U shape.
Twist the two sides of the dough around each other.
Gently lift the dough and place it in the prepared pan. Repeat with the second part.
Brush with the egg wash, and top with the streusel.
Set aside for the second rise, about 90 minutes.
About 30 minutes before baking, preheat the oven to 350F (180C).
Bake for 30-33 minutes on the middle rack until the temperature on the middle reaches 180F.
Remove from the oven and allow to cool for 20-30 minutes before slicing.

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.
This recipe yields two eight, or nine-inch loaf pans or one large tube pan.
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.
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.