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Apple Cinnamon Babka Bread Recipe

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4.3 from 10 reviews

Apple Cinnamon Babka Bread is a luscious, buttery braided loaf filled with a sweet and spiced apple-cinnamon mixture. Featuring a soft, pillowy texture and warm autumnal flavors, this bread is ideal for breakfast, brunch, or dessert occasions. Despite its elegant appearance, the recipe is accessible for home bakers and fills your kitchen with an irresistible aroma.

  • Total Time: 2 hours 45 minutes
  • Yield: 10 slices

Ingredients

For the Dough:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) instant yeast
  • ½ cup warm milk (about 110°F)
  • ⅓ cup granulated sugar
  • ¾ tsp salt
  • 2 large eggs
  • ½ cup unsalted butter, softened (1 stick)

For the Apple Cinnamon Filling:

  • 2 cups peeled, finely chopped apples (about 2 medium apples)
  • ½ cup brown sugar
  • 2 tbsp unsalted butter
  • 1 ½ tsp ground cinnamon
  • 1 tsp lemon juice
  • ¼ tsp ground nutmeg (optional)

Optional Toppings:

  • ½ cup streusel crumble
  • OR ½ cup powdered sugar for dusting
  • OR ½ cup simple vanilla glaze (mix ½ cup powdered sugar with 1 tbsp milk and ½ tsp vanilla)

Instructions

  1. Activate Yeast: In a large bowl, combine warm milk, instant yeast, and a pinch of granulated sugar. Let the mixture sit until it becomes frothy, about 5-10 minutes, indicating the yeast is active.
  2. Make the Dough: Add eggs, the remaining sugar, flour, and salt into the bowl with the yeast mixture. Stir until a shaggy dough forms. Then, knead in the softened butter until the dough transforms into a smooth, elastic ball.
  3. First Rise: Cover the dough and leave it in a warm place to rise for 1 to 2 hours, or until it doubles in size.
  4. Prepare Filling: While the dough rises, combine chopped apples, brown sugar, cinnamon, butter, lemon juice, and optional nutmeg in a saucepan. Cook over medium heat, stirring occasionally, until the apples soften and the mixture thickens. Remove from heat and cool completely.
  5. Roll and Fill: On a floured surface, roll the dough into a large rectangle. Evenly spread the cooled apple-cinnamon filling over the dough.
  6. Shape the Babka: Roll the dough tightly into a log. Slice the log lengthwise to expose the filling swirls. Twist the two halves together with cut sides facing upward, creating a braided effect.
  7. Second Rise: Place the twisted loaf into a greased loaf pan. Cover and let it rise again for 45 minutes to an hour until puffy.
  8. Bake: Preheat your oven to 350°F (175°C). Bake the babka for 40 to 45 minutes or until golden brown and cooked through. If the top browns too quickly, tent it with foil halfway through baking.
  9. Optional Finishing Touch: While still warm, optionally brush the loaf with syrup or top with streusel crumble, dust with powdered sugar, or drizzle vanilla glaze as desired.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast.
  • Allow the apple filling to cool completely before spreading to prevent the dough from becoming soggy.
  • Use tart apples like Granny Smith for a balanced sweetness and good texture.
  • The second rise is crucial for a fluffy, light babka crumb.
  • If you prefer a richer flavor, you can brush the loaf with melted butter post-baking.
  • This babka freezes well; slice and wrap pieces individually for easy thawing.
  • Author: Maya
  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Eastern European

Find it online: https://cozykitchenbymaya.com/apple-cinnamon-babka-bread-recipe/