Apple Cinnamon Babka

Name: Apple Cinnamon Babka
Prep time: 5 h
Cook time: 1 h
Total time: 6 h
Cuisine: Israeli
Ingredients: 2/3 cup (160ml) whole milk, warmed to about 110°F (43°C); 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)*; 1/3 cup (62g) granulated sugar, divided; 5 Tablespoons (71g) unsalted butter, sliced into 1 Tbsp-size pieces and softened to room temperature; 2 large egg yolks (reserve 2 egg whites for filling and topping); 1 teaspoon salt; 2 and 2/3 cups (334g) all-purpose flour (spooned & leveled), plus more as needed and extra for work surface and hands; 3 Tablespoons (43g) unsalted butter, divided; 2 large apples, peeled and thinly sliced into bite-size pieces (2–2.5 cups, or 250–313g)*; 1 teaspoon lemon juice; 1 cup (200g) packed light or dark brown sugar (or a mix of both); 1/4 cup (31g) all-purpose flour; 2 and 1/2 teaspoons ground cinnamon; 1/4 teaspoon salt; 1 and 1/2 teaspoons pure vanilla extract; 1 large egg white (reserved from dough); 2 Tablespoons (25g) packed light or dark brown sugar; 2 Tablespoons (15g) all-purpose flour; 1/4 teaspoon ground cinnamon; 2 Tablespoons (28g) unsalted butter, cold and cubed; 1 egg white (reserved from dough)

Instructions

Prep:5hCook:1h

This apple cinnamon babka features sweet apples and a thick cinnamon filling twisted inside a rich and buttery yeasted dough. See recipe notes for freezing and overnight instructions.

Updated at: Fri, 22 Nov 2024 11:34:06 GMT