"Green Apple Pie" Babka

Updated at: Sun, 15 Oct 2023 23:06:05 GMT

Step 1

1. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, then on a medium speed for a further 6 – 8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix for a further 4 – 5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft. 2. Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it is firmed up and you are able to shape it.

Step 2

Place apples, lemon juice and pectin in a medium saucepan. Cook apples over medium heat until softened. Add a little water if the apples are too dry. Add brown sugar, nutmeg, cinnamon powder. Cook for a minute to dissolve the brown sugar. Cook for 1-2 minutes until the apple filling becomes thick. Remove to a bowl. Let it cool down and drain in a fine mesh sieve in the fridge overnight before using.

Step 3

Butter 2 (8x4-inch) loaf pans or spray with baking spray with flour. Then line with parchment paper.

Step 4

On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the fridge. Gently roll the dough into a 12x16-inch rectangle. Spread half of the filling on dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the seam to seal. Position each half parallel to each other, twist them together and tuck the ends under. Gently place in a prepared loaf pan.

Step 5

Repeat with the second half of the dough and the remaining filling. Loosely cover the pans and let rise in a warm place for 1 1/2 hours or until noticeably puffed. (It won’t quite double in size) Preheat the oven to 350F (315F fan/convection). Bake the risen loaves for 55-60 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean (internal temperature 190°F).

Step 6

Brush the loaves with the syrup collected from the apple filling immediately when they come out of the oven. Let the babkas cool for 30 minutes in the pans. Serve warm or at room temperature.

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