Apple Babka
Tender and buttery yeasted dough filled with sweet apple filling.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Measure the flour, yeast, salt, sugar, vanilla, and eggs in a bowl of a standing mixer.
- 2
With the mixer on low, use the paddle attachment to mix on low while adding the warm milk.
- 3
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.
- 4
Increase the speed to mediun then add the butter pieces, one piece at a time.
- 5
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.
- 6
Place the dough in a large bowl, spray with oil, and cover loosely with a plastic wrap.
- 7
Set in a warm spot and allow to rest for the first rise until double in size, about 90-120 minutes.
- 8
Mix the flour, sugar, cinnamon, and chopped pecans in a medium bowl.
- 9
Mix in the melted butter until you have a moist mixture.
- 10
Grease two eight-inch loaf pans and line them with parchment paper.
- 11
Gently punch the dough, then divide it into two equal parts.
- 12
Roll each part over a lightly floured work surface into a 12x16-inch rectangle (or 12x18-inch if using 9-inch pans).
- 13
Top the dough with the longer side facing you with the apples, leaving one -nch gap at the center, sides, and bottom.
- 14
Roll the dough, starting from the long side, into a log.
- 15
Fold the dough into a U shape.
- 16
Twist the two sides of the dough around each other.
- 17
Gently lift the dough and place it in the prepared pan. Repeat with the second part.
- 18
Brush with the egg wash, and top with the streusel.
- 19
Set aside for the second rise, about 90 minutes.
- 20
About 30 minutes before baking, preheat the oven to 350F (180C).
- 21
Bake for 30-33 minutes on the middle rack until the temperature on the middle reaches 180F.
- 22
Remove from the oven and allow to cool for 20-30 minutes before slicing.