Cinnamon Apple Babka

Make Babka Dough - For Active Dry Yeast; In the bowl of your stand mixer, add warm buttermilk (105ºF), yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes. For Instant Yeast, see note below.
½ Cup (113g) Buttermilk (I used 2%)
1 ¾ Teaspoons Active Dry Yeast
1 teaspoon White Sugar
To the yeast mixture, add bread flour, softened butter, ¼ cup sugar, 1 egg, 1 yolk, milk powder, vanilla, nutmeg and salt.
2 ¼ Cups (270g) + more if needed Bread Flour
¼ Cup (50g) White Sugar
5 tablespoon (71g) Unsalted Butter
1 Large Whole Egg + 1 Yolk
1 Tablespoon Dry Milk Powder
1 Teaspoon Vanilla Paste or Extract
¼ Teaspoons Nutmeg
¼ Teaspoons Salt
Fit your stand mixer with the hook attachment and knead the dough on medium speed for 15 to 20 minutes. The dough should be elastic and is ready when it passes the window pane test (see note below). If your dough is a bit wet, you can add up to 2 tablespoons of flour.
With oiled hands, pick up the dough and form it into a ball. Then, place the dough into a well oiled bowl (I used the same stand mixer bowl). Cover with plastic wrap and allow rise in a warm place for 1 hour or until it doubles in size.
Make Sautéed Apples - Cook diced apples, butter, cinnamon, cardamom and nutmeg over medium heat until tender. About 4 to 5 minutes. Transfer to a small bowl and place in the fridge until needed.
2 Large Apples
2 Tablespoons (28g) Unsalted Butter
1 Teaspoon Cinnamon
½ Teaspoon Cardamom
¼ Teaspoon Nutmeg
Make Cinnamon Sugar Filling - In a medium bowl, combine softened butter, brown sugar, all-purpose flour and cinnamon. Set aside on the counter until needed.
4 Tablespoons (56g) Unsalted Butter
½ Cup (100g) Brown Sugar
2 Tablespoons All-Purpose flour
1 Tablespoon Cinnamon
Shape Your Loaf - Gently punch down the dough and transfer to a lightly floured work surface.
With a floured rolling pin, roll dough into a 15x18 inch rectangle. Evenly spread the cinnamon sugar filling onto the dough and then evenly distribute the diced apples.
Tightly roll the dough into a 15 inch log. Pinch the seam and then rotate the log lengthwise, seam side down.
With a sharp knife, cut the log down the middle, exposing the layers. Place 1 piece on top of the other on a diagonal. Then twist the pieces of dough onto itself. Pinch the ends to keep it in place.
Transfer the bread into a parchment-lined 9x5 inch (23x13 cm) loaf pan. Cover with a tea towel and allow to proof for about 45 minutes. Do not overproof! Please read my tips regarding proofing below.
Bake - When the bread is almost done proofing, set a rack in the lower 3rd of the oven and preheat to 350ºF (176ºC). Bake for 55 to 60 minutes or until the internal temperature reaches 190ºF (88ºC). After 25 to 30 minutes of baking, loosely tent the babka with foil to prevent it from browning too much.
Allow babka to cool in the pan for at least 15 minutes, then remove from the pan and cool completely on a wire rack.
Make Vanilla Glaze - Combine powdered sugar, vanilla and 2 tablespoons of milk. If you'd like a thinner glaze, add a touch more milk.
½ Cup (113g) Powdered Sugar
½ Teaspoon Vanilla Paste or Extract
2 Tablespoons Milk
Pour glaze over your babka and serve! A serrated knife is best to slice. Enjoy!

INGREDIENTS

Babka Dough

Sautéed Apples

Cinnamon Filling

Vanilla Glaze

Instructions

Notes