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Easy Apple Cinnamon Babka

Easy Apple Cinnamon Babka

Soft, buttery babka swirled with cinnamon-kissed apples and finished with a glossy syrup. Perfect for brunch or an afternoon treat.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 0.75 cup warm whole milk about 110°F
  • 0.25 cup granulated sugar for dough
  • 2 tsp active dry yeast
  • 9 tbsp beaten eggs about 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 6 tbsp unsalted butter, softened for dough
  • 3.25 cup all-purpose flour spooned and leveled
  • 1 tsp kosher salt
  • 3 cup peeled, diced apples firm baking apples
  • 0.5 cup packed brown sugar for filling
  • 2 tsp ground cinnamon for filling
  • 3 tbsp unsalted butter for filling
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.25 tsp fine salt for filling
  • 0.25 cup water for syrup
  • 0.25 cup granulated sugar for syrup
  • 2 tbsp coarse sugar optional, for topping

Instructions

Preparation Steps

  • Bloom the yeast: Stir warm milk with 1 tbsp dough sugar and the yeast. Let stand until foamy, 5–10 minutes.
  • Mix the dough: Whisk in beaten eggs and vanilla. Add softened butter and mix until slightly combined.
  • Knead: Add flour, remaining dough sugar, and kosher salt. Knead until smooth and elastic, 8–10 minutes.
  • First rise: Place dough in a greased bowl, cover, and let rise until doubled, about 1 to 1½ hours.
  • Cook the filling: Melt butter in a skillet. Add apples, brown sugar, cinnamon, and fine salt. Cook until tender, 6–8 minutes.
  • Thicken and cool: Stir in lemon juice and cornstarch. Cook 1 minute until glossy. Cool completely.
  • Prep the pan: Line a 9×5-inch loaf pan with parchment, leaving overhang. Lightly grease the sides.
  • Shape: Roll dough to a 10×16-inch rectangle. Spread cooled filling, leaving a ½-inch border. Roll up tightly from a long side.
  • Twist: Split the log lengthwise. Twist the two strands cut-sides up. Snugly fit into the pan. Sprinkle coarse sugar if using.
  • Second rise: Cover and let puff until slightly risen, 30–45 minutes. Preheat oven to 350°F.
  • Bake: Bake 35–40 minutes until deep golden and an instant-read thermometer reads about 195°F in the center.
  • Make syrup: Simmer water and sugar until dissolved. Brush over hot babka. Cool in pan 20 minutes, then lift out to finish cooling.

Notes

Swap in pears for the apples, or add a handful of toasted walnuts to the filling for crunch. Babka keeps well: wrap tightly and store at room temperature for 2 days, or freeze slices for up to 2 months. Refresh in a 300°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Easy Apple Cinnamon Babka flavors. All ingredient ratios and instructions are independently developed.