Apple Babka
Sometimes I put too much faith into technology, doing all the dirty work for me. I recently got a new phone, and having to re-login into things is a first world problem that has been a problem for me. Also, I had a few imovie videos I had pieced together that apparently didn’t make it to this new phone or any clouds of any from or hard drives. COllectively a lot of time spent on electronics that are just gone forever.
I had to write the recipe and directions for this Apple Babka twice, and it wasn’t easy, but man, this loaf is SOO good that it was worth every second that I will never get back. I promise you. The layers and layers of apple make my heart sing, and the cinnamon and oats are the perfect classic combination with apple. I ate almost an entire loaf myself, and then the next day made a french toast that my kids are begging for again. It also makes two loaves, which I love because I can keep a loaf and give one away.
Apple Babka
(makes two loaves)
Dough Ingredients
1 cup (~195g) mature starter
¼ cup warm milk (can use plant-based milk)
½ cup warm water
¼ cup warm apple cider (or replace more warm milk)
2 tbsp sugar
¼ cup room temperature butter
½ tsp salt
1 egg
3-3 ½ cups all-purpose flour
Filling ingredients
2-3 apples sliced as thinly as possible
2 tbsp flour
¼ cup butter
½ cup brown sugar
⅓ cup oats
2 tsp cinnamon
Pinch of salt
Directions:
In the bowl of a stand mixer, combine starter, milk, cider, water, 2 cups of the flour, and autolyse for 40 minutes, at least at room temperature.
Add in an additional cup of flour, salt, butter, and egg and mix for 7-10 minutes. If it is still very sticky after 5 minutes of mixing, add the final ½ cup.
After mixing, make the dough into a round ball and put it into a lightly greased bowl.
Let dough rise covered at room temperature for 4 hours and then put into the fridge overnight.
The next morning, let the dough sit at room temperature for one hour.
Make the filling by combining the flour, butter, brown sugar, oats, cinnamon, and salt until crumbly.
Roll your dough out to approximately 18” x 30” rectangle. Spread filling over the dough evenly and leaving about an inch around the border.
Spread apples in an even layer on top of the filling, overlapping each about 1.5”. Starting with the long side closest to, roll the dough into a long log and seal the seam. Put into the freezer for about 10 minutes if you have the freezer space.
Using a sharp knife, cut the log lengthwise in half. HOld the dough together as best you can. It might get a little messy.
You now have two strips of dough. Take the two pieces and twist them together, keeping the open edges facing upwards. Cut it in half and place each twist in a parchment-lined 9” X 5” loaf pan.
Let them rise for 4-6 hours until nice and puffy. During the last hour or so, preheat the oven to 375 degrees.
Bake for 30-33 minutes. Let cool for at least 5 minutes before removing from pan and cooling completely on a wire rack.
Optional: pour a simple glaze of powdered sugar and milk over the loaf for added sweetness.
APPLE BABKA
Ingredients
- 1 cup (~195g) mature starter
- ¼ cup warm milk (can use plant-based milk)
- ½ cup warm water
- ¼ cup warm apple cider (or replace more warm milk)
- 2 tbsp sugar
- ¼ cup room temperature butter
- ½ tsp salt
- 1 egg
- 3-3 ½ cups all-purpose flour
- 2-3 apples sliced as thinly as possible
- 2 tbsp flour
- ¼ cup butter
- ½ cup brown sugar
- ⅓ cup oats
- 2 tsp cinnamon
- Pinch of salt
Instructions
- In the bowl of a stand mixer, combine starter, milk, cider, water, 2 cups of the flour, and autolyse for 40 minutes, at least at room temperature.
- Add in an additional cup of flour, salt, butter, and egg and mix for 7-10 minutes. If it is still very sticky after 5 minutes of mixing, add the final ½ cup.
- After mixing, make the dough into a round ball and put it into a lightly greased bowl.
- Let dough rise covered at room temperature for 4 hours and then put into the fridge overnight.
- The next morning, let the dough sit at room temperature for one hour.
- Make the filling by combining the flour, butter, brown sugar, oats, cinnamon, and salt until crumbly.
- Roll your dough out to approximately 18” x 30” rectangle. Spread filling over the dough evenly and leaving about an inch around the border.
- Spread apples in an even layer on top of the filling, overlapping each about 1.5”. Starting with the long side closest to, roll the dough into a long log and seal the seam. Put into the freezer for about 10 minutes if you have the freezer space.
- Using a sharp knife, cut the log lengthwise in half. HOld the dough together as best you can. It might get a little messy.
- You now have two strips of dough. Take the two pieces and twist them together, keeping the open edges facing upwards. Cut it in half and place each twist in a parchment-lined 9” X 5” loaf pan.
- Let them rise for 4-6 hours until nice and puffy. During the last hour or so, preheat the oven to 375 degrees.
- Bake for 30-33 minutes. Let cool for at least 5 minutes before removing from pan and cooling completely on a wire rack.
- Optional: pour a simple glaze of powdered sugar and milk over the loaf for added sweetness.