Apple Butter Babka

The first time I tried to make babka at home several years later was a failure, as is the case for many first time bread makers! The dough wasn't fully baked all the way through and the braiding process tripped me up! That's the thing with babka, towards the end of the process you're working with soft, buttery dough logs with a filling which you have to slice and twist into something presentable. The finished result is beautiful, but you need to jump this hurdle! The great thing though is that it doesn't have to be perfect. I take the free form route and find using a baking sheet is easier than working it into a loaf pan for instance. I also don't feel pressure to create a babka wreath - but I challenge you if you have the will!

As for the filling - which is usually cinnamon, chocolate, butter and turbinado sugar among other things - I used apple babka. This recipe takes a seasonal twist and serves those of you who have a surplus of apples.

What is apple butter? In short, apples cooked in spices and juice until they caramelize. It's delicious, lasts longer than apple sauce, and can be used for a variety of things. Try it out, it's super easy, and you don't need a slow cooker. 

Yield: 8 - 10 slices

Author: Dontmissmyplate

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Apple Butter Babka

I discovered this sweet braided bread when I moved to New York City in 2010. It was one of my favourite treats after one of those tough college days. There are loaves in Trader Joe's where I regularly shopped as well, but the best in the city, in my opinion, was from Moishe's, a Jewish bakery not too far from St Mark's Place. I was obsessed.

Prep time: 2 Hourinactive time: 50 MinTotal time: 2 H & 50 M

Ingredients

Apple butter:

• 1/4 cup light brown sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon lemon juice
• 1 cup orange or apple juice
• 4 apples (I used a mix of tart and sweet)
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2/3 cups water

Babka dough:

• 2 egg yolks + 1 egg, beaten (halve this mixture)
• 1/2 cup milk, warmed (I used almond milk)
• 1 1/8 teaspoons active yeast
• 2 cups flour
• 1/2 teaspoon salt
• 5 tablespoons butter, softened
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla
• 2 tablespoons maple syrup
• 2 tablespoons white sugar
• Egg wash
• Cinnamon sugar, chopped pecans, and turbinado sugar to garnish

Simple sugar syrup:

• 2 tablespoons white sugar
• 2 tablespoons light brown sugar
• 2 tablespoons freshly squeezed orange or grapefruit juice or zest
• 1 tablespoon light corn syrup (optional)
• 14/ cup water

Instructions

Apple butter

1. Peel, decore, and dice the apples, place them in a large nonstick pot. Add the juice and spices then bring to a boil.
2. Add the water and close with a lid, reduce to simmer for about 2 hours and stir regularly to make sure the apples don't burn!
3. Add more water if your apples need more time, you want them to soften to the point that they mash easily.
4. Remove from heat and cool completely or rest overnight.
5. Transfer the apples to a blender or food processor and pulse until a thick apple sauce-like texture forms.
6. Store for up to 3 weeks in an airtight container!

Babka

1. In a small bowl, mix the yeast into the warm milk and set aside for 5 minutes.
2. In a large bowl, add the egg mix, sugar, maple syrup, almond extract, vanilla, and yeast mix, then whisk. Add the flour in two parts, and mix until incorporated.
3. Add the butter gradually, and bring the dough together. Cover with a towel for 30 minutes.
4. On a floured surface, knead the dough until smooth, then halve into two equal pieces. Place both in bowls and clover with cling wrap, set aside for 2 hours at room temperature. Your dough will increase in size.
5. Move onto a floured surface and roll out the dough into a rectangle shape, not too thin!
6. Spread the apple butter evenly across the rectangle, leaving about an inch around the border, then carefully roll lengthwise into a log (seam face down). Repeat for the second piece of dough.
7. Carefully slice each log vertically (seam face down). Braid the four pieces into your desired shape, and tuck in the ends underneath. Carefully transfer to a baking sheet - I used two spatulas!
8. Cover with a towel and rest for 30 minutes.
9. Brush the babka with egg wash and garnish with cinnamon sugar, pecans, and turbinado sugar.
10. Bake at 375F for 35-40 minutes or until golden brown and cooked through, keep a close eye.
11. While the babka is baking, make the simple syrup. Bring the water and sugar to a boil, then add the citrus and corn syrup. Simmer for another minute on low heat, then remove from stovetop.
12. Brush hot babka with the syrup then set aside to cool. Enjoy!

Nutrition Facts

Calories

356

Fat (grams)

84.78

Carbs (grams)

464.38

Protein (grams)

50.2

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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