Apple Butter Babka

Babka is one of those recipes that feels steeped in history and comfort. Originating in Eastern European Jewish communities, it was traditionally made as a sweet, enriched bread filled with chocolate, cinnamon, or fruit preserves, then braided and baked to golden perfection. Over time, babka has become a global favorite, loved for its rich layers, beautiful swirls, and irresistible aroma as it bakes. It’s the kind of recipe that invites you to slow down, get a little messy, and truly enjoy the process.

The first time I tried to make babka at home, it was a bit of a disaster—as is often the case with first-time bread makers! The dough wasn’t baked through, and the braiding process completely tripped me up. That’s the tricky part about babka: you’re working with soft, buttery dough logs filled with something sticky and delicious, then slicing and twisting them into a presentable shape. It’s a little chaotic, but also deeply satisfying once you get the hang of it. And honestly, it doesn’t need to be perfect. I prefer a more free-form approach, often shaping mine on a baking sheet instead of a loaf pan. It gives me room to play, and I never stress about creating a flawless wreath—though I do encourage you to try if you’re up for the challenge!

This version takes a seasonal twist with an apple butter filling instead of the traditional chocolate or cinnamon. I came up with it one autumn after apple picking, surrounded by more apples than I could possibly eat. Apple butter is one of my favorite ways to transform excess apples—it’s smooth, spiced, and naturally sweet, cooked down until caramelized and deeply flavorful. (You can find my homemade apple butter recipe separately on the site.) Swirled through tender, buttery babka dough, it creates a fragrant loaf that tastes like fall in every bite.

Whether you’re a seasoned baker or just starting out, this Apple Butter Babka is a wonderful project for a cool day. It’s cozy, aromatic, and endlessly rewarding—the kind of bake that makes your whole home smell like cinnamon and comfort.

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

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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)
• 1/4 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 g

Carbs (grams)

464.38 g

Protein (grams)

50.2 g

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

https://www.dontmissmyplate.com/how-to-bake/2020/10/20/apple-butter-babka?rq=apple%20babka

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