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.