Caramel Apple Cinnamon Babka Recipe
- Cook Time: 4 hours 25 minutes
- Total Time: 4 hours 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 4 cups All-purpose flour
- 1/2 cup Granulated sugar
- 1 packet (2 1/4 tsp) Active dry yeast
- 1/2 cup Whole milk, lukewarm
- 3 Large eggs, room temperature
- 1/2 cup Unsalted butter, softened
- 1/2 tsp Salt
- 2 cups Granny Smith apples, finely diced
- 1/4 cup Brown sugar
- 1 tbsp Ground cinnamon
- 1/2 cup Caramel sauce (homemade or store-bought)
- 1/4 cup Water mixed with 1/4 cup sugar (for simple syrup)
Instructions
- In a large bowl or the bowl of a stand mixer, combine the lukewarm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy. Add the eggs, salt, and half of the flour. Mix with a dough hook on low speed. Gradually add the remaining flour and the softened butter, one tablespoon at a time, until a smooth, slightly sticky dough forms.
- Transfer the dough to a lightly oiled bowl and cover it with a clean kitchen towel. Place it in a warm, draft-free spot and let it rise for about 1.5 to 2 hours, or until it has doubled in size. You can also let it rise in the refrigerator overnight for a deeper flavor.
- While the dough rises, place the diced apples in a saucepan with the brown sugar and cinnamon. Cook over medium heat for about 8-10 minutes until the apples are tender and the liquid has evaporated. Let the mixture cool completely before using it in the dough.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12×16 inches). Spread a thin layer of caramel sauce over the dough, leaving a small border. Evenly distribute the cooled apple mixture over the caramel.
- Starting from the long side, roll the dough tightly into a log. Use a sharp knife to cut the log in half lengthwise, exposing the layers. Twist the two strands over each other to form a braid. Place the braided dough into a greased loaf pan, tucking the ends under.
- Cover the loaf pan and let the dough rise again for 45-60 minutes. Preheat your oven to 350°F (175°C). Bake the babka for 35-45 minutes, or until the top is deep golden brown and the internal temperature reaches 190°F. If the top browns too quickly, cover it loosely with foil.
- While the babka is baking, boil the water and sugar to create a simple syrup. As soon as the babka comes out of the oven, brush the syrup generously over the hot crust. This keeps the bread moist and adds a beautiful shine. Allow it to cool in the pan for 20 minutes before transferring to a wire rack.