Apple pie meets tender brioche dough in this braided bread topped with a buttery cinnamon glaze. Eat plain, serve warm with ice cream, or use as the most amazing baked french toast! This apple cinnamon babka is the perfect fall bread recipe for any occasion!
HISTORY OF BABKA
In my roasted red pepper babka recipe, you can read a little more in depth of the history of babka, but since you are here, let me tell you quickly the history of babka.
What is Babka?
Babka, a sweet, braided bread, has a rich history dating back centuries. Its origins can be traced to Eastern Europe, particularly Poland and Ukraine. Traditionally, babka would be made from the extra traditional challah bread dough and filled with a sweet, spiced filling, often containing ingredients like poppy seeds or even one of my favorite- chocolate babka! They would then roll it up, braid it, and then it was ready to bake!
The name “babka” is thought to derive from the Polish word “babka,” meaning “grandmother” or “old woman,” suggesting that the bread was often associated with traditional family recipes. Now I bake my babka bread with and for my family and friends!
Over time, babka has evolved and spread to other parts of the world. Today, it is enjoyed in many countries and has been adapted to include a variety of fillings, including Nutella, apple cinnamon, cheese, and even savory options. The fillings that you can put in this bread is so fun to experiment with- try pesto, different jams like my raspberry swirl babka recipe, or even leftover pie filling!
HOW TO MAKE BABKA
Babka is a fun bread to make because it looks intricate and impressive, but it’s actually very easy! If you’ve made a cinnamon roll before, you can make babka! And even if you haven’t done that, I promise, it’s still easy!
For more play by play images and steps, head over to my Instagram highlights to see the babka in action. Here’s the recap:
1. MAKE THE DOUGH
This dough recipe is a buttery soft yeast dough. It’s easiest to make in an electric stand mixer but can also be kneaded by hand. The secret to this amazing dough: do not add too much flour!! We want the dough to be soft and tacky – so not wet and overly sticky, but also not tough and dense.
When you get close to adding 4 cups, slow down, and try pinching the dough with floured fingers to test for that soft, tacky feel. (If you’ve made my cinnamon roll or dinner roll recipe, we’re aiming for that kind of dough!)
2. MAKE THE FILLING
This apple cinnamon babka filling does NOT disappoint. You are going to place apples in a skillet over the stove and toss with lemon juice. Add the butter and turn stove on medium-low. Toss until butter has melted and coated all the apples. And then for the best part, you are going to add the perfect blend of fall spices- cinnamon, nutmeg, and vanilla. Continue to occasionally toss until the apples have started to soften.
3. ASSEMBLE
Roll out the dough into a rectangle about 10×14, spread the sugar filling evenly then top with the apple filling, and gently roll it up into a long log. YES, exactly like you would a cinnamon roll!
Chill it in the freezer for about 10-15 minutes, then slice into it vertically. Chilling is optional, but it does help make a cleaner cut.
Make an “X” by crossing the dough, then twist the top strands together, and twist the bottom stands together. Put it in a loaf pan (I like to line mine with parchment just to make it easier to remove), cover, and rise. This favorite USA pan is completely a nonstick, and I mean it when I say you NEVER have to spray it.
4. BAKE
Brush with an egg wash for extra shine. Bake for about 35-40 minutes, until the bottoms are golden brown and the centers between the twists look done. If it’s starting to brown too quickly, you can cover it with aluminum foil about 20 minutes in to slow down the browning. You can also check the dough with a thermometer to reach about 200 Fahrenheit (remember to check the dough temp and not filling temp for an accurate reading).
Drizzle with an easy glaze for the ultimate treat!
BABKA FAQ’s
Can I make this recipe even if I am a beginning baker? YES! It is admittedly a bit more time consuming than a simple loaf such as my classic sandwich bread recipe (kind of an ideal first baker’s loaf). This recipe has a few more steps, but if you follow all of the instructions, you should be set up for success!
What if my dough is too sticky and it won’t cut clean? I recommend chilling the dough for 10-15 minutes before cutting the dough into strips for a cleaner cut; it’s easier to handle when it’s colder.
What is the best type of flour to use for babka? All-purpose flour is a good starting point as it will keep it very light, but you can also experiment with bread flour for a chewier texture. I know some even like to use half all purpose flour, half bread flour.
How long does the dough need to rise? The rising time will depend on your environment and the yeast’s strength. Generally, it should rise until doubled in size (typically about 1 hour for the first rise, about 30-45 minutes for the second rise).
Can I use active dry yeast instead of instant dry yeast? Yes, you can use active dry yeast. A simple 1:1 substitute. You will need to proof the yeast in your warmed milk for about 8-10 minutes before you add it to the rest of your bread so it is activated.
What can I use leftover babka bread for besides just eating it? You can reheat it and serve it al a mode with ice cream, cut it up and use it for bread pudding or a french toast bake, or share it with a neighbor, friend, family member, or coworker!
More babka recipes you’ll love…
Apple Cinnamon Babka
Ingredients
Dough
- 1 cup whole milk warm
- 2 1/4 tsp instant yeast
- 100 grams (1/2 cup) granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 1 tsp salt
- About 4 cups bread flour *see note
Apple Filling
- 350 grams (3 cups) apples (peeled, sliced, & diced thin) I use a mix of granny smith with fuji or honeycrisp
- 1 tbsp lemon juice
- 2 tbsp butter salted or unsalted is fine
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 tsp vanilla extract
Brown Sugar Filling
- 6 tbsp butter melted; salted or unsalted is fine
- 300 grams (1 1/2 cups) brown sugar packed
- 60 grams (1/2 cup) all purpose flour
- 1 tbsp ground cinnamon
- 1/4 tsp salt
Glaze
- (120 grams) 1 cup powdered sugar
- 1 tbsp milk
- 1/8 tsp ground cinnamon
- 1/4 tsp vanilla bean paste can sub for 1/2 tsp vanilla extract
- 1 tbsp butter melted; if using unsalted, add a pinch of salt too
Instructions
Dough
- Add warm milk, yeast, and sugar to a stand mixer with a dough hook. A large bowl will also work if making by hand.
- Add 2 cups of flour, eggs, and salt. Let mix well. Then while mixer is running, slowly add the softened butter. Slowly add remaining flour. Depending on your moisture level, it may be slightly more or less flour.
- Dough should be soft and smooth, but not too wet or sticky. If it’s tough and dense, you’ve added too much flour. When you feel you’re getting close, turn off the mixer and pinch the dough with floured fingertips. If it’s soft and tacky, it’s enough flour.
- Let mixer knead the dough for 10 minutes. Shape the dough into a ball, put in oiled bowl, and cover with plastic wrap. Let the dough rise for about 1 hour, or until doubled in size. You can also put in the fridge to rest overnight.
- Optional step: After the dough has risen, place it in the freezer for a half hour. Cold dough helps in assembly to assist in keeping in all the filling.
Apple Filling
- Peel 3-4 apples. Thinly slice and dice enough for about 3 cups, or 350 grams worth. Place in a skillet over the stove and toss with lemon juice.
- Add butter and turn stove on medium low. Toss until butter has melted and coated all the apples.
- Add cinnamon, nutmeg, and vanilla. Continue to occasionally toss for about 3-4 minutes until the apples have started to soften. Set aside.
Brown Sugar Filling
- Melt 6 tbsp of butter in a heatproof bowl. Add the remaining brown sugar filling ingredients and using a fork, toss together until full combined. Set aside.
Assembly
- Once dough has risen, prepare 2 loaf pans lined with parchment paper (or sprayed, but the parchment paper makes it much easier to remove after baking).
- Split the dough into two even sections. Using the first section, roll out to about a 10×12″ rectangle, leaving the dough about 1/4″ thick. Spread an even layer of the brown sugar filling on the dough, leaving about 1/4 inch border of dough around the edges. It’s okay if the sugar is crumbled on. Repeat this process with the second section.
- Add an even layer of the cooked apples on top of the sugar filling.
- Using the long end of the rectangle, roll up into a tight log like a cinnamon roll.
- If you have time, I recommend popping into the freezer for about 10 minutes to help the dough hold shape in prep for the next step.
- Once the dough is slightly chilled, remove the logs from the freezer and using a sharp serrated knife, cut down the middle of the first log lengthwise, exposing the inside.
- Carefully twist the two pieces together. You can do this easily by making an “X” with the two pieces and then twisting the top, then the bottom. Place in your loaf pans, cover, and let rise until the loaf has almost doubled and dough is soft and puffy – usually about 30-45 minutes.
Bake
- While babka is rising, preheat oven to 350° F. Bake for about 35-40 minutes. If your oven browns the tops quickly, you can put a piece of foil on the top about 20 minutes in. It’s done when the interior of the dough has reached about 200℉. Bottoms are a dark golden brown and layers look fully cooked.
Glaze
- Make the glaze by simply whisking together all glaze ingredients in a bowl. You can add more powdered sugar or milk to get to desired consistency – a nice thick glaze.
- When bread is done, let it rest for about 10 minutes in the pan, then transfer to a cooling rack. You can either wait for it to cool to drizzle the glaze, or apply warm for a melted glaze effect.
- It’s amazing a little warm! Reheat a slice in the microwave if desired. Eat plain, serve warm with a scoop of ice cream, or use as the most amazing baked french toast! Enjoy!
