Apple Pie Cinnamon Babka is sweet buttery yeast bread with a delicious apple pie cinnamon swirl! It’s the perfect Thanksgiving dessert that everyone will love!
Fall and cold weather always calls for crispy comfort food. My favorite activity during this season is baking. It is time for apples and cinnamon dessert.
Making Babka is perfect for holiday breakfast or brunch.
What is a Babka?
Babka is classic sweet bread that derives from Eastern Europe. It consists of rich soft and moist bread that is swirled with a sweet filling such as chocolate, cinnamon sugar or fruit. It’s often topped with syrup or crumbly streusel to give it added texture and sweetness.
How to Make Apple Pie Cinnamon Babka?
This impressive looking bread looks impossible to make, but is simply rolled and filled dough that is twisted before placed into the pan.
This sweet bread has 3 main components:
• The Babka Dough
• Apple Pie Filling
• The Sugar Syrup
Babka it tastes like rich buttery dough that just melts in your mouth it is similar to cinnamon rolls but it is a little bit fluffier and richer.
This is due to the amount of butter added to the dough and since it is at room temperature you get a smooth buttery texture as opposed to a flakey one.
There are endless amounts of fillings you could use for Babka: cinnamon sugar, pecan pie, peanut butter, blueberry cream cheese, chocolate…I mean the list goes on and on. I am even getting some more ideas here.
How to serve Babka?
Apple pie cinnamon babka is perfect any time of day. My family and I love it for breakfast or brunch or for nice afternoon with a cup of coffee or tea.
Can you Freeze Babka?
Once the Babka cooled, you can wrap it in a layer of plastic wrap, a layer of foil and then place it in a zip top bag and freeze it. It will last for 2 months in the freezer
If you make this for Thanksgiving, everyone will be in awesome Apple Pie Cinnamon Babka looks so impressive! There’s a bit of apple and cinnamon with every bite! Enjoy!
Apple Pie Cinnamon Babka
Course: Dessert, Bread, Breakfast, BrunchCuisine: EuropeanDifficulty: Easy2
servings30
minutes35
minutes2
hours35
minutesApple Pie Cinnamon Babka is sweet buttery yeast bread with a delicious apple pie cinnamon swirl! It’s the perfect Thanksgiving dessert that everyone will love!
Ingredients
- For the Babka Dough:
1 cup warm whole milk
2¼ teaspoon instant dry yeast
1 tablespoon brown sugar
2 eggs beaten
4 tablespoons unsalted butter, melted
3 ¾ cups flour
½ teaspoon salt
- For the Apple Pie Filling:
1 cup brown sugar
4 tablespoon unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
½ teaspoon apple spice
3 apples, peeled, cored and diced
- For sugar syrup:
3 tablespoons water
3 tablespoons sugar
Directions
- To make Babka Dough:
- In the bowl of a stand mixer, combine the milk, yeast, brown sugar, eggs, butter, flour and salt
- Using the dough hook, mix until the flour is completely incorporated, about 5 minutes
- The dough should be a little sticky, scrape down the sides of the bowl as needed during mixing
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size
- To make Apple Pie Filling:
- In a medium saucepan combine sugar, butter, heavy cream, vanilla, cinnamon, apple spice and apples and simmer over low heat, whisking constantly or until thickened and no longer watery about 6-8 minutes, set aside
- Line two 9×5 loaf pans with parchment paper leaving an overhang on the long sides
- Lightly dust a surface with flour, divide the dough into 2 halves and shape into a rectangle
- Starting with one disc, roll the dough out on a floured surface to a 12×16 rectangle
- Spread half of the Apple Pie Filling leaving a small border on one long edge
- Starting with the long side without the border, roll the dough into a tight log
- If the dough is very warm or sticky, you can refrigerate the dough for about 30 minutes to make it easier to work with
- Trim off about an inch from each side, slice the dough down the middle lengthwise into 2 long halves with the layers exposed
- Place the end of one of the halves over top of the other half, pressing together lightly and then braid the 2 pieces over one another to the bottom, again pressing together lightly
- Repeat the last 2 steps with the other dough disc
- Carefully place the braided dough into each loaf pan, squeezing the edges slightly to fit if needed
- Cover with plastic wrap and let rise in a warm place for 30 minutes
- Bake at 350 degrees for about 30-35 minutes or until golden brown and tester comes out clean
- If they are browning too quickly on top, cover with foil halfway through cooking
- When the Babka is almost done baking, make the simple syrup.
- To make Sugar Syrup:
- Bring the sugar and water to a simmer until the sugar dissolves about 4 minutes, remove from heat and let it cool for a couple minutes.
- When the Babka is fresh from the oven, brush the simple syrup all over. Don’t skimp on this, make sure to use up every last drop.
- Cool a few minutes in the loaf pan and then transfer the Babka using the parchment paper to wire rock to cool completely
- Serve
