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Apple Cinnamon Babka Bread Recipe

Apple Cinnamon Babka Bread Recipe

The **Apple Cinnamon Babka Bread Recipe** is a delightful and surprisingly achievable yeasted sweet bread, perfect for elevating your breakfast, brunch, or dessert. This recipe guides you through creating a beautifully swirled, incredibly moist, and richly spiced loaf that will impress even the most discerning palate.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup warm milk 105-115°F or 40-46°C
  • 2.25 teaspoons active dry yeast 1 packet
  • 0.5 cup granulated sugar plus extra for sprinkling
  • 2 large eggs at room temperature
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3.5 cups all-purpose flour plus more for dusting
  • 0.5 teaspoon salt
Apple Cinnamon Filling Ingredients
  • 2 medium apples Honeycrisp, Gala, or Fuji work well), peeled, cored, and finely diced
  • 0.25 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • 2 tablespoons unsalted butter melted
Glaze Ingredients
  • 0.25 cup powdered sugar
  • 1-2 tablespoons milk or apple cider
  • 0.5 teaspoon vanilla extract

Equipment

  • Large Bowl
  • Medium Bowl
  • Loaf pan (9x5 inch)
  • Wire rack
  • Stand mixer (optional)
  • Plastic wrap
  • Rolling pin
  • Sharp knife
  • Bench scraper (optional)
  • Small bowl
  • Skewer
  • Foil (optional)

Method
 

  1. In a large bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Stir in ½ cup granulated sugar, eggs, melted butter, and vanilla extract. Gradually add the flour and salt. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 6-8 minutes.
    Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
    1 cup warm milk, 2.25 teaspoons active dry yeast, 0.5 cup granulated sugar, 2 large eggs, 0.5 cup unsalted butter, 1 teaspoon vanilla extract, 3.5 cups all-purpose flour, 0.5 teaspoon salt
  2. While the dough is rising, prepare the filling. In a medium bowl, combine the finely diced apples, brown sugar, cinnamon, nutmeg, and 1 tablespoon of flour. Toss until the apples are evenly coated. Drizzle with the melted butter and stir to combine. Set aside.
    2 medium apples, 0.25 cup packed light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 tablespoon all-purpose flour, 2 tablespoons unsalted butter
  3. Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
    Spread the apple cinnamon filling evenly over the dough, leaving a ½-inch border along the edges. Try to distribute the apples as evenly as possible.
    Carefully roll up the dough tightly from the long side, like a jelly roll. Pinch the seam to seal.
    With a sharp knife or bench scraper, cut the rolled dough in half lengthwise. You will now have two long strips. Gently twist one strip around the other, creating a spiral. Place the twisted dough into a greased 9x5 inch loaf pan.
  4. Cover the loaf pan loosely with plastic wrap and let it rise in a warm place for another 45-60 minutes, or until it has almost doubled in size and is peeking over the edges of the pan.
    Preheat your oven to 350°F (175°C).
    Bake for 30-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top starts browning too quickly, you can tent it loosely with foil.
  5. While the babka is baking, whisk together the powdered sugar, 1 tablespoon of milk or apple cider, and vanilla extract in a small bowl until smooth. Add more liquid a teaspoon at a time if needed to reach a drizzling consistency.
    Once the babka is out of the oven, let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack. Drizzle the glaze generously over the warm babka.
    Let the babka cool completely before slicing and serving.
    0.25 cup powdered sugar, 1-2 tablespoons milk or apple cider, 0.5 teaspoon vanilla extract

Notes

Store cooled babka tightly wrapped at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months. Reheat gently.