Cinnamon Apple Babka

Ingredients

• 1/2 teaspoonvanilla extract
• 120 g (1/2 cup)whole milk, at room temperature
• 6 g (2 teaspoons)active dry yeast
• 280 g (2 1/4 cups)sifted plain flour
• 220 g (2 cups plus 2 tablespoons)sifted pastry or cake flour
• 2 largeeggs, at room temperature
• 75 g (1/2 cup)caster sugar
• 1 large pinchfine salt
• 80 g (5 tablespoons plus 1 teaspoon)unsalted butter, at room temperature
• 45 g (3 tablespoons)unsalted butter, at room temperature
• 100 g (1/2 cup)caster sugar
• 4golden apples, peeled and cut into 3 mm (1/8-inch) slices
• 1/2vanilla pod, split lengthways to expose the seeds
• 1 1/2 teaspoonsground cinnamon
• Zest of 1lemon
• Juice of 1lemon
• 1 largeegg
• 1 tablespoonwater
• 1 pinchsalt
• 275 g (2 3/4 cups)sliced almonds
• 160 g (3/4 cup plus 1 tablespoon)caster sugar
• 120 ml (1/2 cup)water

Instructions

1. 1

   Mix the dough

   Fit a stand mixer with the dough hook. Whisk the vanilla into the milk in the mixer bowl, then use a fork or your fingers to mix the yeast lightly into the milk. Add the flours, eggs, sugar, salt and, last, the butter in small pinches.

2. 2

   Knead the dough

   Mix on the lowest speed for about 2 minutes, stopping as needed to scrape the bowl and pull dough off the hook so it mixes evenly. If it is very dry, add milk 1 tablespoon at a time; if it looks wet, add plain flour 1 tablespoon at a time until it comes together. Increase the speed to medium and mix for 4 minutes, until smooth and elastic.

3. 3

   Stretch and fold

   Lightly flour the work surface, the dough and the inside of a large bowl. Stretch the top of the dough away from you until it tears, then fold it over the middle. Turn the dough a quarter turn and repeat until a small piece stretches very thin without tearing, about 5 minutes. Shape it into a ball by pushing and pulling it in a circular motion against the surface. Put it in the floured bowl, cover with plastic wrap and leave at room temperature for 30 minutes.

4. 4

   Chill the dough

   Set the dough on plastic wrap and press it into a 2.5 cm (1-inch)-thick rectangle. Wrap it and refrigerate for at least 1 hour or up to 24 hours.

5. 5

   Cook the apples

   Melt the butter in a large frying pan over medium-high heat. Add the sugar and cook, stirring occasionally, for 2–3 minutes until dissolved and starting to caramelise. Add the apples, cinnamon and vanilla pod; cook, stirring often, for 8–10 minutes until the apples release their juices, the liquid cooks away and the apples begin to caramelise. Transfer to a bowl, remove the pod, then stir in the lemon zest and juice. Leave to cool completely; if possible, chill for 30 minutes. The filling can be refrigerated for up to 5 days.

6. 6

   Roll the dough

   Unwrap the cold dough on a lightly floured surface and divide it in half. Return one half to the refrigerator. Roll the other into a 13 × 71 cm (5 × 28-inch) rectangle, just under 6 mm (1/4 inch) thick, with the long side facing you. Pull and shape the corners into a rectangle.

7. 7

   Fill and cut

   Spread half the apples evenly over the dough, leaving a 2.5 cm (1-inch) border along the bottom. Roll from the top down into a tight cylinder. Lift it by both ends and gently stretch it, then use a bread knife to cut it crosswise into two pieces. Repeat with the remaining dough and apples to make four filled segments.

8. 8

   Twist the babkas

   Lay two dough segments over one another to form an X. Twist the ends together like screw threads, making at least two twists on each side of the X. Repeat with the other two segments.

9. 9

   Proof the dough

   Put each twisted babka in a butter-greased or parchment-lined loaf tin. Cover the tins with a dry tea towel and leave in a warm, draught-free place for 1 1/2–2 hours, until the dough is 2.5–5 cm (1–2 inches) above the tin rims and feels very soft and jiggly.

10. 10

    Heat the oven

    Once the babkas have proofed, preheat the oven to 180°C (350°F).

11. 11

    Glaze and bake

    Whisk the egg, 1 tablespoon water and a pinch of salt in a small bowl. Brush the babkas with the egg wash and sprinkle generously with almonds. Bake for 20–25 minutes until golden brown, loosely covering with foil if they start to darken too much.

12. 12

    Make the syrup

    Meanwhile, combine the sugar and water in a small saucepan and bring to the boil over high heat. Lower the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves. Turn off the heat and leave the syrup to cool.

13. 13

    Brush and serve

    Take the tins out of the oven and brush the babkas with syrup while they are still hot. Once completely cool, turn them out of the tins, slice and serve.

What is apple babka?

Babka is a leavened, enriched bread associated with Jewish baking traditions in Central and Eastern Europe. Its name is often linked to the word for grandmother, and its recognisable shape comes from twisting filled dough before baking.

This version pairs cinnamon-scented apples with a soft, buttery dough, then adds almonds and syrup for a crisp, glossy finish. The two-flour dough is chilled before shaping, which makes the rich dough easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3100 calories, 78g protein, 465g carbs, 112g fat.

The flour and sugar provide most of the carbohydrates, while butter and almonds contribute much of the fat. Eggs, milk and almonds also add protein, though the recipe is still a rich sweet bread rather than a protein-focused meal. Serve a slice with plain yoghurt or fruit for a more balanced plate.

Building an elastic dough

Flour order: add the sifted flours after the yeast mixture, followed by the eggs, sugar, salt and butter. The initial low-speed mixing brings the ingredients together before the faster kneading develops the dough’s elasticity.

Texture check: the dough is not expected to look smooth after the first couple of minutes. Adjust only if needed, adding milk or flour a tablespoon at a time, then knead until it is smooth and stretches without tearing.

Why the dough is chilled

First rest: the brief room-temperature rest gives the dough time to begin rising after kneading. Stretching and folding helps bring it into a cohesive ball before that rest.

Cold dough: pressing it into a flat rectangle and chilling it for at least an hour firms the butter and makes rolling easier. The long refrigeration window also lets you split the work across two days.

Getting the apple filling right

Caramelised fruit: cooking the apples until their released liquid has evaporated keeps the filling from being overly wet inside the dough. Stir often so the sugar and fruit cook evenly.

Citrus and vanilla: the vanilla pod cooks with the apples, while lemon zest and juice go in after the pan comes off the heat. Cool the filling completely before spreading it over the dough.

Shaping the twists

Even layers: roll each half into a long rectangle and spread the filling evenly, leaving the bottom border clear. That uncovered edge helps the rolled cylinder close without pushing filling out.

The X shape: cut each filled cylinder in two, then cross and twist two segments at a time. Keep the twists snug but handle them gently so the dough stays intact.

Proofing and baking cues

Final rise: the shaped loaves are ready when they stand 2.5–5 cm (1–2 inches) above the tin rims and feel soft and jiggly. Proofing time varies with room warmth, so use these visual and touch cues as well as the clock.

Colour: bake until golden, checking from 20 minutes. If the almond topping or crust is darkening too quickly before the bread is baked, tent the tins loosely with foil.

Serving the babka

Syrup timing: brush the syrup over the babkas straight after baking, while they are hot, so the tops take on a light sheen. Let them cool completely before turning them out and slicing.

For a simple spread, serve slices with coffee or tea, or alongside plain yoghurt. The recipe makes two loaf-shaped babkas, so it suits a table where the bread can be shared.

Recipe notes & tips

• Bring the milk, eggs and butter to room temperature before mixing.
• Measure any extra milk or flour in tablespoon increments so the dough does not swing from dry to sticky.
• Keep the dough you are not rolling in the refrigerator while shaping the first babka.
• Cool the apple filling fully before adding it to the dough.
• Use a bread knife to cut the filled cylinders cleanly without crushing them.
• Start checking the loaves at 20 minutes and use foil if they brown too quickly.

Variations

• Use tart apples: choose a firm, tangy variety for a sharper contrast with the sweet dough.
• Add extra spice: mix a little ground nutmeg into the cinnamon for a warmer filling.
• Change the nuts: use chopped hazelnuts in place of the sliced almonds.
• Skip the nuts: leave off the almond topping for a simpler finish.
• Make a citrus syrup: add a little lemon zest to the syrup as it cools.

Common mistakes to avoid

• Adding too much extra flour: the dough can become heavy, so add it a tablespoon at a time only if the dough looks wet.
• Using warm filling: it can soften the dough and make shaping difficult, so cool the apples completely first.
• Leaving excess liquid in the apples: the filling can make the dough soggy, so cook until the juices have evaporated.
• Rolling the dough too thick: it is harder to form a neat twist, so aim for a rectangle just under 6 mm (1/4 inch) thick.
• Underproofing the loaves: they may not rise properly in the oven, so wait for them to sit 2.5–5 cm (1–2 inches) above the tin rims and feel jiggly.
• Brushing on syrup after cooling: the tops will not take it up as readily, so brush the syrup over while the babkas are hot.

How to store

Once cool, wrap the babka or keep it in an airtight container at room temperature and eat within 2 days. Rewarm slices briefly in a low oven. The apple filling can be made ahead and refrigerated for up to 5 days.

Frequently asked questions