Description
This Apple Butter Babka is a rich, tender yeast bread swirled with flavorful apple butter, offering a delightful combination of soft dough and sweet filling. Perfect for breakfast or dessert, this homemade babka features a beautiful twisted shape and a golden egg wash crust.
Ingredients
Yeast Mixture
- 1 packet (2 1/4 tsp) active dry yeast
- 2/3 cup whole milk, warmed to 110°F
- 1 tsp granulated sugar (for yeast proofing)
Dough
- 5 tbsp unsalted butter, softened to room temperature
- 1/4 cup granulated sugar
- 1 1/2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 4 egg yolks, room temperature
- 2 1/2 to 3 cups all-purpose flour
- 1 tsp kosher salt
Other
- 1 egg white (for egg wash)
- 1 cup apple butter
Instructions
- Proof the yeast: In a bowl or measuring cup, stir 1 tsp granulated sugar into the warm milk. Gently stir in the active dry yeast. Let it sit for 5-10 minutes until it foams and smells yeasty, indicating the yeast is alive and active.
- Cream butter and sugar: While the yeast proofs, cream together the softened butter and 1/4 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed. Mix until the mixture is light yellow and sugar is fully incorporated.
- Add wet ingredients: Reduce mixer speed to low and add vegetable oil and vanilla extract. Then add egg yolks one at a time, beating well after each addition. Increase speed to medium-low and mix for another 2-3 minutes to fully combine.
- Add flour and salt: At low speed, add 2 1/2 cups of all-purpose flour and kosher salt to the mixer bowl. Whisk the yeast-milk mixture briefly before pouring it into the mixer as well.
- Form the dough: Mix until flour is just incorporated, then switch to the dough hook attachment. Knead the dough, adding up to 1/2 cup additional flour one tablespoon at a time as needed, until the dough is soft, pliable, and slightly tacky but not sticky.
- Hand knead and shape: Remove dough from hook and transfer to a lightly floured surface. Knead by hand several times until smooth, taking care not to over-knead.
- First rise: Place dough in a large oiled bowl and cover with plastic wrap. Let rise in a warm spot (such as inside a turned-off oven or outside if warm) for 2-3 hours, until doubled in size. Meanwhile, line a bread pan with foil or parchment paper.
- Roll out dough: Punch down risen dough and roll onto a lightly floured surface into a large rectangle. Spread apple butter evenly over the dough, leaving about a 1-inch border around the edges.
- Shape babka: Roll dough lengthwise into a log, then twist the log into a figure-eight shape. Place twisted dough into prepared bread pan, cover with plastic wrap, and let rise again for 1 hour until it nearly fills the pan.
- Prepare to bake: Preheat oven to 350°F (180°C). Brush the top of the dough with beaten egg white mixed with a little water for a glossy finish.
- Bake: Place the babka in the center of the oven and bake for 25 minutes. Rotate the pan 180 degrees and bake another 25 minutes until golden brown and cooked through.
- Cool and store: Let the babka cool completely for at least 1 hour before slicing. Wrap in plastic wrap and refrigerate; consume within 4 days for best freshness.
Notes
- Use room temperature eggs and butter to ensure proper mixing and dough texture.
- Adjust flour quantity based on humidity and dough texture; dough should be soft and slightly tacky.
- Letting the dough rise properly is key for a light, fluffy babka.
- Egg wash gives the babka a shiny golden crust.
- Apple butter provides a flavorful, moist filling, but you can substitute with other preserves if desired.
- Store wrapped in the fridge and consume within 4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish / Eastern European
