Babka is a soft, braided bread with rich layers of filling that make every slice special. This version is filled with warm cinnamon spiced apples, making it perfect for a cozy breakfast, an afternoon treat, or a holiday table centerpiece. It takes some time to make because of the yeast dough, but most of that time is hands off while the dough rises. The results are well worth it.
Apple Cinnamon Babka Bread Recipe
What is Babka Bread?
Babka is a soft, braided bread with rich layers of filling that make every slice special. This version is filled with warm cinnamon spiced apples, making it perfect for a cozy breakfast, an afternoon treat, or a holiday table centerpiece. It takes some time to make because of the yeast dough, but most of that time is hands off while the dough rises. The results are well worth it.
Ingredients You’ll Need
For the Dough
- 3 cups all purpose flour
- ¼ cup sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon salt
- ½ cup warm milk
- 2 large eggs
- ¼ cup unsalted butter, softened
For the Filling
- 2 medium apples, peeled and diced
- 2 tablespoons butter
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
For the Syrup
- ¼ cup sugar
- ¼ cup water
Optional substitutions
- Use dairy free milk and margarine for a non dairy version.
- Replace brown sugar with coconut sugar for a deeper flavor.
Step by Step Instructions
1. Make the Dough
- In a large bowl, combine the flour, sugar, yeast, and salt.
- Add warm milk, eggs, and butter. Mix until a dough forms.
- Knead by hand or with a mixer for 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.
2. Prepare the Filling
- Melt butter in a skillet over medium heat.
- Add diced apples, brown sugar, and cinnamon. Cook for 5–7 minutes until apples soften and sugar melts into a syrup. Cool completely before using.
3. Assemble the Babka
- Roll the dough into a rectangle about 10×14 inches.
- Spread the apple cinnamon filling evenly over the surface.
- Roll the dough tightly into a log, then slice it lengthwise into two long strips.
- Twist the strips together, keeping the cut sides facing up.
- Place in a greased loaf pan and let rise for 30–40 minutes.
4. Bake and Glaze
- Preheat oven to 350°F (175°C).
- Bake for 35–40 minutes, covering loosely with foil halfway if it browns too quickly.
- While it bakes, make the syrup by heating sugar and water until dissolved.
- Brush the hot loaf with syrup as soon as it comes out of the oven.
Tips for the Best Babka
- Let the filling cool before spreading it on the dough so it doesn’t make the dough soggy.
- Don’t overfill, or the filling may spill out during baking.
- The sugar syrup keeps the bread soft for days and adds a nice shine.
Storage and Serving
- Store at room temperature in an airtight container for up to 3 days.
- Freeze slices for up to a month, wrapped tightly in plastic and foil.
- Warm in the oven for a few minutes before serving for the best texture.
Variations You Can Try
- Swap apples for pears and add a pinch of nutmeg.
- Make a cranberry-orange filling for the holidays.
- Keep it classic with just cinnamon sugar.
| Calories | 290 kcal |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugars | 18 g |
| Protein | 5 g |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Cholesterol | 50 mg |
| Sodium | 180 mg |
| Potassium | 120 mg |
| Calcium | 30 mg |
| Iron | 1.8 mg |
FAQs Apple Cinnamon Babka Bread
1. What is apple cinnamon babka bread made of?
Apple cinnamon babka bread is made from a soft, enriched yeast dough filled with a mixture of diced apples, cinnamon, sugar, and butter. The dough is rolled, braided, and baked until golden, then often brushed with a sugar syrup for extra moisture and shine.
2. Can I make babka ahead of time?
Yes. You can prepare the dough and let it rise in the refrigerator overnight. The next day, shape, fill, and bake the babka as directed. You can also bake it completely, cool it, and store it for up to three days or freeze it for up to one month.
3. How do I keep babka soft and fresh?
To keep babka soft, store it in an airtight container at room temperature. Brushing it with sugar syrup right after baking helps lock in moisture. Avoid refrigerating unless you plan to freeze it, as the fridge can dry it out.
4. Can I use store-bought dough for apple cinnamon babka?
Yes. Store-bought dough works if you’re short on time. Pizza dough or sweet roll dough can be used, but the texture and flavor will be slightly different from homemade babka dough.
5. What’s the best way to serve apple cinnamon babka?
Babka is delicious warm or at room temperature. Serve it as a breakfast bread, with coffee or tea for an afternoon snack, or as a dessert with a drizzle of icing or caramel sauce.
6. Can I make babka without a loaf pan?
Yes. You can place the braided dough on a parchment lined baking sheet for a free form loaf. Keep in mind that it may spread more while baking and won’t have as tall of a rise as it would in a loaf pan.
Apple Cinnamon Babka Bread Recipe
Ingredients
For the Dough
- 3 cups all purpose flour
- ¼ cup sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon salt
- ½ cup warm milk
- 2 large eggs
- ¼ cup unsalted butter softened
For the Filling
- 2 medium apples peeled and diced
- 2 tablespoons butter
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
For the Syrup
- ¼ cup sugar
- ¼ cup water
Optional substitutions
- Use dairy free milk and margarine for a non dairy version.
- Replace brown sugar with coconut sugar for a deeper flavor.
Instructions
- Make the Dough
- In a large bowl, combine the flour, sugar, yeast, and salt.
- Add warm milk, eggs, and butter. Mix until a dough forms.
- Knead by hand or with a mixer for 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Prepare the Filling
- Melt butter in a skillet over medium heat.
- Add diced apples, brown sugar, and cinnamon. Cook for 5–7 minutes until apples soften and sugar melts into a syrup. Cool completely before using.
- Assemble the Babka
- Roll the dough into a rectangle about 10×14 inches.
- Spread the apple cinnamon filling evenly over the surface.
- Roll the dough tightly into a log, then slice it lengthwise into two long strips.
- Twist the strips together, keeping the cut sides facing up.
- Place in a greased loaf pan and let rise for 30–40 minutes.
- Bake and Glaze
- Preheat oven to 350°F (175°C).
- Bake for 35–40 minutes, covering loosely with foil halfway if it browns too quickly.
- While it bakes, make the syrup by heating sugar and water until dissolved.
- Brush the hot loaf with syrup as soon as it comes out of the oven.
Video
Notes
- Let the filling cool before spreading it on the dough so it doesn’t make the dough soggy.
- Don’t overfill, or the filling may spill out during baking.
- The sugar syrup keeps the bread soft for days and adds a nice shine.
