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Babka with
Golden Delicious apples

Very soft and fluffy

Babka is a sweet yeast cake from Poland (and from Eastern Europe in general) that is made of some sort of brioche dough and is mainly prepared for Easter. It gets its spectacular appearance by rolling up the dough.
75 min.
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average
 

Ingredients

for 8-10 persons

for the dough
1 vanilla pod
120 g milk (room temperature)
6 g dry yeast
500 g flour
2 eggs
80 g sugar
honey
80 g soft butter
1 pinch of salt

for the filling
50 g butter
100 g sugar
4 Golden Delicious apples
1 lemon
50 g chopped almonds
 
Print recipe

Preparation

For the dough, mix vanilla pulp with milk. Add yeast and melt by mixing with a fork. Then add flour, eggs, sugar, salt and butter cut into pieces. Knead with a dough hook in the mixer for about 2 minutes to get a rather homogenous dough. Increase to medium speed and knead for another 10 minutes. Put the dough in a bowl and cover with cling film. Let first rest at room temperature for some 90 minutes and then in the fridge for an hour.
In the meantime, wash apples, remove the peel and cut into small cubes of about 1 cm. Melt butter with sugar in a non-stick pan, add apple cubes and lemon juice. Cook over medium heat for some 10 minutes. Then put aside and let cool in a bowl.
Put the dough on the countertop and roll out a rectangle of about 25x35 cm with the help of a rolling pin. Distribute the apples and chopped almonds on the dough and roll up the dough starting from the longer side. Cut lengthwise into two parts and weave the two halves. Put the babka in a previously buttered and floured plum cake form and cover with a dishtowel. 
Let rise at room temperature for an hour and bake in the preheated oven at 170° for about 45 minutes. Remove from the oven, let cool and coat with honey.
 

Recipe from Cucchiaio d'Argento

 
 

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