Apple Cinnamon Babka

Discover Apple Cinnamon Babka. Review the available recipe details and open the credited original source for the complete preparation method.

• 2/3 cup (160ml) whole milk, warmed to about 110°F (43°C) ↔ Replace
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star (1 standard packet)* ↔ Replace
• 1/3 cup (62g) granulated sugar, divided ↔ Replace
• 5 Tablespoons (71g) unsalted butter, sliced into 1 Tbsp-size pieces and softened to room temperature ↔ Replace
• 2 large egg yolks (reserve 2 egg whites for filling and topping) ↔ Replace
• 1 teaspoon salt ↔ Replace
• 2 and 2/3 cups (334g) all-purpose flour (spooned & leveled), plus more as needed and extra for work surface and hands ↔ Replace
• 3 Tablespoons (43g) unsalted butter, divided ↔ Replace
• 2 large apples, peeled and thinly sliced into bite-size pieces (2–2.5 cups, or 250–313g)* ↔ Replace
• 1 teaspoon lemon juice ↔ Replace
• 1 cup (200g) packed light or dark brown sugar (or a mix of both) ↔ Replace
• 1/4 cup (31g) all-purpose flour ↔ Replace
• 2 and 1/2 teaspoons ground cinnamon ↔ Replace
• 1/4 teaspoon salt ↔ Replace
• 1 and 1/2 teaspoons pure vanilla extract ↔ Replace
• 1 large egg white (reserved from dough) ↔ Replace
• 2 Tablespoons (25g) packed light or dark brown sugar ↔ Replace
• 2 Tablespoons (15g) all-purpose flour ↔ Replace
• 1/4 teaspoon ground cinnamon ↔ Replace
• 2 Tablespoons (28g) unsalted butter, cold and cubed ↔ Replace
• 1 egg white (reserved from dough) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.